Southern cheese pennies are a classic party nibble known for their buttery crunch and sharp cheese flavor, and this pared-down spicy version keeps that spirit intact with almost no fuss. These are the kind of salty, savory bites that disappear fast at tailgates, holiday spreads, and neighborhood get-togethers, especially when you need something make-ahead friendly that bakes up crisp and rich with just a little kick.
Serve spicy cheese pennies alongside a bowl of mixed nuts, olives, or a platter of sliced sausage for an easy snack board, or set them out with chili, pimento cheese, or a creamy dip for game day. They also pair nicely with beer, sparkling lemonade, or a tart cocktail that balances the buttery cheese and gentle heat.
Southern 3-Ingredient Spicy Cheese Pennies
Servings: About 36 crackers
Ingredients
8 ounces sharp cheddar cheese, freshly shredded
1 cup salted butter, softened
1 1/2 cups self-rising flour
Directions
1. Preheat the oven to 350°F and line a baking tray with foil or parchment for easy cleanup.
2. In a mixing bowl, combine the shredded cheddar, softened butter, and self-rising flour until a thick dough forms. If you want more heat, add a pinch of cayenne or a few dashes of hot sauce, but the basic 3-ingredient version is traditional.
3. Roll the dough into a log about 1 1/2 inches thick, wrap it, and chill for 20 to 30 minutes so it slices neatly.
4. Slice the dough into thin rounds, about 1/4 inch thick, and arrange them on the prepared tray with a little space between each one.
5. Bake for 12 to 15 minutes, until the edges are golden brown and the tops look set and glossy from the butter. Let cool for a few minutes so they crisp up before serving.
Variations & Tips
Spicier batch: Stir a pinch of cayenne, a little smoked paprika, or a few drops of hot sauce into the dough if you want a more pronounced kick without changing the texture much.
Cheese choice: Extra-sharp cheddar gives the boldest flavor, but a mix of cheddar and pepper Jack works well if you want a softer texture and more heat.
Clean slicing tip: Chilling the dough log is the easiest way to get neat, even rounds. If the dough softens too much while slicing, return it to the refrigerator for 10 minutes.
Make-ahead tip: The dough can be rolled into logs and refrigerated a day ahead or frozen longer term. Slice and bake straight from the refrigerator for easy party prep.
Crispness tip: For the best texture, avoid underbaking. The edges should be clearly golden, since they firm up more as they cool on the tray.