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Preheat the oven to 375 degree F and line a baking sheet with parchment paper.
Place all ingredients into a bowl and use your hands to mix together to form a dough.
(If the dough is a little crumbly, be sure it’s thoroughly combined. If it’s still crumbly, add ½-1 tablespoon additional milk until it comes together. You can also form the dough by pulsing in a food processor.)
Flatten the dough into a disk.
Roll the dough ¼-inch thick between two pieces of parchment paper. Try to get the crackers uniform in thickness so they bake in the same amount of time.
Cut out with a 2-inch square or round cookie cutter. Transfer to the prepared baking sheet. Use a fork to poke holes in each cracker.
Set the timer for 12 minutes and bake. Continue baking in 2 minute increments up to 18 minutes until the tops and edges are lightly golden brown. Expect the crackers to visually brown as they bake.
Remove from the oven and let crackers cool completely on the baking sheet. They will firm up as they cool.
Store crackers in an airtight container for up to 3 weeks.