Pulse the flour, grlic powder, teaspoon salt, and baking powder in a food processor.
Add the butter and cheese, and pulse until the mixture resembles coarse meal.
Pulse in water, 1 teaspoon at a time, and only enough so that the dough forms a ball and rides the blade.
Heat oven to 350° F. Line two baking pans with parchment paper or silicone baking mats and set aside. Roll the dough out to 1/8th-inch thickness, using flour if necessary to prevent stickiness. Cut out as many crackers as possible.
Place crackers on lined cookie sheets. Refrigerate for another 10 minutes or so to make sure they won’t spread.
Bake until golden and crisp (13-18 minutes). Transfer to a wire rack to cool.