This savory soda bread has a light texture reminiscent of yeast bread,but is made in fraction of the time.Buttermilk is used here for its tang as well as its acidity(which activates the leavening power of the baking soda).If you dont' want to buy a whole carton of buttermilk,you can substitute soured milk.Add 1 1/2 teaspoons of vinegar or lemon juice to 1/2 cup of milk and let it stand for five minutes
Preheat the oven to 375 degrees.Lightly grease a baking sheet.
Coarsely chop the scallions
In a food processor.combine the flour,baking powder,baking soda and pepper.
Add the butter and process for 5 to 10 seconds,or until the mixture is crumbly and resembles coarse cornmeal
Add the scallions and chedder and pulse briefly just to combine.
Add the buttermilk and pulse briefly,just until the dough forms a cohesive mass.
Turn the dough out onto a lightly floured surface and knead for about 30 seconds
Form the dough into a round,domed loaf about 5 inches in diameter.Place the loaf on the prepared baking sheet and bake for 45-500 minutes ,or until top is golden brown and the loaf sounds hollow when rapped on the bottom