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1
In a food processor, combine the flour, cornmeal, salt, cayenne, paprika, and sage. Process until the mixture is in coarse crumbs.
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2
Add the cheese and pulse until well-combined.
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3
Add the butter and pulse until well-combined. (Don't overmix here.) With the food processor running, slowly add the milk in a stream and continue to process until the dough comes together in a ball.
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4
Turn the dough out onto a lightly floured surface and shape it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 12 hours (or up to 3 days).
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5
When you're ready to bake, preheat the oven to 350u00b0F. Working with half of the chilled dough at a time (leave the other half in the refrigerator until ready to use), roll the dough out on a lightly floured surface to about 1/16-inch thickness. Using a small round cutter (I like a 1-inch wide cutter), punch out small circles of dough.
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6
Transfer circles to a parchment-lined baking sheet. Bake for about 15 minutes (start keeping a very close eye on them after 10 minutes), or until the crackers are golden brown on the edges. They will crisp up as they cool.
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7
Remove from the oven and let sit on the pan for a minute, then transfer to a wire rack to cool completely.
