In the bowl of an electric stand mixer, fitted with the paddle attachment, cream together the butter, cheese, salt, and pepper.

With the mixer on low, slowly add in the flour. When the flour is incorporated, add the buffalo sauce. Mix on medium/low speed until the dough is a soft, sticky ball.

Divide the dough in half. Press each half into a flat disc. Wrap each half in plastic wrap and refrigerate for 40 minutes to an hour.

Preheat the oven to 375 degrees F.

Roll each disc out on a well-floured surface until about 1/8 of an inch thick. Use a 1-inch cookie cutter or shot glass to cut circles out of the dough. Use a toothpick to pierce a hole in the center of each cracker. Place the crackers close together on large baking sheets lined with parchment paper. Bake for 12 – 15 minutes until golden around the edges.

Crackers last 3 – 4 days at room temperature in an air-tight container.