Classic Southern Cheese Straws

Adjust oven rack to upper-middle and lower-middle positions and preheat oven to 400°F (205°C). Line 2 rimmed baking sheets with parchment paper; set aside.

In a food processor, add flour, kosher salt, cayenne pepper, garlic powder, and baking powder, and pulse to combine, about 5 pulses. Add cheese and butter; pulse until butter forms pea-size pieces, about 10 pulses. With food processor running, drizzle in water and process until mixture starts to clump together, 10 to 15 seconds. Turn mixture out onto a clean work surface; knead until dough comes together, 4 to 5 times.

Divide dough into 2 equal portions (about 11 ounces each). Working with one portion at a time, use a rolling pin to roll dough on a lightly floured surface into a 13-x-7-inch rectangle (about 1/8-inch thick). Using a pizza cutter or a sharp knife, cut into 3/4-inch-wide strips crosswise to create 7- x- 3/4-inch strips. Twist each strip 3 to 4 times and arrange on prepared baking sheets. Repeat with remaining dough. Freeze shaped straws on baking sheets until solid, about 30 minutes.

Bake, both sheets at once, rotating baking sheets top to bottom halfway through, until crisp and light brown around edges, about 15 minutes. Let cheese straws cool completely on baking sheets on wire racks, about 15 minutes. Serve.