• Preheat oven to 400F and line a baking sheet with parchment paper.
• In a large bowl whisk together the flour, baking soda, and salt.
• Cut in the cold cubes of butter with a pastry cutter or with your hands, until the mixture resembles coarse sand and there are no more large clumps of butter. Note: you can do this by pulsing in a food processor if you like but transfer to a bowl for the next steps.
• Add the cheddar cheese and toss to combine.
• Make a well in the center of the flour and add the buttermilk. Starting from the outside of the bowl stir the flour into the center, until everything is moistened. If your dough is dry, drizzle in more buttermilk. If it is too wet, add a bit more flour. You want a rough dough that comes together in a craggy lump, not too wet, but without lots of dry flour either.
• Turn the dough onto a floured surface and bring together with your hands. Pat into a flattened round, about 2 inches thick. Note: the less you work the bread the better.
• Transfer to your lined baking sheet. Slice a deep "X" into the top of the dough.** I slice almost completely down to the pan.
• Bake in your preheated oven for about 40 minutes, or until golden brown.***
• Let your bread cool on a rack for 10-15 minutes before enjoying.

to make sage butter (optional)

• In a small food processor (or in a bowl with wooden spoon) process together the softened butter with the chopped sage leaves. Start with about 6 leaves and add more to your taste. I like to process long eough for the butter to take on a pale green color ~ it will have small specks of sage. This ensures that the flavor has been fully extracted from the herbs. Serve the butter right away or chill until needed. Use within a week.