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Cheddar Garlic Soda Bread (With Herb Butter)


  • 4 cups all-purpose flour  
  • 1 tsp baking powder  
  • 1 tsp baking soda  
  • 1/2 tsp salt 
  • 1 tbsp sugar  
  • a pinch of freshly ground black pepper  
  • 2 cups shredded sharp cheddar cheese  
  • 3 cloves garlic, minced  
  • 4 tbsp cold salted butter  
  • 1 and 3/4 cups butter milk  

For the herb butter: 

  • 1 tbsp fresh sage, fine chopped 
  • 1 tablespoon of dill, fine chopped 
  • 1 tablespoon of cilantro, fine chopped 
  • 1 tbsp fresh thyme, fine chopped 
  • ½  cup of butter, unsalted, room temperature 
  • ½ teaspoon of salt 




  1. Preheat oven to 425 F. 
  2. Mince the garlic and herbs.  
  3. In a small bowl, add in the dry ingredients (all-purpose flour, baking soda + powder, salt, pepper, and sugar) and whisk until combined. Add in the cheddar cheese, and garlic and stir in to combine.  
  4. Add in the slices of cold salted butter and cut in using pastry cutter until it is fully combined. If you do not have a pastry cutter, use your hands. The result should be pea-like crumbles. See photo above in blog for reference.  
  5. To this, add in the butter milk and stir until a dough is formed. If needed, add more flour to be able to shape the dough.  
  6. Spray cast iron skillet with non-stick cooking spray and add the dough directly to the 10 inch cast iron skillet. Add an X pattern in the middle with a sharp knife. Brush lightly with buttermilk.  
  7. Bake for 30-35 minutes or until a toothpick is inserted and it comes out clean. Let cool for several minutes before you remove it from the skillet and slice. Serve warm with butter. Enjoy!  
  8. Store leftovers in a tightly sealed container at room temperature for 1-2 days.  
  9. For the butter: in a mixing bowl, mix all ingredients with a spatula until well combined. 

Recipe Notes 

If you do not have a 10-inch cast iron skillet, you can use a matching size baking dish like Dutch oven.