Last night I cooked some homemade Cheez-Its using this recipe from Chicagoist. The fresh-from-the-oven crackers are clearly superior to the boxed variety.
There are plans for my magazine Decades to sell homeade Cheez-It’s at our upcoming party. Shaped like triangles, of course. We are scheming to make gourmet Cheez-Its with Gruyère, and a spicy variety with Sriracha called “Pigeon Blood Cheez-Its.” Delicious. More details on this Decades party soon.