Preheat oven to 375 degrees F. Line a sheet pan with parchment paper and set aside.
Add all dry ingredients into a food processor. Process for 15 seconds.
Add sliced cold butter and cream cheese (optional), process for 10 seconds.
Add milk and process dough until it begins to gather together (about 20 seconds).
Place dough on a clean surface and gently knead it 3-4 times to shape dough into a smooth, flat, square disc.
Lightly dust the parchment with some all purpose flour, move the ball of dough onto the parchment and carefully roll dough into a 10 x 10 inch square (or some sort of shape - it doesn’t matter).
Score dough into 1 X 1 inch squares (using a ruler) or just freestyle it (I used a pizza wheel). Transfer entire sheet of parchment and dough onto the baking sheet.
Bake crackers (in the middle rack of the oven) for 23-26 minutes or until golden in color (don’t let them brown all the way). Break crackers apart and place pan on a wire rack to cool completely.
Crackers can be stored in an airtight container for 3-4 days.