Easy 4-Ingredient Cheese Puff Squares - Oven Baked

Four ingredients, one bowl, one pan. That is the whole recipe for these oven baked cheese puff squares.

They puff up in the oven, settle into a soft, cheesy square, and slice cleanly once they cool for ten minutes. A foil-lined pan means almost nothing to wash.

My dad's coworker used to bring a tray of these to every office potluck, and the tray always came home empty. This is that idea, written down properly.

About the Ingredients

4 cups (400g) shredded sharp cheddar cheese

Buy a block and shred it yourself if you can. Pre-shredded cheese is dusted with starch, which makes the squares a little drier. Gruyere or a cheddar-jack blend works just as well.

4 large eggs

Room temperature eggs blend smoother. If you only have cold ones, sit them in warm water for five minutes.

1 cup (240ml) whole milk

Whole milk gives the richest texture. Half-and-half makes them creamier; oat milk works but the squares come out slightly softer.

1 cup (120g) baking mix, such as Bisquick

This is the self-rising shortcut that makes them puff. If you do not have it, whisk 1 cup flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.

1/2 teaspoon salt

Optional, and worth tasting first. Sharp cheddar is already salty, so start with a quarter teaspoon and add more next time.

1/4 teaspoon black pepper

Fresh cracked tastes better than the pre-ground shaker. A pinch of cayenne or dry mustard adds a nice background bite.

1 tablespoon butter, for greasing

Butter or a neutral oil both work. You can also line the pan with foil and skip greasing the sides entirely.

Step-by-Step Instructions

1. Heat the oven

Set the oven to 375F (190C). Grease a 9×13 inch baking pan with the butter, or line it with foil and grease the foil.

2. Whisk the wet

Crack the eggs into a large bowl and whisk them until the yolks and whites are fully combined. Pour in the milk and whisk again.

3. Stir in the dry

Add the baking mix, salt and pepper to the bowl. Stir with a spatula just until no dry streaks remain. The batter will be lumpy, and that is fine.

4. Fold in the cheese

Fold the shredded cheddar through the batter with a few turns. Stop as soon as it is evenly scattered.

5. Pour and level

Scrape the batter into the prepared pan. Spread it to the corners with the spatula so the thickness is even.

6. Bake until puffed

Bake for 32 to 38 minutes at 375F (190C). The squares are done when the top is golden brown, the edges pull away from the pan, and the center springs back when you press it. A thermometer in the middle should read 200F (93C).

7. Cool and cut

Set the pan on a rack and wait 10 minutes. Cut into 24 squares with a plastic knife or bench scraper. Serve warm.

How to Store oven baked 4-ingredient cheese puff squares

Tips & Tricks

• Shred your own cheese. Bagged shredded cheese is coated in starch and gives a drier square. A block and a box grater takes four minutes.
• Do not overmix. Stir just until the flour disappears. Overmixing makes the squares tough instead of light.
• Let them rest ten minutes before cutting. Straight from the oven they are too soft and will tear. Ten minutes sets the crumb.
• Check the center, not the edges. The edges brown first. The middle should be set and spring back when you press it lightly.

Frequently Asked Questions

Delicious Variations

Bacon And Chive

Fold in 6 slices of cooked, crumbled bacon and 2 tablespoons of snipped chives with the cheese.

Green Chile

Add a 4-ounce can of drained diced green chiles and swap the cheddar for pepper jack.

Everything Bagel

Sprinkle 2 teaspoons of everything bagel seasoning over the batter before it goes in the oven.

Mix it in one bowl, bake it in one pan, and cut it into 24 squares. That is the whole job. Dinner's done. Go put your feet up.

Easy 4-Ingredient Cheese Puff Squares – Oven Baked

These oven baked 4-ingredient cheese puff squares need just one bowl and one pan for a cheesy, golden tray that feeds a crowd at any potluck.

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 4 cups (400g) shredded sharp cheddar cheese
• 4 large eggs
• 1 cup (240ml) whole milk
• 1 cup (120g) baking mix, such as Bisquick
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter, for greasing

📋 Instructions

1. 1Heat the oven — Set the oven to 375F (190C). Grease a 9×13 inch baking pan with the butter, or line it with foil and grease the foil.
2. 2Whisk the wet — Crack the eggs into a large bowl and whisk them until the yolks and whites are fully combined. Pour in the milk and whisk again.
3. 3Stir in the dry — Add the baking mix, salt and pepper to the bowl. Stir with a spatula just until no dry streaks remain. The batter will be lumpy, and that is fine.
4. 4Fold in the cheese — Fold the shredded cheddar through the batter with a few turns. Stop as soon as it is evenly scattered.
5. 5Pour and level — Scrape the batter into the prepared pan. Spread it to the corners with the spatula so the thickness is even.
6. 6Bake until puffed — Bake for 32 to 38 minutes at 375F (190C). The squares are done when the top is golden brown, the edges pull away from the pan, and the center springs back when you press it. A thermometer in the middle should read 200F (93C).
7. 7Cool and cut — Set the pan on a rack and wait 10 minutes. Cut into 24 squares with a plastic knife or bench scraper. Serve warm.

👨🍳 Chef's Note: If your oven runs hot, drop the temperature to 350F (175C) and add five minutes. The squares should be set in the middle, never wet.

Servings: 6

Cuisine: American

Course: Side Dish

Easy Recipes for Everyday Cooking15 minutes35 minutes60 minutes

Nutrition (per serving): 285 kcal · 14g protein · 12g carbs · 20g fat