Pulse the first 5 ingredients in a food processor until the mixture resembles coarse crumbs. Add buttermilk, and process for approx. 10 seconds or until the dough forms a ball.
Turn the dough out onto a well-floured surface; divide the dough in half. Roll each half into a 12- x 8-inch rectangle, approx. 1/8 inch thick. Cut the dough into 3/4-inch-wide strips using a sharp knife or fluted pastry wheel. Place the dough strips on a parchment paper-lined baking sheet. Bake approx. 15 to 20 minutes or until the edges are well browned. Remove the cheese straws and cool on a wire rack for 30 minutes.
Tip: Coat your rolling pin in flour as well as dip your knife in flour after each cut to ensure clean cuts