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1
In the bowl of a food processor fitted with the steel blade, combine the flour, sugar, baking powder, and salt, and pulse a few times to incorporate.
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2
Add the butter and pulse on and off until its the consistency of a fine meal.
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3
Transfer the mixture to a large bowl and make a well in the center.
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4
Pour in the buttermilk and using one hand, draw in the dry ingredients, mixing until just combined.
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5
The mixture will be sticky.
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6
Wash and dry your hands and dust them with flour.
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7
Turn the dough out onto a lightly floured work surface and knead a few times to gather into a ball.
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8
Wrap in plastic and chill until firm, at least 3 hours or overnight.
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9
Cut the dough into quarters and return three pieces to the refrigerator.
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10
Dust the surface of the dough with flour, and on a heavily floured surface, roll the dough out to 1/16-inch thickness.
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11
You should be able to see the color of the countertop through the dough.
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12
Dust the surface of the dough with flour and roll it around a rolling pin to transfer it.
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13
Place the rolling pin over a parchment-lined baking sheet to unroll.
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14
Using the
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15
tines of a fork, dock the surface of the dough several times to prevent it from rising.
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16
Chill until firm, about half an hour.
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17
Repeat with the remaining pieces of dough, rolling out only as much dough as you have baking sheets.
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18
Adjust the oven racks to the upper and lower positions and preheat the oven to 350 degrees.
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19
Use a cutter to cut the dough into individual shapes or leave in one big sheet or score the sheet into 3 1/2-inch squares or triangles.
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20
Chill for about 10 to 15 minutes.
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21
Brush or spray lightly with water and sprinkle on your choice of seeds and salt and pepper.
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22
Bake two baking sheets of crackers at a time, for 25 to 30 minutes, until lightly browned and crispy.
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23
Halfway through baking, rotate the baking sheets to ensure the crackers evenly bake.
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24
Allow to cool.
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25
Break sheets into uneven shards or, if scored, break along the score marks.
