In a food processor, combine chopped cheddar cheese, sourdough discard, unsalted butter, ranch seasoning, salt, and all-purpose flour. Pulse until the mixture resembles crumbs, then assess the consistency. If the dough is too crumbly, add a teaspoon of water until it holds together.

Wrap the dough tightly in plastic wrap and refrigerate for at least 20 minutes.

Preheat your oven to 350°F (175°C). Remove the chilled dough from the fridge and divide it in half. On a silicone mat or parchment paper, roll out one half of the dough to about ⅛ inch thickness.

Using a bench scraper or a pasta cutter, cut the rolled-out dough into 1-inch squares. Poke a small hole in the center of each square with a toothpick.

Sprinkle the cut dough squares with flaky sea salt, if desired. Transfer them to a baking sheet lined with parchment paper. Bake in the preheated oven for 15-18 minutes.

Once baked, turn off the oven and crack the door open slightly, allowing the crackers to cool inside for about 10-15 minutes before transferring to a wire rack.