Biscuit Waffles, Two Ways

>> Tuesday, December 16, 2014

Throughout the last couple years, I’ve seen people making all sorts of things in the waffle maker. Brownies. Cake. Pizza. Eggs. Falafel. S’mores. The list goes on (and on). So, slowly I’ve started to try out some of these recipes, and I’m definitely hooked. Baking stuff in my waffle maker is both easy and completely, amazingly satisfying.

I’ve now made several savory waffle recipes using this exact biscuit crust as my base. And if you eat dairy, I highly recommend using real butter and real milk. The flavor and texture -- oh, the texture -- are out of this world. That being said, Earth Balance and soy or almond or coconut milk make a wonderful waffle as well. Maybe just not as flaky.


(Sorry! Sometimes I’d rather eat than take gorgeous photos.)


You can also make this recipe and use as drop biscuits!

What you’ll need . . . 

  • 1-1/2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 stick cold butter (or 1/2 cup Earth Balance)
  • 1-1/4 cups milk (or substitute)
  • pinch salt

Method . . .

  1. Whisk the dry ingredients together. Then toss in the butter -- but in pieces throughout.
  2. Mix with your hands until the “dough” resembles a coarse meal texture. You might need to pinch and crumble the flour and butter together a little. 
  3. Preheat your waffle maker. Lightly grease with more butter or Earth Balance.
  4. Then pour in the milk and stir until everything is just moistened. Spoon out in portions that make sense for your waffle maker. For ours, 1/2 cup fills it up.
  5. Bake until done, then set on a cooling rack to avoid sogginess.
  6. If you want to make these guys as drop biscuits, preheat your oven to 450 degrees F. Then drop dough onto a parchment lined cookie sheet and bake for 14 minutes, until golden.


For this deliciousness, you’ll want to whisk up some Mushroom Gravy. Then just make your waffles, poach (here’s how) or soft boil (here’s how) or fry a few eggs, and assemble with a little spinach or other greens. Very easy, but it’s an amazingly tasty breakfast for those of you who don’t like to start the day on the sweet side.


I mentioned these guys (thanks, Ashley!) the other day in my Weekend Things post, and since then . . . we’ve made them twice more. I originally just used Pumpkin Pizza Dough in my waffle maker, but there wasn’t as much taste. When I used this biscuit waffle as a base, the resulting “pizza” reminded me of some of the great pan pizzas I’ve had. Thick, buttery crust. I broiled Pepper Jack cheese onto the tops until bubbly and chose to leave the sauce off and dunk instead.

So, there you go. Biscuit waffles, two ways!

I have already asked Stephen for a new, round waffle maker as one of my Christmas gifts. Our current one was a $10 find, and it’s done quite well but seems to be a little over-loved these days. We’ll see. Now, if you’ll excuse me, I have a s’mores waffle recipe to drool over.


Peanut Butter + Banana Waffles
CSA Market Waffles
Green Waffles, Two Ways
Zucchini + Carrot Waffles
Homemade Freezer Waffles

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