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1
Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
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2
Cut butter into small cubes. In medium bowl, coat butter in flour, then smash it between your fingers until well integrated and about the size of peppercorns.
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3
Decide if you are making seeded, rosemary or Parmesan-oregano crackers. For seeded crackers, stir in poppy seed, sesame seed and pepper. For rosemary crackers, stir in rosemary. For Parmesan-oregano crackers, stir in Parmesan cheese and oregano.
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4
Pour in 3 tablespoons of the buttermilk, and stir with fork. Add more buttermilk, a tablespoon at a time, until the dough just holds together.
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5
On work surface sprinkled with flour, roll out dough with rolling pin sprinkled with flour to about 1/16 inch. Cut crackers out of the dough, about 5 inches long by 1 inch wide. Place on cookie sheet using spatula. If making rosemary crackers, brush with olive oil, and sprinkle with coarse sea salt.
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6
Bake 25 to 30 minutes or until crackers are brown. Remove to cooling rack to cool before serving.
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