Cheesy Sourdough Popovers

Whisk the milk, eggs, sourdough discard, and salt in a mixing bowl until frothy and no lumps of discard remain.
Add the flour and whisk just until the flour is hydrated. Set aside to rest for at least 30 minutes while you preheat the oven.*
3 Eggs, 240 g Whole Milk, 1 tsp Kosher Salt, 120 g Sourdough Discard, 120 g All-purpose flour
Preheat the oven to 425ºF (218ºC) and spray or grease a six-well popover pan.
Pour the sourdough popover batter into the wells, filling them ½ to ⅔ full. Grate the cheddar cheese if you haven't already, and evenly distribute and sprinkle the cheese on top of the batter.
Bake for 15 minutes, then reduce the oven temperature to 375ºF (191ºC) and bake for an additional 15-20 minutes until the tops of the popovers are crispy and dark golden brown. Don't open the oven door during this time.
If you're baking in a 12-cup muffin pan, distribute the batter evenly among the 12 cups and reduce the oven time by 5-10 minutes.
Remove the popovers from the oven and immediately cut a small slit into them with a paring knife to release steam and to help prevent collapsing.
Serve warm and fresh out of the oven.
100 g Cheddar Cheese