Cheddar Garlic Soda Bread (With Herb Butter)

Ingredients 

• 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 buttermilk  

For the herb butter: 

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

Method: 

Preheat oven to 425 F. 

Mince the garlic and herbs.  

In a small bowl, add 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.  

Add in the slices of cold salted butter and cut in using a 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. 

To this, add in the buttermilk and stir until a dough is formed. If needed, add more flour to be able to shape the dough.  

Spray the 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.  

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!  

Store leftovers in a tightly sealed container at room temperature for 1-2 days.  

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 a Dutch oven.  

SERVINGS: 8