These Southern 3-ingredient cheesy lunchroom straws turn a few everyday staples into warm, savory strips with golden edges and a soft, cheesy center. Biscuit baking mix keeps the prep short; sharp cheddar brings the flavor; and milk brings the dough together. They are easy to carry to a potluck, but they are just as good beside a bowl of soup on a quiet evening.
Why This Simple Recipe Works
There is no butter to cream or pastry to chill. The biscuit mix already contains the ingredients that help the dough rise, so the straws puff in a hot oven. Coating the cheese with the dry mix before adding milk spreads that cheddar through every bite. Cutting the dough into narrow strips gives each piece plenty of browned edges without making the center dry.
Ingredients You Need
- 2 cups biscuit baking mix: A prepared biscuit mix provides the base and helps the straws rise.
- 2 cups shredded sharp cheddar cheese: Sharp cheddar gives a clear cheese flavor. Shred it yourself if possible for even mixing.
- 2/3 cup milk: Add this last and mix only until the dough holds together.
How to Make Cheesy Lunchroom Straws
1. Heat the oven and prepare the pan
Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper or foil. Leave enough room for the strips to sit apart so hot air can circulate around them.
2. Coat the cheese in biscuit mix
Put the biscuit baking mix and shredded cheddar in a large bowl. Stir them together until the cheese is evenly coated. This helps prevent pockets of unmixed cheese in the finished straws.
3. Bring the dough together
Pour in the milk and stir just until a thick, slightly sticky dough forms. Stop once the dry mix disappears. Overworking biscuit dough can make the baked straws dense instead of tender.
4. Shape and cut
Dust the work surface lightly with biscuit mix or flour. Pat or roll the dough into a rectangle about 1/2 inch thick, then cut it into long, narrow strips. A knife or pizza cutter works well. Keep the strips similar in width so they bake at the same rate.
5. Bake until golden
Transfer the strips to the lined tray, leaving a little space between them. Bake for 10–14 minutes, until they are puffed, cooked through and deeply golden around the edges. Oven temperatures vary, so begin checking near the 10-minute mark.
6. Cool briefly and serve
Let the straws rest on the tray for a few minutes before moving them. Serve them warm for the softest center or at room temperature for a picnic or potluck.
Variations & Tips
- Stronger cheddar flavor: Use extra-sharp cheddar in place of sharp cheddar.
- A little heat: Add a small pinch of cayenne pepper or freshly ground black pepper to the dry mix.
- Sticky dough: Dust your hands and the work surface lightly with biscuit mix while shaping.
- Crispier edges: Roll the dough slightly thinner and watch the oven carefully; thinner strips may finish sooner.
- Make ahead: Cut the straws, arrange them on the tray and refrigerate briefly before baking. Bake them fresh when guests arrive.
Serving and Storage
Offer these with tomato soup, chili or a simple salad. For a party, pile them on a platter and let them cool to room temperature before covering so steam does not soften the edges. Store cooled leftovers in an airtight container in the refrigerator for up to three days. Rewarm them for a few minutes in a moderate oven to bring back their texture. Avoid microwaving if you want the edges to stay crisp.
Frequently Asked Questions
Can I use pre-shredded cheese?
Yes. Freshly grated cheddar tends to blend more smoothly, but packaged shredded cheese will work when speed matters.
Why did my straws turn out tough?
The usual cause is working the dough after it has come together. Mix only until no dry pockets remain, then pat it out gently.
Can I make a double batch?
Yes. Double all three ingredients and use two trays so the strips are not crowded. Rotate the trays partway through baking if your oven browns unevenly.
Cheesy Lunchroom Straws Recipe Card
3-Ingredient Cheesy Lunchroom Straws
Ingredients
Method
- Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper or foil.
- Stir the biscuit baking mix and shredded sharp cheddar together in a large bowl until the cheese is coated.
- Add the milk and stir just until a thick dough forms. Do not overmix.
- On a lightly floured surface, pat or roll the dough into a rectangle about 1/2 inch thick. Cut into narrow strips.
- Place the strips on the prepared tray, leaving space between them.
- Bake for 10 to 14 minutes, until puffed, cooked through and deep golden at the edges.
- Let cool on the tray for a few minutes, then serve warm or at room temperature.
