1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease a cast-iron skillet.

2. Whisk flour, baking soda, salt, sugar, and garlic powder in a large bowl until evenly combined.

3. Work in the diced cold butter with fingertips or a pastry cutter until the mixture looks sandy with small bits.

4. Stir in chopped herbs and freshly shredded cheddar, tossing to coat with flour.

5. Whisk the egg with 1¾ cups cold buttermilk. Pour most of it into the dry mix.

6. Gently stir with a spoon or hand until a soft, shaggy dough forms; add a splash more buttermilk only if dry spots remain.

7. Turn dough onto a lightly floured surface and shape into a round loaf about 2 inches thick (do not overwork).

8. Transfer to the prepared sheet; score a deep cross on top (about ½ inch). Sprinkle flaky salt if desired.

9. Bake 35–45 minutes until deep golden; the bottom should sound hollow when tapped and a skewer comes out clean (melted cheese bits are fine).

10. Cool on a wire rack 10–15 minutes before slicing. Serve warm with butter.