Preheat the oven to 425°F (220°C) 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 the dry ingredients and pour the wet ingredients into the center. Use a fork to mix until the ingredients start to combine, then use your hands or a spatula to finish mixing into a dough.

If the dough is too wet, sprinkle with a little extra flour and bring together into a ball.

Place the dough in the middle of the skillet and gently reform into a ball, making sure not to push it out to the sides.

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

Bake at 425°F (220°C) for 28-33 minutes, or until golden brown and cooked through.

If the top gets too brown, cover with foil for the remainder of the baking time.

Remove the bread from the skillet using the parchment paper and place it on a cooling rack. Optionally brush with melted butter immediately.

Let the bread cool for at least 15 minutes before slicing and serving.