Cheesy poofs recipe: If biscuits and gougères had babies

With less than a handful of ingredients—none including cheese—these little poofs pack a cheesy flavor. The versatile recipe can serve as a base for any number of flavor combinations.

A poppy seed version of the cheesy poof makes a great egg-and-cheese sandwich.

Even though I have several recipe books, my reflex is to search online for recipes. Then I’ll read several and make a combination of what I’ve read. For me, this has been a fairly successful approach to cooking and baking.

Many years ago, I came across a 3-ingredient recipe for “bagels.” (I added the quotes.) The end product resembled no bagel-like aspects with regard to taste, texture, or appearance. However, the finished “bagels” had a surprisingly cheesy flavor and inspired me to make some changes. I modified some of the ingredients and gave them a name that fits better: poofs. Cheesy poofs are now a staple in my baking rotation, both in biscuit form and in skillet bread. Yes, the exact same dough can be used to make a heavenly skillet bread (essentially pita bread).

The nice thing about these poofs is that there’s no proofing process since yeast isn’t in the recipe. You can mix the ingredients and have them cooling on the counter in about 30 minutes. You can also vary the sizes. I make minis if we have guests. Larger ones make great vessels for egg-and-cheese sandwiches. I’m also a constant fan of them simply split and slathered with butter. I love the skillet bread for dipping in olive oil or for avocado toast.

Before exploring the recipe, here are variations I’ve made:

• Za’taar seasoning in the dough, sprinkled on top, and also in a dipping oil

• Poppy seed

• Garlic and onion

• Everything But the Bagel seasoning

• Salt

Other variations I’d like to try:

• Vegan version for vegan friends. It should translate well to a substituted non-dairy ingredient.

• Sweet version—maybe brown sugar and cinnamon.

• Pumpkin

• Herbs de Provence

• Chives

Smaller versions of cheesy poofs with Everything But the Bagel seasoning.

Cheesy poofs

Serves 2-to-4 (Or 1 if you’re like me and want them all to yourself.)

Substitute non-dairy alternatives for a vegan version and let me know how they turn out.

½ cup plain yogurt
½ cup-to-1 cup all purpose flour
1 tsp baking powder
¼ tsp salt
Optional: Nutritional yeast. Seasonings based on your preference: onion, garlic, za’taar, poppy, etc. A dash of milk or egg yolk for glazing before baking.

1. Pre-heat oven to 400F. (If making the skillet bread version of this recipe, heat a seasoned cast iron skillet on medium-low.)

2. Combine all ingredients in a mixing bowl. I start with a 1:1 ratio of yogurt-to-flour and slowly incorporate extra flour by the 1/8 cup until the dough becomes more uniform and less sticky. If it looks wet, it needs more flour. You may need more flour sometimes because of the yogurt density, weather, or humidity. This is the step where you can add any desired seasonings to the dough itself. I usually add a teaspoon or two.

   

   A single bowl makes for easy clean up.

3. Once all ingredients are combined in a dough, let it rest for 5 minutes. This lets the flour absorb any extra moisture from the yogurt.

4. Sprinkle more flour on the dough and your hands, then divide into however many poofs (balls) you’d like. They will rise slightly when baked, but you can form the poofs to approximately the finished size you expect. (If making the skillet bread, take each divided dough ball and stretch out like a little pizza that will fit in your skillet. Rest each one on a floured surface until the skillet is hot and ready.)

   

   This is about how dry the surface of the dough should look.

5. Place the poofs on a baking tray either greased, lined with parchment paper, or silicon mat. Optional: Mix one egg yolk with 1 tbsp milk and brush over the tops of the poofs. Alternatives: 1 tbsp milk mixed with water, 1 egg yolk mixed with water, or 1 tbsp melted butter. Sprinkle desired toppings after brushing. (If making the skillet bread, skip this step.)

6. Place the tray in the oven for 20 minutes. (For the skillet bread, add each pita to the skillet and flip after a few minutes. Check each side and look for even browning. Adjust heat as needed.)

7. Let cool on a wire rack for 5 minutes before serving. (For the skillet bread, I like to add each fresh pita to a towel-lined bowl or basket and serve immediately once they’re all done.)

Bonus tip: I’ve been making my own yogurt the past few months based on this Crock Pot Yogurt recipe. I even bought a tiny little Crock Pot dedicated just to yogurt.