{ biscuitwallah }

biscuits and other heavenly pursuits




hey guys!!

ok so I’ve been kind of gone for like maybe a month haha um well I know this isn’t much of an explanation but basically my school decided to come up with the stupidest midterm schedule they could’ve possibly conceived and it stunk a lot and kind of took up a few weeks of my life but the good news is that I have emerged out the other side fully intact and to celebrate I made some popovers!!

I’ve honestly only ever eaten popovers like maybe twice in my life before both of which were like 10 years ago so frankly I have no idea why I decided to make these today. All I know is that I was desperately flipping through old Martha Stewart magazines looking for baking inspiration when I may or may not have flipped past a recipe for popovers-

of course my first impulse was to ask “will this require a lot of physical effort” to which my mom replied “no” so I decided then and there that I would whip up some stellar popovers for the blog in 20 minutes (my FIRST MISTAKE)

butterI decided to use a recipe from Cooks Illustrated because I figured I couldn’t mess that up?? I guess it did work in the end but here’s the thing: it did NOT take 20 minutes (more like it took a whole day haha)

anyways… it started with 3 tablespoons of melted butter!

eggsthen you need 3 eggs which you should whisk until light and foamy (forgot to take a picture lol sry)

milk poured into eggsthen! take the milk and heat it to EXACTLY 110 degrees (I honestly have no idea why, I was just following the recipe here)– then pour it slowly into the egg/butter mixture! (be careful because you don’t want the heat of the milk to cook the eggs which would be a travesty)

egg milk butter mixtureyes travesty successfully avoided

flour mixtureassemble a mixture of flour and salt and sugar (I think??)

wet mixture poured into drypour the egg/butter/milk mixture into the flour mixture!

mixing wet and dryha haHHAHahah so at this point it got super extremely lumpy and I was kind of having a crisis because I was sure I’d messed something up and the recipe said to “whisk until no lumps remain” meanwhile it looked to me like it was entirely composed of lumps??

but then I kept mixing it and it ended up looking like this so I guess that’s another travesty that I avoided heck yes

mixedwoooooo !!

muffin tinsmake sure you grease and flour the muffin tins (or popover pan if you have one)!

filled muffin tinsfill it up– it’s ok if it fills up almost all the way… you want them to puff over the top!!

popovers in ovenAHHHH i was like super paranoid that they wouldn’t rise but THEY DID yesyesyes





popover w butter

cut them open and eat with butter (strawberry butter is best!! except we didn’t have any haha)


also make sure you have a cute baby to share with… this is mandatory the recipe will not work otherwise !!!


Popovers (adapted from Cooks Illustrated)

makes 6 in popover pan (makes 12 in muffin tin)


  • 3 large eggs
  • 2 cups low-fat milk, heated to 110 degrees
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 2 cups bread flour
  • 1 teaspoon salt
  • 1 teaspoon sugar


  1.  Adjust oven rack to lower-middle position and heat oven to 450 degrees. Grease 6-cup popover pan with vegetable shortening, then dust lightly with flour. Whisk eggs in medium bowl until light and foamy. Slowly whisk in milk and melted butter until incorporated.
  2. Combine flour, salt, and sugar in large bowl. Whisk three-quarters of milk mixture into flour mixture until no lumps remain, then whisk in remaining milk mixture. Transfer batter to large measuring cup, cover with plastic, and let rest at room temperature for 1 hour. (Alternatively, batter can be refrigerated for 1 day. Bring to room temperature before proceeding with recipe.)
  3. Whisk batter to recombine, then pour into prepared popover pan (batter will not quite reach top of cups). Bake until just beginning to brown, about 20 minutes. Without opening oven door, decrease oven temperature to 300 degrees and continue to bake until popovers are golden brown all over, 35 to 40 minutes longer. Poke small hole in top of each popover with skewer and continue to bake until deep golden brown, about 10 minutes longer. Transfer popover pan to wire rack. Poke again with skewer and let cool for 2 minutes. Turn popovers out onto wire rack. Serve.

    TO MAKE AHEAD: Once popovers have cooled completely, they can be stored at room temperature in zipper-lock bag for 2 days. To serve, adjust oven rack to middle position and heat oven to 400 degrees. Heat popovers on rimmed baking sheet until crisp and heated through, 5 to 8 minutes.



Author: nyckid

funnel cake is my one true love

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