Preheat oven to 350 degrees F and line a cookie sheet with a silicone liner or parchment paper.
Using your food processor, pulse to combine feta cheese, sun dried tomatoes, flour, seasoned salt and butter until it makes a coarse crumble.
Add buttermilk and process for roughly 10 seconds or until a ball of dough is formed.
Transfer dough onto a floured surface and work with your hands as needed . Dough can be rolled out and cut into shapes OR simply divided into roughly 80 equal portions (using a small cookie dough scoop) then roll each into a ball and press out flat directly on your lined cookie sheet.
Bake at 350 for 20-25 minutes (edges will be lightly brown).
Remove pan from oven and let the crackers rest on the pan for 5 minutes before transferring to a cooling rack. Crackers will get crispy as they cool.
Enjoy fresh or store in an air tight container for 3 days.
Notes
this recipe yields roughly 80 crackers - each serving is 8 crackersÂ