Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Whisk together until fully incorporated. Fold in chopped fresh chives, thyme, rosemary, sage, and shredded cheddar cheese.

Pour in the buttermilk while stirring, mixing until just combined without overmixing.

Lightly flour your work surface and turn out the dough. Knead gently a few times to form a smooth ball. Flatten into a 7-inch circle.

Transfer to a floured baking sheet and score a deep cross pattern on the top, about ½ inch deep.

Bake for 15 minutes at 425°F (220°C), then reduce to 375°F (190°C) and bake for an additional 30 to 35 minutes until golden brown and hollow when tapped.

Wrap the baked bread in a clean tea towel and let it cool for about 10-15 minutes before slicing.