Preheat oven to 425º. Spray a 9 X 5 inch loaf pan with nonstick cooking spray and set aside.
In a food processor, pulse the flour with the baking powder, soda, salt and pepper. Add cubed butter and pulse until butter is the size of peas. Add buttermilk and pulse just until dough forms. Turn out onto a well floured surface and knead it gently a couple of times, just until it comes together.
Roll the dough into a long thin rectangle, 8 X 18 inches. Brush the top with one tablespoon of melted butter. Add cheese or topping of your choice and press into the dough.
Cut the dough in half lengthwise and then make 6 slices so that you have 12 equal strips. Stack each strip on top of the other with the cheese facing up.
Gently place in the loaf pan, there will be space at both ends. Separate the pieces a little and brush with one tablespoon of butter. (If needed, you can refrigerate at this point and let it warm up slightly before baking)
Bake for 30 minutes, until it has risen and is golden brown. Let cool slightly before removing from the pan.
Barbara's Notes + Tips
You can make buttermilk by adding 1 tablespoon lemon juice or vinegar to a measuring cup and filling it to the 1 cup line with milk. Let it sit for 5 minutes.