2tablespoonschopped rosemary,plus more for garnish, optional
2cupsshredded cheddar cheese,plus more for garnish, optional
Preheat oven to 425 degrees. Prepare a baking sheet by lining it with a silicone baking mat or parchment paper. Set aside.
Add the flour, baking soda, salt, and black pepper to a mixing bowl. With a whisk, blend the ingredients together.
Next, add the rosemary and gently whisk into the flour mixture.
Add the shredded cheese and toss into the flour and rosemary with your hand. Loosely separate the cheese with your fingers until well dispersed through the flour mixture. Make sure the shredded cheese is well coated with the flour.
Lastly, pour in the buttermilk and stir into the flour mixture with a spoon. Once the buttermilk has been absorbed, remove the spoon and knead the dough in the bowl with your hands until all of the flour, rosemary, and cheese is incorporated.
Divide the dough into seven equal portions. Just eyeball it - don't cut or weigh the dough. You don't want to handle the dough too much.
Roughly form into balls and place on the baking sheet, at least 3 inches apart. Sprinkle some more cheese over top of each dough ball and chopped rosemary if desired.
Bake for 25 minutes. Remove from oven and leave on the baking sheet for 5 minutes. Serve immediately.