½ cup whole milk
½ cup water
2 tablespoons melted butter
2 tablespoons grapeseed oil
1 teaspoon kosher salt
2 cups AP flour
2 eggs, lightly beaten, divided
1 cup Parmesan, finely grated
1 cup cheddar cheese, finely grated
Preheat oven to 400.
Place the milk, water, butter, oil and salt in a large saucepan and bring to a boil. When it rises up the sides of the pan, remove from the heat.
Add the flour and stir vigorously to combine. Keep stirring until the mixture comes together and pulls away from the side of the pan. Let it cool a little and place in a mixer; slowly, add one egg on low. Once incorporated, increase the speed and beat until the dough is smooth. Add the cheeses and mix in well. Let the dough chill for an hour before using.
Line a cookie sheet with silpats or parchment paper. Oil your hands a little to roll out about 1 tablespoon of dough about 1 inch apart from each other. Using the remaining egg, brush each ball with a little egg wash.
Bake for 20 to 25 minutes, until puffed up and golden brown. Serve hot.