Directions

1. 1. Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal.
2. 2. Blend in the cheddar cheese with a fork until well blended.
3. 3. Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls.
4. 4. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4 -inch thick. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes.
5. 5. Remove from cookie sheet and let cool. Store the cooled crackers in airtight containers in a cool place.
6. 6. They will keep for several weeks this way and if you freeze them, they will last indefinitely.