1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. Prepare the Wet Ingredients:

• In a large mixing bowl, whisk together the cold buttermilk and eggs until smooth. Set aside.

3. Combine the Dry Ingredients:

• In another bowl, whisk together the flour, baking powder, baking soda, garlic powder, sugar, salt, and black pepper.

4. Add the Butter:

• Using a pastry cutter or your hands, cut the cold, cubed butter into the dry mixture until it resembles coarse crumbs.

5. Mix in the Cheese and Tomatoes:

• Fold in the shredded asiago cheese, chopped sun-dried tomatoes, and fresh basil or parsley. Make sure they are evenly distributed.

6. Combine Wet and Dry Mixtures:

• Gradually pour the wet ingredients into the dry mixture. Stir gently until just combined. Avoid overmixing to keep the bread light and tender.

7. Transfer to Loaf Pan:

• Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

8. Bake the Bread:

• Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent it with aluminum foil during the last 10 minutes of baking.

9. Cool and Serve:

• Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.