Preheat your oven to 425°F (220°C). While the oven is heating, finely chop the fresh chives, thyme, rosemary, and sage, and shred the cheddar cheese if not pre-shredded. Having everything ready will make assembling the bread quick and easy.

In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Stir these dry ingredients together thoroughly so they're evenly distributed.

Add the chopped fresh chives, thyme, rosemary, sage, and shredded cheddar cheese to the flour mixture from Step 2. Stir gently to ensure the herbs and cheese are evenly mixed throughout the dough base.

Pour the buttermilk into the dry mixture with herbs and cheese. Stir until the dough comes together. Avoid over-mixing for a tender bread—just mix until no dry streaks remain. I like to use a wooden spoon as it makes blending gentle and easy.

Turn the dough out onto a lightly floured surface, using extra flour as needed to prevent sticking. Bring the dough together and knead very lightly just two or three times to form a smooth ball. Pat the dough into a 7-inch circle. Avoid over-kneading as this can make the bread tough.

Lightly flour a baking sheet and transfer the shaped dough onto it. Dust the top of the dough with a bit more flour. Using a sharp knife, score a cross about ½ inch deep into the top of the dough. This helps the bread bake evenly and gives it a beautiful rustic look.

Bake the bread in the preheated oven at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 30 to 35 minutes. The bread is done when it sounds hollow when tapped on the bottom. I like to tap the loaf gently—it's a fun way to check whether it's baked through!

Once done, remove the bread from the oven and immediately wrap it in a clean tea towel to cool. The steam helps soften the crust, making it even more delicious. Serve the cheddar and herb soda bread warm and enjoy.