Preheat oven to 425°F. Line a cast iron skillet with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and pepper.

Mix in the parsley, chives, dill, and cheese until well combined.

In a separate bowl, whisk together the buttermilk, egg, and cooled melted butter.

Make a well in the dry ingredients and pour the wet ingredients into the center. Use a fork to mix until combined. Then use your hands to form the dough into a ball.

If the dough is too wet, sprinkle a little extra flour and mix together.

Place the dough in the middle of the skillet lined with parchment paper and gently shape into a ball.

Make an ‘X’ in the top of the dough with a serrated knife.

Bake at 425°F for 28-33 minutes, or until golden brown and cooked through. If it browns too quickly, cover with foil.

Remove from the skillet using the parchment paper and place on a cooling rack. Let cool for at least 15 minutes before slicing.