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1
In a small bowl, mix together 1/2 teaspoon kosher salt, pepper, paprika, powdered mustard, and onion powder.
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2
In a medium bowl, mix together flour, cheddar, and the seasoning mix.
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3
Add the pieces of butter and using your fingers work the butter with the flour mixture until it resembles coarse crumble.
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4
Add 6 tablespoons ice water, adding more if needed for the dough to come together.
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5
You might want to use your hands to work the dough into a large ball.
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6
Refrigerate for 1 hour.
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7
Heat oven to 350.
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8
I like to roll the dough out on a Silpat or parchment paper cut to fit a baking sheet to get the right size thickness (about 1/8 inch), and then transfer the Silpat or parchment to a baking sheet.
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9
If you aren't using these, the dough should be rolled out to roughly fit a baking sheet.
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10
Use a pizza cutter or fluted pastry wheel (gives that nice deckled edge) to cut the dough into squares.
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11
It helps to use a ruler to evenly space out the cuts.
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12
Use a chopstick to make the classic hole in the center that store-bought cheez-its have.
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13
Sprinkle more kosher salt on top then bake for about 20 minutes.
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14
You want the crackers to be crisp, but not burnt; you may wish to remove the outer couple rows, then put the pan back in and finish the inner rows.
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15
Once they are done, use the same pizza cutter or fluted pastry wheel (lined up with your previous cuts) to separate the crackers fully.
