A play on the classic biscuits and gravy, biscuit waffles are a delightful combination of biscuits and waffles loaded with melty bits of sharp white cheddar cheese and topped with savory rosemary sausage gravy.
Brunch is my favorite meal of the week. Yes, you heard me right. I think that no weekend is complete without taking the time to have brunch at least once. Whether it is on Saturday morning to fuel you up for a day of getting things done or on a lazy Sunday morning (or afternoon), brunch is the best.
For me, brunch is an excuse to slow down and it’s also an opportunity to cook some of those fancy breakfast dishes that usually take too long for your average breakfast. I also think there are no rules when it comes to brunch foods. Sure, you can have classic breakfast favorites, but you can also mix it up with heartier lunch or even dinner dishes. Want steak or sushi for brunch? Go for it, I won’t judge!
While I think anything goes for brunch, my all time favorite brunch dish has to be biscuits and gravy, or if we are getting fancy, these White Cheddar Biscuit Waffles with Rosemary Sausage Gravy. This mash up is like your classic biscuits and gravy, but kicked up a notch with creamy rosemary sausage gravy drizzled over savory biscuit waffles.
What Are Biscuit Waffles?
As much as I love biscuits and gravy, most biscuits always leave me feeling a little disappointed. They are just kind of dry and boring. I have often said that biscuits are just a vessel to get the creamy sausage gravy into my mouth. Honestly, if it were socially acceptable to just eat a bowl of sausage gravy with a spoon, that would be my jam. But these White Cheddar Biscuit Waffles are anything but boring!
Buscuit waffles are the perfect breakfast treat that you never knew you were missing. Not quite a biscuit and not quite a waffle, these White Cheddar Biscuit Waffles are crunchy on the outside, but soft and buscuity in the middle. Then, because everything is better with cheddar, we add in some shredded sharp white cheddar cheese. The cheese melts in the middle, but also adds some crunchy, crispy bits where it gets fried around the edges of the waffle.
How Do You Make Biscuit Waffles?
Making White Cheddar Biscuit Waffles is pretty simple. It’s almost like making a biscuit dough, but without the kneading. Not quite a batter, but not quite a dough, the waffle mix should be thicker than a traditional waffle batter, but wetter than your typical biscuit dough.
Similar to a biscuit recipe, to make the White Cheddar Biscuit Waffles, you combine the dry ingredients first. Then we add in grated white cheddar cheese and grated butter. Grating the cold butter is a simple trick I use when making my classic biscuits to keep them light and flaky. You want the butter to be really cold, I actually just grab a stick right out of the freezer. This helps keep the butter from mixing completely in to the dough and allows it to melt and give you buttery, flaky pockets throughout the waffle when cooking. Finally, you add in the wet ingredients and mix everything together until just combined. Don’t over mix or your waffles can become tough instead of light and doughy.
I store the biscuit waffle batter in the fridge until I’m ready to cook in order to keep the butter nice and cold.
How Do You Serve These Waffles?
These White Cheddar Biscuit Waffles are perfect with my Rosemary Sausage Gravy poured over top. But if you happen to have extra waffles, there are plenty of other ways to enjoy them as well.
I like to store extra White Cheddar Biscuit Waffles in the freezer so I can take them out and toast them up for a quick weekday breakfast. You can melt a little butter on the top and enjoy them plain. Or if you want to get crazy, use the toasted waffle in place of bread for an over the top breakfast sandwich. I love to stuff mine with an over medium egg, more white cheddar cheese, crispy bacon, and a little fresh baby spinach.
However, you eat them, I guarantee these White Cheddar Biscuit Waffles will not disappoint. What’s your favorite brunch dish?
White Cheddar Biscuit Waffles with Rosemary Sausage Gravy
Ingredients
White Cheddar Biscuit Waffles
- 2 ¼ cups all purpose flour
- 3 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- ½ cup grated white cheddar cheese
- 6 tbs cold unsalted butter
- 1 egg
- 1 ½ cup buttermilk (see note)
Rosemary Sausage Gravy
- ½ lb pork sausage
- 2 tbs butter
- 2 tbs flour
- 1 tsp fresh rosemary (finely minced)
- 2 cups milk
- ½ tsp black pepper
- ¼ tsp salt
- ¼ tsp garlic powder
Instructions
- Preheat waffle iron
- Make the waffles by whisking all of the dry ingredients in a large bowl. Add grated cheddar to dry ingredients and stir.
- Using the large holes on a cheese grater, grate the cold butter. Add butter to flour mixture and stir to combine.
- In a separate bowl or measuring cup, whisk eggs and buttermilk. Add wet ingredients to the dry and stir until just mixed (don’t over mix).
- Spoon waffle batter into preheated waffle iron and cook to desired crispiness, following your manufacturer’s recommendations on how much batter to use per waffle. (My waffle iron uses about ½ cup each.)
- While waffles cook, prepare the gravy by browning sausage in a large skillet. When sausage is cooked, remove from pan and drain grease on a paper towel, removing most of the excess grease from skillet.
- In the same skillet, melt butter over medium-high heat and add finely minced fresh rosemary. Wisk in 2 tablespoons flour and cook about 1 minute. Pour in milk, whisking constantly until there are no lumps. Add in pepper, salt, and garlic powder. Cook about 5 minutes until gravy begins to thicken. Add reserved sausage back to gravy and stir to combine.
- Serve hot biscuit waffles topped with rosemary sausage gravy.