That's what I'm trying right now. Rough recipe:
1 cup flour
1 teaspoon salt
1/2 cup whole milk
2-3 tablespoons unsalted butter, cold, grated (sorry, I didn't measure, I just grated into the mixing bowl until there was the amount of butter I wanted ;)
1/2 cup (more or less) grated mild chedder cheese or some other mild cheese or cheese mix (I had some "mexican mix" in the 'fridge from making burritos which was pretty smooth)
Mix ingredients (flour, butter, cheese first, then milk until the dough is the right consistency to hold together as a ball but not be sticky), slap it on some floured wax paper and flour the top slightly to help keep it from sticking, slap another piece of wax paper on top, roll it out into a fairly thin sheet. Fold/cut/relocate edges until rectangular. Use pizza cutter to cut the result into crackers. Put on lightly floured cookie sheet, sprinkle top with more grated cheese to give it a nice texture on the top, bake at 350 degrees for around 20+ minutes until golden brown.
We'll have to see how it tastes, but it certainly *smells* good ;).
-- Badtux the Cooking Penguin
Update: 24 minutes after putting them into the oven, they're cooked, but the texture is wrong. The texture is sort of like a very good pie crust. A *cheesy* pie crust, and a *good* pie crust, but definitely not crispy. Maybe I need to let them cook a little longer... okay, slid back in...
Update #2: 30 minutes they had to come out or become overcooked. Letting them cool but the one I tried again has the consistency of a very good pie crust.
Update #3: I think I know where I went wrong. After I rolled it out the dough needed to rest in the refrigerator for a while to let the gluten relax, it's holding on too tight. I was just impatient.
It appears that this attempt to make crackers failed, though the results are still delicious (as in, most of them are gone within 20 minutes of taking them out of the oven!). I have a good pie crust if I want to make a cheese pie though ;).