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.