First I did Buttermilk biscuits. They’re just flour, butter, buttermilk and goats milk.

Here’s the dough:

Yes, it’s a somewhat sticky dough so flour is a must.

But this is that dough, cut up and baked:

Those brown spots are the bits of goats milk that splattered. And why I use parchment paper.

And then I got an email from the New York Times to a recipe on their Cooking page for a Gruyere cheese puff.

Now you know I’ve sung the glory of Gruyere. I say it’s what Swiss cheese wishes it could be.

The recipe reminds me of the one for Dutch Baby, or even popovers. It uses eggs, milk, flour, salt, pepper and 3/4 cup shredded Gruyere cheese. It’s awesome.

Did that one in the cast iron pan. Buttered the pan up and it didn’t even stick – just wiped the pan out with paper towels. That’s why I love cast iron.