1 cup bread flour
1 cup corn meal, or instant polenta
1/2 teaspoon black pepper
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon paprika
1 cup cheddar cheese, sharp, finely grated
2 1/2 tablespoons butter, cut small
3/4 cup buttermilk
Preheat oven to 375 degrees. Line two baking sheets with parchment paper or nonstick baking mats; set aside.
Place bread flour, polenta, salt, baking soda, paprika, pepper, and cheese in the bowl of a food processor; pulse to combine. Add butter and pulse until mixture resembles coarse meal. With the machine running, add buttermilk. Continue processing until dough just forms a ball. Transfer dough to a lightly floured work surface and knead for a few seconds. Wrap dough in plastic and let rest at room temperature for 15 minutes.
Cut dough into quarters. Using 1 piece at a time, roll out dough 1/16 inch thick on a lightly floured work surface. With a dry pastry brush, sweep off the excess flour. Keep remaining pieces covered with plastic wrap.
Using a 1 3/4-inch fluted round cookie cutter or a small fluted pastry wheel, cut out crackers and place on prepared baking sheet at least 1/2 inch apart. Roll out a second piece of dough 1/16 inch thick and repeat cutting process; place on second prepared baking sheet. Transfer baking sheets to oven and bake until crackers are golden brown and crisp, 15 to 18 minutes, rotating once halfway through baking. Transfer crackers immediately to a wire cooling rack; let cool completely. Repeat process with remaining dough.