In a food processor, combine shredded cheddar cheese, sourdough discard, cold cubed unsalted butter, all-purpose flour, garlic powder, onion powder, and salt. Pulse until the mixture resembles wet sand.

Transfer the dough onto a clean work surface and shape it into a flat disc about an inch thick. Wrap the disc tightly in plastic wrap and chill in the refrigerator for at least 30 minutes; for a more developed flavor, chill for up to 2 days.

While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Once chilled, remove the dough from the refrigerator and place it on a lightly floured surface. Use a rolling pin to roll it out to a thickness of about 1/16 inch. Cut the rolled dough into squares and use a toothpick to dock each square.

Transfer the shaped crackers onto the prepared baking sheet, ensuring they’re spaced apart. Bake in the preheated oven for 18-22 minutes, or until edges are golden brown.

Once baked, remove the Sourdough Cheez-Its from the oven and allow them to cool completely on the baking sheet before transferring to an airtight container.