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Scale
- 2 cups Rice Krispies® cereal
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- 8 ounces grated sharp cheddar cheese
- Dash of Worcestershire sauce
- 1 cup salted butter, melted
Instructions
- Preheat oven to 400 degrees Fahrenheit
- In a large bowl combine 2 cups Rice Krispies® cereal, 2 cups all-purpose flour, ½ teaspoon salt, ¼ teaspoon cayenne pepper, and ½ teaspoon dry mustard. Mix in 8 ounces grated sharp cheddar cheese.
- In a glass measuring cup, whisk together a dash or two of Worcestershire sauce and 1 cup melted salted butter. Pour butter into the dry mixture and, using clean hands, combine until the mixture resembles wet sand.
- Line two sheet pans with parchment paper.
- Form walnut-sized balls of dough (about 1 inch wide and weighing ½ ounce each) – scooping with a 1-inch cookie scoop and rolling with your hands makes quick work of this. If the dough is too dry and doesn’t hold together, add a tablespoon of melted butter and mix well. Place balls on the prepared baking sheets.
- Using a fork, gently press down on each ball to create a crisscross pattern on top. The biscuits may crumble slightly but should hold together.
- Baked for 12 to 15 minutes or until lightly browned. Place Krispies on a wire rack to cool completely. Serve at room temperature.
Notes
FREEZING: Baked Cheese Krispies freeze well. Store in the freezer in a plastic zipper storage bag or airtight container for up to several months and thaw at room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer