Cheddar Crackers (faux Cheez-Its)

These cheddar crackers taste a lot like the 'crack' they disguise in boxes with names like 'Cheez It's.'  They just taste fresher, and softer.  You can roll 'em thin and make them crispier, but a little thicker and it's a cracker/bread that fits in you hand, and on your hips rather nicely.  I found the recipe here at Montana Homecooking.  I'd say they were delicious and they can't be missed, but I'm worried I'd convince myself to go make ANOTHER batch.  I am, however, saving this recipe because it was great, and I'll make it again someday. 
Cheddar Cracker Ingredients
1 c. flour, 3/4 t. salt, 1/2 t. ground pepper (optional) , 4 T. cold unsalted butter, cut into small pieces, 8 o zgrated cheddar cheese, 3-4 T. water
Cheddar Cracker Instructions
1.  Place the flour, salt and pepper in a food processor, then add butter and pulse until the mixture resembles coarse meal. Add grated cheese a little at a time until the mixture again looks like coarse meal.
2.  Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, until the dough forms into a ball. It will take a minute or so.
3.  Remove from processor, wrap in plastic, and chill anywhere from 20 minutes to 24 hours.

Roll the dough out to 1/8th-inch thickness directly on a baking sheet. You don't want to roll them paper thin, neither do you want to roll them too thick. If they are too thin, they will not puff up as much. If they are too thick, they will not be as crispy.  You've all read the three little bears, be Goldilocks.

Using a knife or pizza cutter, cut 1 inch squares, you can also use small cookie cutters to make shapes.

Bake at 350° F for 15-20 minutes or until crackers are golden brown. Begin watching these about 10 minutes in, mine took 15 minutes.