Preheat oven to 425°F and 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 with a fork until well combined.

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

Make a well in your dry ingredients and pour the wet ingredients into the center.

Mix until the ingredients start to combine. Use your hands or a spatula to finish mixing and bring it into a ball.

If the dough seems too wet to form into a ball, sprinkle with a little extra flour and pull together.

Empty the dough onto the middle of the skillet lined with parchment paper and gently re-form it 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. Optionally, cover with foil if it starts to get too brown.

Remove the loaf from the skillet using the parchment paper and place it on a cooling rack.

Optionally, brush with melted butter immediately and let cool for at least 15 minutes before slicing.