Remove the popovers from the pan, place them in a basket lined with a clean napkin, and serve immediately. Those are fighting words when tossed in my direction and have the opposite effect of discouraging me. I say, Hang on to your apron and press forward, regardless, if you have ideas for improving a recipe or want to concoct something unusual. Where there's a will, there's a way, provided you keep in mind that you are engaged in a balancing act. The reduction of soup stock by evaporation and melting a solid dollop of butter in a skillet are both basic chemical reactions.
Biscuits are a case in point.
Biscuit dough can only withstand so much tweaking because of the almighty forces governing food chemistry. They were an instant hit with my dinner guests, who appreciated the convenience of having a decent quantity of biscuits all in one go. Furthermore, I discovered that by making large biscuits, I did not work the dough very much, and my big biscuits were light and tender. When you are committed to getting at least a dozen biscuits out of a recipe, you often have to recycle the scraps of dough from the cutting operation, gathering them together and rolling them out several times, exciting the gluten in the flour. The goal is to distribute the particles of fat evenly throughout the flour, stick it together with liquid, and roll out the dough with a minimum of kneading to keep that gluten under control.