A savory twist on a classic soda bread, this cheddar herb version brings together the sharpness of cheddar cheese with the brightness of fresh herbs like chives and thyme. It’s quick to prepare, requires no yeast, and bakes into a golden, crusty loaf with a tender crumb. I like serving it alongside soups, stews, or simply with a pat of butter.

Why You’ll Love This Recipe

I always reach for this recipe when I want fresh bread fast without needing to wait for dough to rise. It’s incredibly simple—just mix, shape, and bake. The flavor is rich thanks to the sharp cheddar, and the herbs bring a fresh, aromatic balance. It also has that rustic charm I love, with a crunchy exterior and warm, fluffy interior. It’s the perfect last-minute addition to a meal, especially when I want something comforting and homemade.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups all‑purpose flour
1 ½ tsp baking soda
1 tsp salt
2 tbsp chopped fresh chives
1 tbsp fresh thyme (or other fresh herbs)
1 ¾ cups buttermilk
1 cup cheddar cheese (shredded)
2 tsp lemon juice or vinegar (to curdle the milk, optional)

directions

I preheat the oven to 400 °F (≈ 200 °C) and line a baking sheet.
If I’m not using store-bought buttermilk, I mix 2 teaspoons of lemon juice or vinegar with the milk and let it sit for about 5 minutes to curdle.
In a large bowl, I whisk together the flour, baking soda, and salt.
I stir in the chopped herbs and about three-quarters of the shredded cheddar.
I pour in the buttermilk and gently stir until a shaggy dough forms—just enough to combine everything.
On a lightly floured surface, I knead the dough very gently until it comes together. I try not to overwork it.
I shape the dough into a round disc about 1½ to 2 inches thick and transfer it to the prepared baking sheet.
I sprinkle the rest of the cheddar over the top of the loaf.
With a sharp knife, I cut a deep “X” across the top to help it bake evenly.
I bake it for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
I let the loaf cool on a wire rack before slicing and serving.

Servings and timing

This recipe makes 1 loaf, which yields about 8 servings.
Prep time: 10 minutes
Bake time: 30–35 minutes
Total time: Around 40–45 minutes

Variations

I like switching up the herbs based on what I have—rosemary, dill, or parsley all work well. For a spicier version, I sometimes add a pinch of red pepper flakes or some finely chopped jalapeño. For a richer flavor, I’ve even tried mixing in caramelized onions. If I want a bit more texture, I sprinkle some seeds or oats on top before baking.

storage/reheating

This bread is best enjoyed the day it’s baked, while the crust is crisp and the inside is tender. If I have leftovers, I store them in an airtight container at room temperature for up to 2 days. For longer storage, I wrap slices tightly and freeze them. To reheat, I toast slices or warm them in the oven to bring back that fresh-baked texture.

FAQs

What if I don’t have buttermilk?

I often make a substitute by adding 2 teaspoons of lemon juice or vinegar to regular milk and letting it sit for 5 minutes. It works well in this recipe.

Can I use dried herbs instead of fresh?

Yes, though I prefer fresh herbs for their brightness. If I’m using dried, I reduce the amount by about half since dried herbs are more concentrated.

Why do I cut an “X” on top of the loaf?

The deep cross helps the bread bake evenly and gives it that classic soda bread look. It also prevents the center from staying undercooked.

How do I know when the bread is done?

I check that the top is golden and a toothpick or skewer inserted in the center comes out clean. The loaf should also sound hollow when tapped on the bottom.

Can I make this bread ahead of time?

It’s best fresh, but I sometimes bake it in the morning and warm it later in the oven before serving. Slices also toast up nicely the next day.

Conclusion

This cheddar herb soda bread is one of those recipes I keep coming back to—it’s fast, satisfying, and always a crowd-pleaser. Whether I’m serving it with a bowl of soup or just enjoying a slice with butter, it delivers that homemade comfort I crave. It’s a must-bake when I want something warm, cheesy, and savory straight from my oven.