Preheat oven to 350℉ and line a cookie sheet with parchment paper and set aside. Finely grate the cheddar cheese, and please do not use pre-shredded cheese since it contains other ingredients and might mess up the recipe.
In the bowl of a stand mixer with the paddle attachment, combine the finely shredded cheddar cheese, flour, and seasonings (garlic powder, onion powder, paprika and sea salt.) Mix on medium speed until a crumbly mixture forms.
Next add in the sourdough discard, cubed butter and mix again until dough is holding its shape and a uniform texture. The dough will not be sticky, and it will be very workable/easy to roll out.
Roll into a ball and flatten into a thin even layer with a rolling pin. The thinner it is, the crisper the cracker will be.
Cut out desired shapes and place on prepared pan with space in between. I used my bench scraper to lift the fishes that were stuck to the counter. Poke a hole in each cracker, for example an eye on the fish or in the center of a square cracker. I use my food thermometer to do this but you can use what you have on hand. Repeat process of rolling out dough and cutting out shapes until all dough has been used up! Bake 15-20 minutes until golden and crispy. Cool on pan and enjoy!