Side Dish: United States – Buttermilk Cheddar Popovers (Thyme-Scented Buttermilk Cheddar Popovers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 35 min

Additional 10 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 large eggs, at room temperature
1 cup (240 ml) buttermilk, at room temperature
1 cup (120 g) all-purpose flour
1 / 2 tsp (2.5 ml) kosher salt
1 / 4 tsp (1.25 ml) freshly ground black pepper
1 / 4 tsp (1.25 ml) cayenne pepper (optional)
1 tsp (5 ml) chopped fresh thyme leaves
3 tbsp (45 ml) unsalted butter, melted, plus more for greasing the pan
3 oz (85 g) sharp cheddar cheese, finely grated

Show original ingredient measurements

3 large eggs, at room temperature
1 cup (240 ml) buttermilk, at room temperature
1 cup (120 g) all-purpose flour
1 / 2 tsp kosher salt
1 / 4 tsp freshly ground black pepper
1 / 4 tsp cayenne pepper (optional)
1 tsp chopped fresh thyme leaves
3 tbsp (45 ml) unsalted butter, melted, plus more for greasing the pan
3 oz / 85 g sharp cheddar cheese, finely grated

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Place a 6-cup (1.44 L) popover pan (or 12-cup (2.88 L) muffin tin) on the middle rack and preheat the oven to 450°F (230°C).
In a bowl, whisk the eggs until foamy. Whisk in the buttermilk and 3 tablespoons (45 ml) melted butter until combined.
In a separate bowl, whisk together the flour, salt, pepper, cayenne (if using), and thyme. Add to the wet mixture and whisk just until smooth. Let the batter rest 10 minutes while the pan finishes heating.
Carefully remove the hot pan and generously grease the cups with butter. Sprinkle a small pinch of cheddar into the bottom of each cup.
Fill each cup 1/2 to 2/3 full with batter, then divide the remaining cheddar over the tops.
Bake for 20 minutes without opening the oven. Reduce the heat to 350°F (175°C) and continue baking 15–18 minutes, until deeply golden and well puffed.
Remove from the oven and immediately pierce each popover with a small knife to vent steam. Serve hot alongside the pot roast to catch the gravy.

Place a 6-cup popover pan (or 12-cup muffin tin) on the middle rack and preheat the oven to 450°F (230°C).
In a bowl, whisk the eggs until foamy. Whisk in the buttermilk and 3 tablespoons melted butter until combined.
In a separate bowl, whisk together the flour, salt, pepper, cayenne (if using), and thyme. Add to the wet mixture and whisk just until smooth. Let the batter rest 10 minutes while the pan finishes heating.
Carefully remove the hot pan and generously grease the cups with butter. Sprinkle a small pinch of cheddar into the bottom of each cup.
Fill each cup 1/2 to 2/3 full with batter, then divide the remaining cheddar over the tops.
Bake for 20 minutes without opening the oven. Reduce the heat to 350°F (175°C) and continue baking 15–18 minutes, until deeply golden and well puffed.
Remove from the oven and immediately pierce each popover with a small knife to vent steam. Serve hot alongside the pot roast to catch the gravy.