Stir the dry ingredients into a bowl and then cut in the butter to resemble

cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix

in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill

for 30 to 40 minutes in the refrigerator and then slice each roll into

slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400

degrees F for about 10 minutes. Remove from cookie sheet and let cool.

Store the cooled crackers in airtight containers in a cool place. They will

keep for several weeks this way and if you freeze them, they will last

indefinitely.