Line a baking sheet with parchment paper, sprinkle a small amount of flour onto the sheet where you will be placing the bread.
Cook the bacon over medium heat in a sauté pan until crispy on both sides, about 2 minutes per side. Cool, chop and reserve the bacon.
In a large bowl, sift together the flour, baking soda, salt, black pepper, and sugar, whisk together until combined.
Add to the dry mixture the cheddar, bacon and green onions, mix.
Add the buttermilk to the flour mixture, mixing until combined.
Knead for 1-2 minutes, until the dough is hydrated and holds together.
Form dough into a round loaf and transfer to the floured parchment paper-lined baking sheet.
Cut a cross into the top of the dough, about ½ inch deep and 2-inches long.
Bake for 22 to 25 minutes, or until the soda bread is lightly browned and sounds hollow when tapped on the bottom of the loaf. If you have an instant-read thermometer, test the center of the bread for doneness, it's ready between 190-200°F.