Line two large baking sheets with parchment. Preheat oven to 200° C / 390° F.

In a large mixing bowl, combine flour, 140 grams oats, cream of tartar, baking soda, salt, and pepper.

Cube the butter and add it to the bowl, using your hands to rub it into the flour mixture.

Add the buttermilk and use a bench scraper to work it into the flour until a soft dough forms.

Divide the dough into three equal portions, and place each portion in a separate bowl.**

Gently knead the inclusions (see above) into each portion. You now have three kinds of soda bread dough.

Divide each kind of dough in half. Roll each half in a ball and roll in oats until completely coated. You’ll have two miniature loaves of each kind of soda bread, or six mini loaves total.

Transfer each ball to prepared baking sheets (3 loaves per sheet) and use a serrated knife, scissors, or a bread lame to slice an “X” shape into the top of each ball of dough.

Bake at 200° C / 390° F for 30-35 minutes, rotating trays halfway through. Bake until loaves are lightly golden brown and cheese is bubbly.

Transfer loaves to a wire rack and allow to cool prior to serving.

These mini soda bread loaves are best enjoyed on the day they are made. They also freeze well!