Monday, April 08, 2019

Waffled Buttermilk Biscuits

Everyone has a favorite buttermilk biscuit recipe,but have you ever thought about creating them with a waffle maker?

Well,this is your chance to tried out this creative idea just as I've done.It's simpler then you might imagine and will quickly satisfied that craving for buttery biscuits.

This recipe uses a basic buttermilk biscuit method that can be adapted to any flavor or size.It uses simple direction as well as ingredients.The only difference is the biscuits are cooked in just minutes in a waffle maker compared to an oven. So no oven is needed to make this recipe and also brings a new use to a small appliance.

The waffle maker creates a cheesy biscuit that is flaky on the inside and crispy on the outside, along with an unique appearance. The biscuits can also be made into bite size sandwiches and can be easily reheated in the waffle maker or toaster.

So overall,I'm now an even bigger fan of buttermilk biscuits,especially in waffle form.
Waffled Mozzarella Buttermilk Biscuit

(Adapted from 150 Best Waffle Maker Recipes)

1 1/2 cups all purpose flour
2 tsp granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
 1/2 cup grated cheese (Mozza,Cheddar etc)
1/3 cup cold butter,cut into cubes
2/3 cup cold buttermilk:
 Replacement 2 tsp vinegar,apple cider vinegar or lemon juice to  a 1 cup liquid measuring cup and adding milk up to 2/3 cup,refrigerate for 5 minutes before mixing dough

In a large bowl,combined the flour,sugar,baking powder,salt and grated cheese.Using a pastry blender cut in the cold butter until crumbly and no pieces of butter can be seen.

Poured in the buttermilk and gently stirred using a fork until the dough holds together.

On a lightly floured surface,I gently kneaded the dough three to four times or just until the dough is smooth.

Pat the dough out into a circle about 3/4 inch thick.Using a biscuit cutter or glass,cut out 2 1/2 inch rounds,gently gathering and reusing the scraps twice to make 8 biscuits.Tip: Don't handle to much to avoid tough texture.

Brushed the preheated (medium-high) waffle iron with softened butter.Placed the biscuits on the waffle iron leaving at least 2 inches in between them and gently closing the lid (do not squeeze) and bake for  minutes or until golden brown and edges are no longer wet.

Transfer the biscuits to a wire rack to cool.Repeat with remaining biscuits,brushing the waffle maker with butter in between batches.Serve warm or room temperature.

To make larger biscuits,pat to 1/2 inch thick and cut in 4 using a 4 inch round cutter.


  1. This sounds great! I'm going to try it! I wonder if you can use store bought buttermilk biscuits?


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