1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together self-rising flour, baking soda, and salt.

3. Add cold diced butter and use fingertips or a pastry cutter to work into the flour until mixture resembles coarse breadcrumbs.

4. Stir in grated cheddar and chopped herbs until evenly distributed.

5. Make a well in the center and pour in most of the buttermilk, mixing gently with a wooden spoon until the dough just comes together. Add more buttermilk if too dry.

6. Turn dough onto a lightly floured surface and shape into a round about 7 inches in diameter and 2 inches thick.

7. Place the loaf on the prepared baking sheet, dust with flour, and use a sharp knife to cut a deep cross on top.

8. Bake for 35–40 minutes until the crust is deep golden and sounds hollow when tapped.

9. Transfer to a cooling rack and let rest for at least 30 minutes before slicing.

10. Serve warm with butter, alongside soup or stew, or enjoy plain. Store loosely wrapped in a tea towel for up to two days or freeze for up to three months.