Cheddar Cheese Puffs

I used to be a chocolate addict. Really, I could eat it by the pound. Well, maybe that’s a slight exaggeration, but you know what I’m saying. However, the last couple of years have been a completely different story. While I still have the occasional need to satisfy my sweet tooth, it usually includes Sweet Tarts, Smarties or Lemonheads & friends. My mouth is watering just thinking about all of those sweets that I love so dearly. Honestly, when I start eating those things I cannot stop eating them. I can seriously go through one of those large boxes of Sweet Tarts in a couple of days. I eat them until my tongue is sore.

I need help; maybe candy anonymous meetings?

However, most of the time I crave comfort food. You know the kinds of food I’m talking about – macaroni and cheese, gumbo, chicken pot pie, mashed potatoes and gravy, cheesy filled carb-rich foods that force people to the gym wear sweats for two days.

Ahhh, yes. That is what I crave eighty-five percent of the time.

Well, I was craving bread this weekend but I did not want to make any ordinary kind of bread. Instead of making regular ole biscuits I decided to make fluffy, light and airy puffs of heaven. Oh, yes, they are heavenly. Take a look.



Nutritional Information
Servings: 16
Serving Size: 1 Cheddar Cheese Puff
Calories: 138
Fat: 10.4 g
Carbohydrates: 5.9 g
Fiber: .18 g
Protein: 5 g
Points+: 4



Recipe Adapted from Simply Recipes 

  • 1 stick butter
  • 1 cup water
  • ½ teaspoon salt
  • 1 teaspoon fresh garlic, minced {or garlic salt}
  • 1 cup all purpose flour
  • 4 large eggs
  • 1 ½ cup grated extra sharp cheddar cheese
  • 2 teaspoons chopped fresh rosemary
  • Freshly ground pepper



  • Preheat oven to 425 degrees F
  • In a medium sized saucepan, add the water, butter, salt and garlic. Bring to a boil over high heat
  • Reduce the heat to medium and add the flour all at once. Stir rapidly. The mixture will form a dough ball that will pull away from the sides of the pan. It helps to use a wooden spoon to stir, as the dough will be rather thick. Continue to cook for a couple of minutes.
  • Remove the pan from the heat and let cool for a couple of minutes. Stir so the dough cools more evenly. You want the dough to be warm, just not hot so the eggs do not begin to cook when they are added to the dough.
  • Add the eggs one at a time, stirring after each addition until the eggs are incorporated into the dough. The dough should become rather creamy
  • Stir in the cheese, rosemary and pepper
  • Spoon out small balls of the dough onto a baking sheet, with at least an inch separating each spoonful
  • Place in oven and cook for 10 minutes at 425 degrees
  • Lower heat to 350 degrees and cook for another 15 to 20 minutes, until puffed up and lightly golden
  • {At this point, if you wanted, you could easily sprinkle the tops with additional cheese/garlic or brush the top with buttery garlic spread. I found the original recipe to be somewhat bland so we added the garlic to heighten the flavor just a bit. It’s totally your call!}