A super moist quick bread that is so simple to make, crunchy with a moist interior that is packed with cheddar herb flavour. Ideal for serving warm out of the oven with a cozy bowl of soup or stew. This makes 2 loaves but you can cut it in half to just make 1 loaf.
Line a large baking sheet with parchment paper and preheat the oven to 375F.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the butter and, using your hands or a pastry blender, break the butter into pea-sized pieces. Stir in the cheese and chives.
Whisk together the buttermilk and eggs and add it to the flour mixture. Toss together using a fork until just combined (don't overwork the dough). It will look rough.
Empty the dough onto a floured surface, divide the dough into two equal sized balls and, using your hands, pat them together to form two round loaves.
Place the loaves on the prepared baking sheet, leaving a couple inches in between them, and bake until golden brown and hollow sounding when tapped on the bottom, about 40 minutes. Best served warm.
*substitute 1/4 cup chopped fresh thyme leaves for the chives if desired
**to substitute the buttermilk, stir 2 tablespoons of white vinegar into the equal volume of milk or almond milk and let it sit for 10 minutes before using.