Start by cubing about two cups of cheddar cheese, and place it in a food processor. Pulse until the cheese resembles small crumbs.

Next, add your sourdough discard, unsalted butter, ranch seasoning, regular salt, and all-purpose flour into the food processor with the cheese. Blend until fully combined and a dough begins to form.

Once combined, transfer the dough to a clean surface and knead it lightly. Shape into a ball, wrap in plastic wrap, and refrigerate for at least 20 minutes.

While the dough chills, preheat your oven to 350°F (175°C).

After chilling, divide the dough into two equal portions and roll out each portion as thin as possible, aiming for about ⅛ inch thickness.

Using a sharp knife or pizza cutter, cut the rolled dough into 1-inch squares. Poke holes in each square to prevent puffing during baking, and sprinkle with flaky sea salt.

Transfer the cut crackers to a baking sheet lined with parchment paper. Bake for 15-18 minutes until lightly golden.

Once baking is complete, allow the crackers to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.