If you’re not from New England, you’ve probably never seen a popover. If that describes you, you’re in for a treat. In the Northeast, popovers are a popular breakfast food. These light pastries, made with eggs, milk, butter, and flour, are formed by adding water to the mixture before baking. Popovers are not produced with beef fat like those seen in the United Kingdom. The fat needed to manufacture the popover is derived from butter, and they are often served with butter on top. The popover is thought to have originated in England, but British colonists brought it to America. The term stems from the fact that when baked, they “pop over” or puff out. They’re cooked with eggs and milk, so they’re popular for breakfast in New England—but they’re also delicious for dinner.
Popovers are fantastic for breakfast or dinner, but they may also be served as a side dish with almost any meal. They have a crunchy exterior and a soft, tender interior that tastes like bread pudding. Popovers are best eaten warm from the oven, just out of their little cast-iron pans. So, let’s get this party started.
Gluten-Free Bisquick Popover
- 4 big eggs
- 1 cup Bisquick mix (Gluten-free)
- 3 tbsp butter
- 1¼ cups milk
- ¾ tsp salt
- Place the eggs in a bowl and cover with hot water from your faucet to warm them. Allow them to sit for 10 minutes.
- Preheat the oven to 450 F. Grease a muffin pan or popover pan with cooking oil using a cooking brush, or use cooking spray.
- To make the batter, combine the eggs and milk in a large measuring cup or medium mixing bowl. Whisk until everything is completely combined. Whisk in the Bisquick mix and salt until just combined. Whisk in the butter lightly.
- Pour the batter into the prepared muffin cups, filling them about three-quarters full.
- Bake the popovers for 15 minutes, then reduce the oven heat to 350°F and bake them for an additional 10-15 minutes, until the popovers are deep brown.
- Serve immediately with butter, and enjoy your breakfast!
Blue Cheese Popovers
- 5 big eggs
- 1 tiny amount of cayenne pepper
- ¼ cup vegetable oil
- 1 tbsp soft unsalted butter
- ½ cup crumbled blue cheese
- 1 tsp kosher salt
- 2 cups whole milk
- 2 cups Bisquick mix
- nonstick vegetable spray or oil
- Whisk together the eggs, salt, cayenne pepper, milk, oil, and Bisquick mix in a large measuring cup or mixing bowl until smooth.
- Wrap the bowl in plastic wrap and set it aside for 1 hour in a cool place, such as the refrigerator.
- Grease 14 nonstick muffin cups using butter and then mist them with cooking spray.
- Whisk together the batter for a few seconds, then fill each prepared muffin cup four-fifths full. Sprinkle half of the blue cheese evenly over each muffin.
- To make popovers, preheat the oven to 450 degrees F (230 degrees C). Place muffin pans in a cold oven with a drip pan set underneath. Set the temperature to 450 degrees F (230 degrees C).
- Bake them until popovers are well browned and fully puffed, about 30 to 35 minutes.
- Finally, get them out of the oven and serve straight away.
Spring Herb Popovers
- ¼ cup Butter with olive oil and sea salt
- 1½ cup milk
- 1 tbsp chopped fresh chives
- ½ tsp salt
- 1½ cup Bisquick mix
- 1 tbsp finely chopped fresh dill weed
- ¼ tbsp butter with canola oil
- Place a 12-cup popover pan in the oven and let it heat up to 425 degrees. Once it's heated up, brush one tablespoon of melted butter over each cup, and then return it to the oven for 5 minutes.
- Add the last tablespoon of butter, Bisquick Mix, and milk to a bowl. Beat with an electric mixer until smooth. Crack in two eggs and beat until smooth. Stir in chives, dill, and salt. Pour into preheated popover cups about half full—Bake for 25 minutes at 350 degrees. Do not open the oven door during baking as the popovers won't bake properly.
- When the popovers are baked, remove them from the oven.Poke a sharp knife through each popover to release steam. Serve it warm you can apply butter over them if you want to.
- Serve immediately and make your loved ones delighted.