Sure, it can be made either with yeast or bicarbonate of soda, the soda version is a bit trickier as time is limited.
500g bread flour
7g dried yeast or 15g fresh
200g cold mashed potato
200 grated strong cheddar
50g butter- salted goat
pinch of salt
350ml tepid milk
mix the flour salt and rub in the butter like a normal loaf, mix the mash and cheddar together then add to the flour. mix well until breadcrumb texture. take a little of the warm milk and add the yeast to activate. make a well in the mixture and add yeast mix then add the rest of the milk and bring together to form dough. if too sticky and flour as you kneed. the kneading is the important part kneed for a good 15 mins until the potato and cheese has completely broken down into the dough, all evidence will have gone and it should look like a standard bread dough. prove till doubled in size then knock out the air with a quick knead, shape into a long sausage the cut into wedge shaped rolls. should do 16-20 depending on size. Prove again then bake for 20-25 mins @ 180c of until nice and brown.
as above except
tsp bicarb instead of yeast
make the flour mix 50/50 standard/strong
buttermilk instead of normal milk and not warmed
Make mixture as before until stage where potato and cheese are mixed in and it resembles breadcrumbs, this time it really needs to be well mixed and as fine as you can get it, don’t forget to add the bicarb to the flour at the start.
make a well and add the buttermilk. from this point on you have limited time as the buttermilk will start the reaction with the bicarb and rising will begin, so make sure baking tray and oven are all ready to go before you start making the dough.
bring the flour mix and buttermilk together to form a dough, turnout onto a sr floured surface and give a quick knead, be quick. Shape as before and put straight into oven, same temp for about the same time.