Biscuit Waffles Food

WAFFLE BISCUITS RECIPE

Steps:

• Preheat your waffle iron and spray it with non-stick cooking spray.
• Separate dough into 8 biscuits and sprinkle the raw dough with cinnamon and sugar.
• Place biscuits on waffle maker then close and cook until golden.
• Serve immediately with toppings as desired.

BISQUICK® WAFFLES

Steps:

• Heat waffle iron; grease with vegetable oil or shortening.
• Stir ingredients until blended. Pour onto center of hot waffle iron. Close lid of waffle iron.
• Bake about 5 minutes or until steaming stops. Carefully remove waffle.

WAFFLED BISCUITS AND SAUSAGE GRAVY

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes.
• Add the scallion whites, garlic, allspice, 1/4 teaspoon salt and 1/4 teaspoon pepper; stir for 30 seconds. Add the flour and stir until toasted, about 1 minute. Pour in the milk and chicken broth and simmer, stirring, until thick, 4 to 5 minutes. Stir in the scallion greens and parsley. Cover and keep warm over low heat.
• Preheat a waffle iron to medium-high heat. Place 1 biscuit round into each section of your waffle iron, close gently (don't push down) and cook until golden and cooked through, 3 to 4 minutes. Repeat with the remaining biscuits.
• Place 2 biscuits on each plate and top with the sausage gravy.

BISCUIT WAFFLES WITH LEMON CREAM, LEMON SYRUP AND BLUEBERRIES

Steps:

• Spray a waffle iron with nonstick spray; heat to medium.
• Gather the biscuit scraps into a ball, then press out as thin as possible on a lightly floured work surface; the thinner the biscuit, the fluffier the waffle will be. With a biscuit cutter, cut out biscuits, making sure they will fit into the waffle iron, width-wise.
• When the iron is hot, add the biscuits, one per square, and close the lid. Cook until golden brown, 1 to 2 minutes. Remove and repeat.
• Meanwhile, combine the cream cheese and sugar in a large bowl. Using an electric hand mixer, beat until smooth and well incorporated. Add the cream and lemon zest; beat until light and fluffy. Set aside.
• In a small bowl, combine the lemon juice and maple syrup. Set aside.
• To serve, place two waffles on a plate and top with lemon cream, lemon syrup and blueberries.
• Preheat the oven to 425 degrees F.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
• In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
• Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
• Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.
• Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.

CLASSIC WAFFLES

Steps:

• In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
• In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
• Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

CINNAMON BISCUIT WAFFLES WITH PEACHEESY TOPPING #RSC

Steps:

• Preheat oven to 375.
• Using a hand mixer, mix together cream cheese, ricotta cheese and powdered sugar until smooth. Add in vanilla, lemon juice and lemon zest, mix until combined. Refrigerate until ready to use.
• Wash peaches, cut in half and remove stones.
• Place foil pieces onto baking sheet. Set two peach halves, skin side down on each piece of foil.
• In a small bowl, combine 1 tablespoon of melted butter and 1 tablespoon of honey.
• Brush or spoon honey butter mixture over each peach half.
• Fold the foil up and over the peach halves, making pouches. Place baking sheet in the oven and bake for 15 to 20 minutes or until soft.
• Preheat non-stick waffle iron.
• Pour remaining 3 tablespoons of butter on a small plate.
• In a small bowl, mix together granulated sugar and cinnamon.
• Open both cans of refrigerator biscuits. Separate each biscuit. Using the palms of your hands, pat each biscuit lightly, forming a small disk.
• Dip each disk in melted butter, then in cinnamon sugar and place on a plate until all disks have been coated.
• Place coated disks on heated waffle iron (there should be enough room to cook 4 disks). Cook until done, about 3 minutes per batch.
• Place cooked waffles on a plate, covering with foil to keep warm until ready to serve.
• Remove baked peaches from the oven. Open foil packets to cool slightly. Remove cream cheese mixture from the refrigerator.
• To serve, place 5 waffles on each plate. Spoon a heaping tablespoon of cream cheese mixture into the center of each peach half. Carefully flip peach half on top of each waffle serving. Drizzle the top of peaches and waffles with the remaining honey butter from the packet and serve warm. Enjoy!

FLUFFY BISQUICK WAFFLES

Steps:

• Mix mix, water, milk powder (or 1.5 cups of milk if using instead) and egg yolk with beaters until well mixed.
• In a separate bowl, beat egg whites with clean beaters until stiff.
• Fold egg whites into batter.
• Pour batter onto a preheated waffle griddle/iron/baker and bake.
• These can be frozen when cooled. Best if heated in microwave briefly (about 10-30 seconds depending on microwave) but can be toasted if you like them crispy.

EGG-TOPPED BISCUIT WAFFLES

Steps:

• Preheat a four-square waffle maker. Place baking mix, cheese and pepper in a bowl. Add milk; stir just until moistened. Transfer to a lightly floured surface; knead gently four to six times. Pat or roll dough into an 8-in. square; cut into four 4-in. squares., Generously grease top and bottom grids of waffle maker. Place one portion of dough on each section of waffle maker, pressing an indentation in each for eggs., Break an egg over each biscuit; sprinkle with bacon. Close lid carefully over eggs; bake according to manufacturer's directions until biscuits are golden brown. If desired, top with avocado and pico de gallo.