# What You Need:
→ Dairy
01 - 2 cups sharp cheddar cheese, grated
02 - 4 tablespoons unsalted butter, cold and cubed
→ Sourdough
03 - 1/4 cup sourdough starter, active or discard
→ Dry Ingredients
04 - 1 cup all-purpose flour
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon baking soda
07 - 1/2 teaspoon fine sea salt
→ Ranch Seasoning
08 - 1 teaspoon dried dill
09 - 1 teaspoon dried parsley
10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 1/2 teaspoon dried chives
13 - 1/4 teaspoon ground black pepper
14 - 1/2 teaspoon dried buttermilk powder
→ Topping
15 - Flaky sea salt for sprinkling
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a food processor, combine grated cheddar and cold butter. Pulse until mixture becomes crumbly.
03 - Add sourdough starter to the food processor and pulse again until mostly incorporated.
04 - In a separate bowl, whisk together flour, baking powder, baking soda, sea salt, dill, parsley, garlic powder, onion powder, chives, black pepper, and buttermilk powder.
05 - Add dry mixture to the food processor and pulse until dough forms. If mixture appears too dry, add 1 to 2 teaspoons cold water as needed.
06 - Turn dough onto lightly floured surface and roll out to 1/8 inch thickness.
07 - Using a fluted pastry wheel or sharp knife, cut dough into 1-inch squares. Use a skewer to poke a small hole in the center of each cracker.
08 - Transfer squares to prepared baking sheets, leaving adequate space between each cracker.
09 - Sprinkle tops lightly with flaky sea salt.
10 - Bake for 16 to 18 minutes, rotating sheets halfway through cooking, until golden and crisp.
11 - Cool completely on wire rack before serving. Store in an airtight container for up to 1 week.
