Buttery quick cheese puffs made with cheddar, Gruyere, eggs, and flour—crispy outside, fluffy inside, and done in under 40 minutes.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You know how sometimes the best recipes don’t come from hours of planning but from that moment of panic when you’ve got guests on the way and the fridge looks… uninspiring? That’s exactly how Quick Cheese Puffs became my go-to. I had a block of cheddar, a lonely wedge of Gruyere, and just enough butter to make something happen. I tossed them together, half-expecting a kitchen flop, and instead ended up with golden little puffs that vanished so fast I barely got one myself. Honestly, I think people liked them better than the “main” dish I served that night, which stung a little but hey—cheese wins every time.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Quick Cheese Puffs Recipe?
What makes them so good? Well, they’ve got that perfect balance: crispy shell, soft pillowy inside, and a cheesy bite that’s sharp but also kind of indulgent. They’re the sort of snack that looks fancy enough to impress but is secretly ridiculously easy. And they bake up in under 25 minutes, so if you’re ever caught in that “what the heck do I serve?” moment—you’re covered.
Ingredient Notes:
Here’s the deal with the ingredients—I’ll tell you how I see them:
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Butter – It’s basically the soul of the recipe. Use unsalted so you’re not stuck with overly salty bites.
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Milk – Warm it up. Cold milk just makes the dough sulk.
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Eggs – At room temperature. They’re the secret behind the puff.
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Flour – Regular all-purpose. Nothing fancy here.
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Cheddar – Sharp cheddar for that tang. It’s the comfort cheese.
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Gruyere – If cheddar is the comfort blanket, Gruyere is the cashmere throw. Nutty, melty, and the bit that makes people go, “Ooooh, what’s in this?”
How To Make Quick Cheese Puffs?
I know the process looks fussy on paper, but once you get going it’s pretty straightforward.
Step 1: Get your oven blazing hot at 425°F. Parchment line those trays—it’ll save you scrubbing later.
Step 2: Butter, milk, a splash of water, sugar, and salt go into a saucepan. Stir on low heat until the butter’s melted and everything’s playing nicely together.
Step 3: Crank the heat. Let it bubble, then yank it off and dump in the flour all at once. Stir like mad. The dough will thicken and leave a film on the bottom of the pan—that’s normal. Don’t scrape it.
Step 4: Let the dough cool a touch, then blitz it in a food processor (or mixer). Eggs go in one at a time. Keep an eye on the texture—you want shiny and smooth, not runny.
Step 5: Stir in your cheeses while it’s still warm enough to melt them a little. That’s when the magic smell kicks in.
Step 6: Scoop the dough onto trays—small mounds, spaced apart. They’ll puff up like crazy.
Step 7: Slide them into the oven, then immediately drop the heat to 375°F. Bake until golden and puffed, about 20–25 minutes.
And yes, you’re allowed to burn your tongue on the first one. It’s basically tradition.
Want To Save This Recipe?
Storage Options:
Honestly, these taste best when they’re fresh out of the oven—hot, crisp, and impossible to resist. If you’ve got leftovers (rare in my house), stash them in an airtight container for a day or two. Reheat them in a 350°F oven for about 5 minutes and they perk right back up. Want to plan ahead? Scoop and freeze the dough balls, then bake them straight from the freezer. Total lifesaver.
Variations and Substitutions:
Here’s where you can have some fun:
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Cheese swaps – Try Parmesan, Swiss, or even pepper jack for a little kick.
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Herbs – A sprinkle of rosemary or thyme gives them a whole new vibe.
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Spice lovers – Cayenne or smoked paprika for that subtle heat.
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Add-ins – Bacon bits, tiny ham cubes, or jalapeños if you’re feeling bold.
What to Serve with Quick Cheese Puffs?
These little guys don’t need a sidekick, but they do shine in certain pairings:
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With soup – Tomato soup and cheese puffs are basically a hug in food form.
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With drinks – A crisp white wine, bubbly, or even a cold beer. Trust me.
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On a board – Toss them on a charcuterie platter, and they’ll disappear first.
Frequently Asked Questions:
Why didn’t mine puff up?
Could be too much egg or not enough mixing. The dough should look shiny, not gloopy.
Can I prep them ahead?
Yep. Freeze the dough balls, then bake when you’re ready. Or bake, cool, and reheat.
Do I need Gruyere?
Strictly? No. But it’s worth it. If you don’t have it, swap with Parmesan or just double up on cheddar.
So, there you have it—Quick Cheese Puffs that look fancy, taste amazing, and save your skin when you need a snack in a pinch. I can’t promise they’ll last long once they hit the table, but that’s kind of the point, right?
Now, tell me—what’s your go-to “I need something fast” snack?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Quick Cheese Puffs
Ingredients
- 1 cup unsalted butter cut into small pieces
- ½ cup milk
- 1 tablespoon sugar
- ½ teaspoon salt
- 3 –4 large eggs at room temperature
- 1 cup all-purpose flour sifted
- 1 cup Cheddar cheese grated
- ½ cup Gruyere cheese grated
Instructions
- Preheat the oven to 425°F (220°C). Line two baking trays with parchment paper to prevent sticking.
- In a medium saucepan, combine the milk, butter, water, salt, and sugar. Stir gently over low heat until the butter is fully melted and the mixture is smooth.
- Increase the heat to medium and bring the mixture to a steady simmer. Remove immediately from the heat and add the flour in one addition.
- Using a wooden spoon, stir vigorously until the dough is smooth and thick. A light film will form at the bottom of the pan—do not scrape it. Continue stirring until well combined.
- Transfer the dough to a food processor or mixing bowl. Allow it to cool slightly for 1–2 minutes. Add the eggs one at a time while mixing continuously. The dough should be glossy and smooth. You may not need the fourth egg.
- Stir in the Cheddar and Gruyere cheeses until evenly incorporated.
- Using a small cookie scoop, place spoonfuls of dough onto the prepared trays, spacing them about one inch apart.
- Place the trays in the oven and immediately reduce the temperature to 375°F (190°C). Bake for 20–25 minutes, or until the puffs are golden brown and firm.
- Remove from the oven and allow to cool slightly before serving. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
