Biscuits and Gravy in the form of a Waffle? What the what?
You will never eat Biscuits and Gravy the same again. I promise.
I think I mentioned in a earlier post when I was younger, I thought Biscuits and Gravy was a dish for old people. My grandfather use to eat it all the time and when I worked at McDonald’s the only type of customer that would order the dish would be relatively senior citizens. It never looked good, it didn’t look like it would taste good so I kind of wrote it off like a bad dish that only a select few in this world would appreciate. All of this changed when I met my husband. You see, my husband has a serious old soul. Like seriously. He wakes up (on his days off) around 5:30-6:00am, go down stairs, get the kettle started, turn to the news channel or Sports Center, and read…something. By the time I wake up, which is usually between 8:00 am – 9:00 am, he has already had about 3 12 oz. cups of coffee. I insist on sleeping until I am tired of sleeping. Even when I wake up, I still just lay in the bed sometimes. Anyway, I don’t remember the exact situation but I remember us talking about breakfast one day and he mentioned that he would like some Biscuits and Gravy. I proceeded to tell him how gross I thought Biscuits and Gravy were. He then said I just never had it good. Needless to say, I found a basic recipe one day and made it for him for breakfast, tried it, and absolutely loved it!
WHY IN THE HELL HAVE I BEEN TRIPPIN ON BISCUITS AND GRAVY ALL THIS TIME?!!!
Delicious gravy on top of a moist and buttery biscuit is the business! It isn’t a breakfast dish that I can eat often due to the heaviness of the dish, but it is definitely something that I have fallen in love with. I have fallen even more in love with Biscuits and Gravy with this recipe. Now, I am not really a huge believer in savory type waffle dishes. It does something to my mind. I am always wanting to reach for the syrup. In some respects, I know that isn’t a bad thing, but I am not sure how syrup would taste over Biscuits and Gravy in this case. With the success of this dish, I am now interested in trying Cornbread Waffles and Chili. Have you tried that? I bet its pretty good. Anyway, I can’t take all the credit or any credit for this recipe. This recipe has the lovely Carla Hall written all over it. I was watching The Chew a couple of weeks ago and as I was watching Carla put this recipe together I said to myself, “I have to try that”. The best and most surprising part of this dish is the biscuit! So you put together buttermilk biscuit dough but instead of baking it in the oven, you cook the biscuit in the waffle maker! Can we say genius?! So how do they come out? Let me tell you. They come out super flaky, moist, and have a slight crunch on the outside. Now the one thing I did that Carla Hall didn’t do was I added about 2/3 cups of Smoked Gouda Cheese to the biscuit batter for more amazing-ness. You can totally leave this out of the recipe but it will enhance the flavor of your dish. You can totally make this dish for your family or a brunch party. What I would do, is make the waffles ahead of time and allow people to serve themselves. Whatever you do, trust me when I say you will enjoy these Waffle Biscuits and Gravy and will come back to tell me all about it. Don’t thank me, thank Carla Hall!
- 2 ½ c. flour
- 1 tbsp. baking powder
- 1 tsp. sugar
- 1 tsp. salt
- ½ tsp. baking soda
- 2 tbsp. vegetable shortening
- 1 stick butter, cold and cut into cubes
- 2 tbsp. rosemary
- 1 tbsp. thyme
- 1 tbsp. chives
- 1 ½ c. buttermilk
- non-stick cooking spray
- ⅔ c. Smoked Gouda, shredded
- 1 tbsp.
- 1 lb. breakfast sausage
- ¼ c. flour
- 2 c. whole milk
- 1 tsp. chives, chopped
- salt and pepper, to taste
- In a large bowl, add the flour, baking powder, sugar, salt, and baking soda. Whisk the dry ingredients together Add the shortening and cold butter and mix with pastry cutter or fork until small pea-sized pieces’ form. Add the rosemary, thyme, and chives; add the Gouda Cheese and buttermilk. Mix together until ball of dough form.
- Transfer dough to a slightly floured surface. Roll the dough into a 1-inch thickness. Use a 3-inch biscuit cutter to cut the dough into rounds. Reroll until all dough is used. Place in the refrigerator for 15 minutes.
- Preheat Waffle Iron according to manufacture directions.
- Spray the waffle iron with the non stick spray and place a biscuit into the spaces of the waffle iron and cook for about 5 minutes or until golden brown.
- In a large sauté pan, add the butter on medium heat. Cook the breakfast sausage until cooked through. Sprinkle with the flour and add the milk. Stir and allow to simmer. The gravy will thicken. Add chives and season with salt and pepper. Place on low until ready to serve.
- Serve the gravy on top of the waffle biscuit and enjoy!