Jessie Sheehan’s Salty, Cheesy, Herby, Crispy Snackable Bakes

TikTok sensation and New York Times bestselling author Jessie Sheehan invites readers to indulge in a mouthwatering selection of savory snacks in her latest cookbook, Salty, Cheesy, Herby, Crispy Snackable Bakes: 100 Easy-Peasy, Savory Recipes for 24/7 Deliciousness (Countryman September 2024). Building on the success of her previous works, Sheehan, the self-proclaimed queen of easy-peasy sweets, showcases her versatility by redirecting her focus from sweet treats to savory delights, with cheese taking center stage. Chapters like “Savory Muffins and Biscuits and Scones – Oh My,” and “All Day I Dream About Snacks,” feature tempting recipes, including Straight-Up Gruyère Gougères, Pull-Apart Pimento Cheese Scones and Cheesy Butter- Swim Old Bay Biscuits, all designed to please the cheese fanatic.

 

As Sheehan explains in her book, snackable bakes focus on creating simple, delicious treats using pantry staples that come together in minutes. You don’t need fancy equipment or a messy kitchen—mix cheese with salt, herbs, and spices for quick and tasty results. I’ve had the opportunity to dive into Sheehan’s innovative approach to savory baking and discover how she uses cheese to elevate her delightful creations. We spoke with Sheehan to learn more. 

This book marks a shift from your previous works. What inspired you to focus on savory bites this time, and what do you hope readers discover through these recipes?

I was inspired by the realization that when I walk into a bakery in the morning, I’m drawn to the ham and cheese croissant or a slice of feta and spinach quiche, while the blueberry muffin and coffee cake excite me less. I wondered if I might not be alone in this. While we all love sweets, I believe a book of savory bakes would appeal to many people like me. I wanted to create a collection of savory recipes that can be enjoyed at any meal and include snacks—after all, I’ve been a snack lover for as long as I can remember. I hope readers will see that this book offers more than just “bites”; you can bake breakfast, lunch, or dinner, as well as fabulous appetizers, hors d’oeuvres, and snacks for girl dinners or after-school playdates for both kids and adults.

Since cheese is such a beloved ingredient and a key part of your book’s title, how do you achieve the right balance between cheese and other flavors in your recipes?

To achieve the right balance of cheese and other flavors in my baked goods, I always turn to trial and error—this is my method for developing all my recipes, whether savory or sweet. Before I start working on a recipe, I instinctively assess how much cheese will complement the flour and fat in a biscuit or pie dough, for example. Since I tend to be a bit “extra,” I often strive to incorporate as much cheese as possible, adjusting down as needed. I love to push the cheese envelope—who doesn’t? In many of my recipes, cheese takes center stage, and then I experiment with dried herbs (and sometimes fresh) and spices to create a flavor profile that enhances the cheese without overpowering it.

What are your three favorite cheesy recipes, and what makes them special to you?

I love the Grilled Cheese Sandwich Tart in the book, not only because the photo is so appealing but also because I adore store-bought puff pastry and the endless recipes it allows. The tart features American cheese, which I know can be a controversial ingredient, but for me, it’s nostalgic and a fantastic choice when “cheese pulls” are a priority—something I crave 100% of the time. I’m also a big fan of the Cheesy Old Bay Butter Swim Biscuits. A cheddar-cheesy biscuit is one of life’s great pleasures, and adding a little Old Bay, a paprika-forward spice blend that pairs beautifully with cheddar, makes it even better. Plus, who wouldn’t want to eat a “butter swim” biscuit? I also enjoy the Puff Pastry Baked Brie with Favorite Jam; if there’s a better treat than a warm wheel of Brie wrapped in flaky buttery pastry, I haven’t encountered it yet. And let’s not forget—melty cheese always wins! 

 Which section of the book do you think will surprise readers the most, whether due to unexpected techniques or ingredient pairings?

I think readers will be surprised by both the Toasty Handheld chapter and the Brunchables chapter, as my melted butter pie dough features prominently in both. This unique recipe uses warm milk and melted butter instead of ice-cold water and butter like traditional pie dough. The flavor and consistency of the baked dough are exceptional and closely resemble traditional pie crust. Plus, it’s incredibly easy to work with—no resting or chilling required. You can enjoy flaky pie crust within an hour of making it, which is a definite win-win. You can even flavor the dough with cheese, as seen in the Pepperoni Pizza Galette recipe, which has a delicious parmesan crust.

When creating cheesy snacks, which cheeses do you enjoy working with the most, and what sets them apart for you?

I adore soft cheeses flavored with garlic and herbs, like Boursin or Alouette, because I enjoy eating them straight-up as much as I love baking with them. I appreciate how melty and extra soft they become when baked. I also enjoy using sharp or aged Cheddar for its pronounced flavor, which remains strong even after baking. Plus, I like to use orange Cheddar for the vibrant color it adds to my baked goods. Since savory baked goods tend to be brown, a pop of orange makes for a nice change.

Can you share a memorable experience or story involving cheese that has influenced your recipes?

I think mozzarella cheese might be my favorite. I love it fresh, in a ball, covered in water, and still warm (ideally purchased from a place that makes it on-site). I’ve been known to eat an entire ball on my own (I’m not a great sharer), sometimes drizzled with olive oil and flaky sea salt, but usually just straight-up. Although I couldn’t include mozzarella in every recipe in this book, I wanted to showcase it, as in the Pesto “Snacking” Bread with Mozzarella and the Mushroom and Mozzarella Bread Pudding. My love for mozzarella inspired many of the recipes in the book; whenever I think of mozzarella, I’m reminded of my deep passion for cheese and my belief that I’m not alone in this adoration.

What role do herbs play in enhancing the flavors of your cheesy snacks, and do you have any favorite herb combinations?

Herbs and spices are wonderful vehicles for popping the flavor of cheese and modifying its profile. Likewise, cheese can elevate the flavor of herbs. I love the combo of thyme and brie in my Salmai, Brie, and Figgy Mini Pies and I love the combo of soft herbs, such as chives, parsley, and basil with Swiss cheese, like in my Herby Swiss Dutch Baby.

Can you share any tips for incorporating seasonal ingredients into your savory snacks, especially when it comes to cheese and herbs?

It all depends on the seasonal ingredient. For summer tomatoes, I love pairing them in a galette with mozzarella cheese and za’atar spice blend. When it comes to zucchini, I enjoy combining shredded zucchini with parmesan in a Scarpaccia, which gives off frittata vibes. And for peaches, I love layering them in a galette with mascarpone and basil. If I had one tip to share, it would be that what grows together often goes together—and to trust your palate. If a particular herb and cheese combination tastes delicious to you with something you found at your local farmer’s market, it will likely work well in your baking recipes.

 

Recipes from Salty Cheesy Herby Crispy Snackable Bakes

 

Cheesy Butter-Swim Old Bay Biscuits

Makes 9 biscuits

Active time: 10 minutes

Bake time: About 20 minutes

10 tablespoons (141 g) unsalted butter

1½ cups (195 g) all-purpose flour

1 cup (120 g) cake flour

1½ tablespoons granulated sugar

1 tablespoon plus 1½ teaspoons baking powder

1 teaspoon kosher salt

2 teaspoons garlic powder

2 teaspoons Old Bay Seasoning, plus ¼ teaspoon more for sprinkling

1 teaspoon onion powder

2 cups (200 g) shredded extra-sharp Cheddar

1½ cups (360 g) whole milk

Heat the oven to 450°F. Place the butter in an 8-inch square baking pan and melt it in the oven while it heats—-but don’t forget about it; you want it just melted, not browned and sputtering.

Whisk together the flour, sugar, baking powder, salt, garlic powder, Old Bay, onion powder, and cheese in a large bowl. Pour the milk into the flour mixture and fold with a flexible spatula until combined—-the dough will be wet and a little loose. Scrape the biscuit dough into the melted butter–filled pan and pat it evenly over the butter, using a spatula or your hands—-the butter will seep up and around the edges of the dough; don’t be alarmed. Roughly cut the dough into nine equal-sized biscuits with a bench scraper or butter knife.

Bake for about 20 minutes, or until the tops of the biscuits are nicely browned. Remove from the oven and sprinkle the biscuits with the extra ¼ teaspoon of Old Bay. Let them cool in the pan for about 5 minutes before serving.

 

Pull-Apart Pimiento Cheese Scones

Makes 8 scones

Active time: 15 minutes

Bake time: 23 to 28 minutes

2 cups (260 g) all-purpose flour, plus more for dusting

1½ tablespoons granulated sugar

1 tablespoon baking powder

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

1 teaspoon mustard powder

½ teaspoon garlic powder

½ teaspoon onion powder

½ cup (113 g) unsalted butter, cold and cubed

⅔ cup (127 g) well-drained, chopped jarred pimientos (about two-4-ounce jars)

1¾ cups (175 g) shredded extra-sharp cheddar

⅔ cup (160 g) heavy cream, cold

1 teaspoon Worcestershire sauce

1 large egg, cold

The Ultimate Egg Wash (page 230)

Heat the oven to 400°F. Have ready a baking sheet.

Whisk together the flour, sugar, baking powder, salt, black pepper, cayenne, mustard powder, garlic, and onion powders in a large bowl. Rub the butter into the flour mixture with your fingers until pea sized. Add the pimientos and cheese and toss with your hands to combine.

Whisk together the cream, Worcestershire, and egg in a 2-cup glass measuring cup, if you have one, or a medium bowl, and pour over the flour mixture. Gently stir with a flexible spatula just until no loose flour remains.

Turn out the dough onto a lightly floured piece of parchment paper. Pat it into a rectangle with the long side facing you. Cut the rectangle in half vertically with a bench scraper or chef’s knife, and stack one half on top of the other. Rotate the stacked dough a quarter turn, pat it into a rectangle again, and repeat the cutting and stacking. Rotate, pat, cut, and stack once more, and then roughly shape the dough into an 8-inch round. Use the paper to lift the dough onto the baking sheet. Score the round with your bench scraper or chef’s knife into eight wedges (as you would a pizza), cutting about two-thirds of the way through the dough, while keeping the bottom third attached. Brush the round with the egg wash.

Bake for 23 to 28 minutes, until the top and bottom of the “scone” is nicely browned. Remove from the oven and let cool on the baking sheet for about 10 minutes before serving, letting folks pull the scones apart themselves, for a real thrill.

Recipes reprinted with permission from Countryman Press.