Adult Cheez-Its have arrived and you can make them


This was one time that I used rye flour, and it did not taste like health food. These legitimately tasted like large form, dense, soft Cheez-Its, and I couldn’t believe my mouth. You can split them in half and make a bigature Cheez-It breakfast sandwich. Next time I will try these with white cheddar, because everyone knows that White Cheddar Cheez-Its are the Cheez-s***. I just wrote that. But it’s true.

Also, this is one time when calling something “adult” does not mean that I included booze. I wonder what alcohol pairs best with Cheddar? OMWORD YOU GUYS, try switching out the buttermilk for beer!*!*!* Please try that.


From the spire,


Three Cheese Rye Biscuits

Adapted from Huckleberry

1 1/2 cups rye flour

3/4 cup white whole-wheat flour

1 tablespoon baking powder

1 tablespoon + 1 teaspoon sugar

1 1/2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

3/4 cup butter, cold, cubed

1/2 cup + 3 tablespoons (160 grams) cream cheese, cold, cubed

2 cups (160 grams) Cheddar cheese, grated

3/4 cup (55 grams) Parmesan cheese, grated

1/3 cup cold buttermilk

1 egg yolk whisked with 1 tablespoon heavy cream

Flaky salt, for sprinkling

Whisk together all dry ingredient up until the cream cheese in a large bowl. Dump in the butter and cream cheese, rubbing it in with the fingers until pea-sized clumps form. Dump in the rest of the cheeses and the buttermilk, stirring together until dough starts to come together.

Quickly dump onto a lightly-floured surface and knead a few times, flattening out dough and turning it onto itself. You should still be able to see some clumps of butter.

Using a 1/4 cup measuring cup, press the dough into the measure and turn out onto a parchment-lined baking sheet, making 12-15 little mounds. Sprinkle with salt.

Freeze the baking sheets from 30 minutes-2 hours. When ready to bake, preheat the oven to 425 degrees F. Bake for 20 minutes, removing when biscuits are going golden.

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