[Ellendra]

Also, Popovers are a yummy treat, though you need a Popover Pan. HALF the carbs of the Biscuits!

You can make them in any baking pan. I've been making them in a cast-iron skillet in the oven. It works well.

[Diana in Wisconsin]

Good to know. I found one for cheap at St. Vinnie’s, which is the only reason I own one. :)

[ProtectOurFreedom]

“I’ve been making them [popovers] in a cast-iron skillet in the oven.”

I maintain five different sourdough starters with different flours. Three are kept in the fridge and fed about once a month. Two are on the counter and fed typically once a day. They are very healthy.

So I get a lot of sourdough “starter discard” — typical 2 ounces per day per starter. It piles up quickly.

I made English Muffins in my cast iron skillet a couple weeks ago using the discard. They were wonderful. It’s interesting you don’t bake them, you fry them in cornmeal.

Cast iron skillets are wonderful. I’ve got a couple that were made over 100 years ago and still as flat as the day they were cast. I bought them at a Missouri farm absolute auction in 1972, so I’ve owned them for half their lives. When I got them, they were really cruddy with years of gunk. But they cleaned up perfectly and now I keep them well seasoned with leaf lard. Yes, “leaf” lard — a type of lard made from the soft, visceral fat of the pig. It’s perfect for seasoning cast iron.