Ingredients
- 2-3/4 cups AP flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup fresh parsley
- 1/2 Tbsp dried chives
- 1/2 tsp dried dill
- 6 oz shredded white sharp cheddar cheese
- 1 cup buttermilk
- 1 egg
- 1/4 cup melted butter (or margarine) – slightly cooled
Instructions
- Preheat oven to 425. Line a cast iron skillet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and pepper.
- Mix in the parsley, chives, dill and cheese with a fork until it’s well combined and nothing is clumped together.
- In a separate bowl whisk together the buttermilk, egg and cooled 1/4 cup melted butter.
- Make a well in your dry ingredients and pour the wet ingredients in the center.
- Use your fork to mix until the ingredients start to combine, (dough will be shaggy). Then use your hands or a spatula to finish mixing and bring it together in to a ball. (If your dough seems too wet to form in to a ball, just sprinkle with a little extra flour and pull together.)
- Empty the dough on to the middle of the skillet lined with parchment paper and gently re-form in to a ball – don’t push out to the sides – it will rise and spread in the oven.
- Make an “X” in the top of the dough with a serrated knife.
- .Bake at 425 for 28-33 minutes, or until it’s golden brown and cooked through. (If it starts to get too brown, just place a piece of foil over the top for the rest of the cooking time, but I love a crusty loaf.)
- Remove the loaf from the cast iron skillet using the parchment paper and place it on a cooling rack. (Optional: Immediately brush with a little melted butter.) Let cool for at least 15 minutes before slicing and serving.
- Serve with butter!