Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment and dust a work surface lightly with flour.
Whisk flour, baking soda, and salt together in a large bowl. Add green onion tops, rosemary, and thyme, and toss to combine; stir in Cheddar cheese.
Pour in buttermilk and stir just until no dry flour remains. Dump dough onto the floured work surface and scrape the bowl out completely—dough will be sticky. Flour hands liberally, and knead the dough just until it comes together to form a smooth ball.
Place dough ball onto the prepared baking sheet. Pat dough out until it forms roughly a 7- to 8-inch round loaf. Using a sharp knife or lame, score a cross onto the surface of the dough.
Bake in the preheated oven for 15 minutes. Remove from the oven; reduce the temperature to 375 degrees F (190 degrees C).
Bake another 20 minutes. Check the bottom of the bread. If it is still pale and uncooked, flip bread over so the bottom is now on top, and bake for 10 more minutes. Bread should be golden brown and hollow sounding when tapped.
