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Preheat oven to 325˚F and line 2 baking sheets with parchment paper.
Add the cheese, flour and salt to a food processor and pulse several times. Add in the butter and pulse a few more times, until the dough is crumbly.
Add in the milk, then pulse several more times. The dough won’t come together in a ball, but it should come together when you press it between two fingers.
Transfer to a lightly floured surface. Roll into a large rectangle, rolling as thinly as possible. We go even thinner than ⅛-inch as they puff up quite a bit when baking.
Using a knife, pizza cutter or fluted pastry wheel, slice into 1-inch squares. Use the flat end of a skewer to poke a hole all the way through each cracker. Transfer to sheet pans and sprinkle with more salt.
Bake for 17-20 minutes, until deep golden brown on the bottom of each cracker. If they are too light, they won’t have much crisp. Let cool completely before enjoying!