Biscuit Waffles, Two Ways

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.

Crunch.

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

BASIC BISCUITS

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.

BRUNCH GRAVY BISCUITS

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.

PIZZA WAFFLES

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.

MORE WAFFLES!

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

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...

Stuff & Chickpea-Miso Gravy

If you read Writing Chapter Three, you got a taste for why I didn't write anything yesterday. Things were crazy. But they eventually got much better. Today was much the same, but I can't let that paralyze me all the time.

My new mantra is "roll with it" . . . we'll see how that works! I'm staying optimistic that thinking positively has the power to impact my actions and feelings. I got that idea from some of your comments.

Which brings me to a BIG THANK YOU for your positive response to my last post. It means a lot that you all are with me as things change and evolve. And if you haven't yet entered the giveaway(s), there's still time!

I've received some questions about why I won't just merge (never)homemaker with Writing Chapter Three. Originally, I wanted to avoid bombarding this audience with baby photos and anecdotes. That's not what this blog is about. Some content does overlap, though, and many have told me that they just read both blogs anyway. But I don't know if that's the majority.

For the time being, I will continue to keep them separate and see how it goes. But if you feel strongly either way, please let me know!


It feels weird posting Thanksgiving recipes now. I hope to have my act together next year . . . but this one in particular is worth it, as I'll surely be making again to go with dinner or lunch or even breakfast. It was great on the mashed potatoes, stuffing, and just alone.

Like with many of my recipes lately, the flavor combination was a result of using what we have versus buying extra ingredients.

MISO & CHICKPEA GRAVY

What you'll need . . . 

• 1 small onion, chopped 
• 2 large cloves garlic, minced
• 1 tablespoon white miso 
• Black pepper and thyme, to taste
• 2 cups vegetable stock
• 1/4 cup whole wheat flour
• 1 can chickpeas, drained and rinsed

Method . . . 

1. In a small saucepan, heat some olive oil and saute the onion and garlic until glassy.
2. Add the miso, black pepper and thyme cook until coated.
3. Add the stock and flour and whisk for a couple minutes, until thickened.
4. Then add in the chickpeas and cook for a couple minutes.
5. Then toss everything into your blender and blend until smooth.

I'll get on with the rest of the Thanksgiving recipes tomorrow (some of them are really short and some of them are just links to other sites).

Have a great night!

Like what you just read? You can subscribe to the feed of these posts or follow us on Twitter or Facebook to be the first to know what the (never home)makers are up to. And we’ll love you forever!

Read more...