Preheat oven to 375°. In a food processor, combine first seven ingredients (through celery salt). Cover and pulse with several on/off turns. Add butter and pulse until mixture resembles very coarse crumbs. Add cheese and pulse until combined, with some pieces still visible. While pulsing, add the water a little at a time, until dough just begins to come together.*Advertisement
Turn dough out onto a lightly floured surface. Knead gently until it comes together. Form into a disc, sprinkle with flour and turn over. Divide in half. Roll each half to 1/8-inch thickness, flouring as needed. Cut dough into 1/4-inch-wide strips and halve long strips.
Arrange strips on baking sheets lined with parchment paper. Bake for 10 minutes or until crisp and puffed, rotating and switching sheets halfway through. Transfer to wire racks to cool. Store in an airtight container at room temperature for 2 to 3 days.
If you don’t have a food processor, use a pastry blender to cut the butter and cheese into the dry ingredients as directed. Add water, 1 tablespoon at a time, stirring with a fork.