Fiery Cheese Wafers

From Carrie Morey's hot little suppers cookbook

Fiery Cheese Wafers


  • • 2 cups shredded sharp cheddar cheese
  • • 1/2 pound (2 sticks) butter, at room temperature
  • • 2 cups sifted all-purpose flour
  • • 1/2 teaspoon kosher salt
  • • 1/2 teaspoon cayenne pepper, or more to taste
  • • Optional Variation: Use 1 1/2 cups crumbled Gorgonzola cheese in place of cheddar and add 1/2 cup chopped toasted pecans.

Cheese wafers are a traditional southern staple. My grandmother used to make them in the form of a straw. But just like a good buttermilk biscuit, they are extremely versatile and can really work for any occasion. Whether it’s a simple summer day snack, a gift for a friend, or the topping on a Christmas casserole, cheese crisps will never disappoint.

You can add your own flavor to a cheese crisp! I’ve made them with lemon and poppy-seed and you can add really any sweet, or savory taste to them. Be creative, or stick with the original. Either way, cheese crisps are a sure-fire way to bring a smile to your face.

You can find this recipe in my cookbook. They have since been updated and known as our cheese crisps, which you can find here. The recipe shown in this video adds a dash of freshly cracked black pepper. 


  1. Pulse the cheese in a food processor for 10 to 12 seconds. Add the butter and pulse to combine.
  2. Sift the flour and whisk in the salt and cayenne. Mix the flour and cheese mixture together by hand until well combined.
  3. Place 2 pieces of plastic wrap (each at least 16 inches long) on the work surface. Divide the dough in 2 pieces and place each on a piece of plastic wrap. Shape each into a log 12 inches long and 1 inch in diameter by rolling it back and forth on the counter. (If the dough is too soft, chill in the fridge.) Twist the ends of the plastic wrap to secure. Once shaped, chill the logs for 30 to 45 minutes, until quite firm.
  4. Preheat the oven 350°F.
  5. Slice each log into 24 slices, each 1/2 inch thick. Place on an ungreased baking sheet, 1/2 inch apart. Bake until golden, 12 to 15 minutes.
  6. Let cool on a cooling rack. Pack the wafers in tins to keep them crisp.
  7. Note: The logs can be frozen. When ready to use, remove them from the freezer and set out. When soft enough, slice and prepare logs as directed above.

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