Preparation

• Preheat the oven to 425˚F. Line a sheet pan with parchment paper and sprinkle it lightly with flour.
• In a medium-large bowl, whisk together the flour, baking soda, baking powder, and salt. Stir to combine. Add the herbs, cheese, and pinenuts. Stir again and run through the dough with your fingers to break apart any diced cheese that has stuck together.
• Combine the egg and the buttermilk in a small bowl or cup and stir until well combined.
• Make a well in the center of the flour mixture and add the buttermilk and egg. Stir just until all of the flour is incorporated.
• Turn the dough out onto a floured work surface. Turn the dough several times to coat with flour, then form into a round loaf. If sticky, add a little extra flour.
• Transfer the loaf to the prepared sheet pan. Use a sharp serrated knife to cut an X on top of the loaf.
• Bake for 20 minutes. Cover with foil if getting too brown and bake for another 8–10 minutes until golden brown.
• Brush the loaf with melted butter and allow it to cool for 20 minutes before slicing. Slice thick and serve with butter.