Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried dill
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1 cup buttermilk
- 1 cup shredded cheddar cheese, divided
- 1/4 cup melted butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried parsley
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking powder, salt, garlic powder, parsley, and dill.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in buttermilk and 3/4 cup of the shredded cheddar cheese until just combined. Do not overmix.
- Transfer dough to the prepared loaf pan and spread evenly. Sprinkle the remaining 1/4 cup shredded cheddar cheese over the top.
- Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- While the loaf is baking, prepare the garlic butter topping by whisking together melted butter, garlic powder, and parsley in a small bowl.
- Once the loaf is out of the oven, brush the top with the garlic butter mixture. Let cool slightly before slicing and serving.
Notes
For best results, use cold butter and buttermilk. Store leftovers in an airtight container at room temperature for up to 2 days. To reheat, wrap the loaf in foil and bake at 350°F (175°C) for 10-15 minutes. You can substitute the cheddar cheese with Monterey Jack or Colby Jack cheese for a different flavor. For a spicier kick, add a pinch of red pepper flakes to the garlic butter topping.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg