These crackers are can go from raw ingredients to finished product in 12 minutes and devoured in even less time.
Heat oven to 325 degrees. In a food processor, pulse flour, table salt, pepper, and herbs. Add butter; pulse until mixture resembles coarse meal. With machine running, add sour cream; process until dough comes together.
Transfer to a lightly floured surface; divide into two equal parts. Roll out into 10-by-12- inch sheets, 1/8 of an inch thick. Sprinkle with kosher salt; roll to gently press salt into dough.
Using crimping wheel or fluted square cookie cutter, cut dough into 2 1/2-inch swatches; transfer to ungreased baking sheet. Pierce swatches liberally with a fork. Bake for 12 to 14 minutes, until swatches are just brown and feel firm to the touch. Transfer to wire rack. Store in airtight plastic container.
This dough is very fragile. Let rest for a minute or two before transferring to baking sheet.