Sift together 1 cup of flour, baking soda, baking powder, and cheese powder in a large mixing bowl.

Cut in the shortening with a fork and knife in a crosswise motion until the dough resembles rice-sized pieces.

The mixture will still be dry.

Stir in the buttermilk with a fork until the dough becomes moist and sticky.

Sprinkle a few tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking.

Turn the dough out onto a floured board, keeping ¼ cup of reserved flour for later.

Knead for 60-90 seconds until the flour is fully incorporated.

Wrap the dough in plastic wrap and chill for at least 1 hour.

Preheat the oven to 325°F (160°C).

Lightly spray a baking sheet with cooking spray.

Remove the dough from the refrigerator and dust a rolling surface with the remaining reserved flour.

Roll out one-third of the dough to just under 1/16 inch thick.

Trim the edges square using a pizza cutter, then transfer the dough to the prepared baking sheet using a rolling pin for support.

Cut the dough into 1-inch squares with the pizza cutter.

Use the blunt end of a skewer or toothpick to poke a hole in the center of each square.

Sprinkle a light coating of salt on top of the crackers, if desired.

Bake for 8-10 minutes, mix the crackers around to prevent burning, and bake for another 3-5 minutes, or until some crackers are just lightly browned.

Repeat the rolling and baking process with the remaining dough.