cheddar chive popovers with honey butter
Dinner rolls done easy with just a few ingredients and a whole lot of pop.
Ingredients
- 4 tbsp + 6 tsp butter, softened
- 3 eggs, at room temperature
- 1 1/2 cups whole milk, at room temperature
- 1 1/2 cups all purpose flour
- 1/2 tsp kosher salt
- 3/4 cup shredded sharp cheddar cheese
- 2 tbsp fresh chives, chopped
- 2 tbsp honey
- flaky sea salt, to taste
Instructions
- Preheat oven to 450 degrees.
- Place 1 tsp of butter into each popover tin. Set the pan in the oven for 5 minutes. Remove, then swirl or brush the butter up the sides of the tins.
- In a large bowl, vigorously whisk the eggs and milk until very bubbly and frothy, about 1 minute. Add the flour, salt, cheddar cheese, and chives. Whisk to combine. Some lumps are okay.
- Divide the batter into each popover tin, filling only 3/4 of the way to the top. Bake for 20 minutes. DO NOT OPEN THE OVEN DOOR DURING THIS TIME. NO. DO NOT.
- With the oven door still closed, lower the temperature to 350 and bake an additional 10-15 minutes until golden brown.
- To make the honey butter, stir the remaining 4 tablespoons of butter with the honey and a pinch of flaky salt. Serve the popovers warm with plenty of the honey butter. Slather that shit on. Oh yeah.
Notes
*Popover pan: This is the popover pan I use. If you don't have one or don't want to buy one, you can use a 12-cup muffin with to make mini popovers.