There is something mighty comforting about a simple lunchroom-style recipe that turns pantry staples into a tray full of warm, cheesy goodness. These Southern 3-ingredient cheesy lunchroom straws have that old-school charm so many of us remember from school cafeterias, church suppers, and county gatherings, where the plainest recipes were often the first to vanish. They bake up crisp at the edges, tender in the middle, and full of cheddar flavor, which makes them a fine little recipe to keep tucked away for busy days and last-minute company.
Serve these cheesy straws alongside a bowl of tomato soup, chili, or vegetable beef soup for a simple supper, or set them out with pimento cheese, ranch dip, or a plate of sliced ham at a party table. They also fit right in beside scrambled eggs for breakfast-for-supper, and they make a welcome addition to potlucks, holiday snack tables, and church fellowship meals where easy finger foods always go fast.
Southern 3-Ingredient Cheesy Lunchroom Straws
Servings: 8
Ingredients
2 cups biscuit baking mix
2 cups shredded sharp cheddar cheese
2/3 cup milk
Directions
1. Preheat the oven to 425°F and line a baking tray with foil or parchment for easy cleanup.
2. In a large bowl, stir together the biscuit mix and shredded cheddar cheese until the cheese is evenly coated.
3. Pour in the milk and stir just until a thick dough forms. Do not overmix.
4. Turn the dough out onto a lightly floured surface and pat or roll it into a rectangle about 1/2 inch thick. Cut into narrow strips.
5. Arrange the strips on the prepared baking tray, leaving a little space between them.
6. Bake for 10 to 14 minutes, or until puffed, deeply golden around the edges, and cooked through.
7. Let them cool for a few minutes, then serve warm or at room temperature.
Variations & Tips
For a sharper cheese flavor: Use extra-sharp cheddar if you like a more pronounced cheesy bite. A good bold cheddar gives these straws the kind of flavor that stands up well on a snack table.
For a little Southern kick: Add a pinch of cayenne pepper or a dash of black pepper to the dough if you want a touch of warmth. It is not necessary, but it is mighty good if your crowd likes a little spice.
For easier shaping: If the dough feels sticky, dust your hands and work surface lightly with baking mix instead of too much flour. That keeps the texture tender and the flavor true.
For extra crisp edges: Roll the dough a touch thinner and keep an eye on the oven during the last few minutes of baking. Thin straws bake up especially crisp and are wonderful for dipping.
For make-ahead baking: You can cut the strips and refrigerate them on the tray for a short while before baking. This is handy when you are getting ready for company, a bake sale, or a church gathering.