Instructions:

Preheat oven to 450°F.  Grease 6 deep custard cups. (The deeper the better, as a shallow cup will not pop well.  A 6 ounce Pyrex custard cup is the best.)  In large mixing bowl sift together the flour, Buttermilk Blend and salt.  In small mixing bowl beat eggs with a hand beater until fluffy.  Add water and eggs to the flour mixture.  Beat just until smooth.  Do not overbeat.  Pour batter into prepared cups, filling only about 1/3 full.  Bake 20 minutes at 450°F, then reduce heat to 350°F and bake an additional 20 minutes.  Remove at once from cups.  Serve hot and with butter.