In a food processor, combine 1 cup of shredded sharp cheddar cheese, ½ cup of sourdough discard, ½ cup of cold, cubed unsalted butter, 1 cup of all-purpose flour, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ½ teaspoon of salt. Pulse until it reaches a wet sand texture.

Transfer the combined dough onto a clean surface and shape it into a flat disc approximately 1 inch thick. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Roll the dough out to about 1/16 inch thickness and cut into square shapes. Dock each cracker using a toothpick.

Sprinkle each cracker with flaky salt and bake for 18-22 minutes, or until golden brown and crisp.

Remove from the oven and allow to cool completely on the baking sheet before storing in an airtight container.