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1
Sift together 1 cup flour, baking soda, baking powder, and cheese powder in a large bowl.
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2
Cut in the shortening with a fork and knife with a crosswise motion until dough is broken down into rice size pieces.
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3
Mixture will still be very dry.
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4
Stir in buttermilk with a fork until dough becomes very moist and sticky.
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5
Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later.
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6
Knead the dough well for 60 to 90 seconds, until the flour is well incorporated.
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7
Wrap the dough in plastic wrap and chill for at least one hour.
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8
Preheat oven to 325 degrees.
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9
Spray a light coating of cooking spray on a baking sheet.
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10
Remove the dough from the refrigerator and use the remaining reserve flour to dust a rolling surface.
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11
Roll about one third of the dough to just under 1/16 th of inch thick.
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12
Trim the edges square (a pizza cutter or wheel works great for this), then transfer the dough to a lightly greased baking sheet.
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13
Use the rolling pin to transfer the dough.
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14
Simply pick up one end of the dough onto a rolling pin, and roll the dough around the rolling pin.
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15
Reverse the process onto the baking sheet to transfer the dough.
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16
Use a pizza cutter to cut across and down the dough, creating 1 inch square pieces.
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17
Use the blunt end of a skewer or broken toothpick to poke a hole in the center of each piece.
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18
Sprinkle a very light coating of salt over the top of the crackers (crackers will already be quite salty) and bake for 8 to 10 minutes.
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19
Mix the crackers around (so those on the edge don't burn) and bake for another 3 to 5 minutes, or until some are just barely turning a light brown.
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20
Repeat the rolling and baking process with the remaining dough.
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21
Makes approximately 300 crackers.
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22
Note - Prep time includes resting/refrigeration time.
