White Cheddar Biscuit Waffles with Rosemary Sausage Gravy
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.
Servings: 6
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.
Notes
If you don’t have buttermilk, you can make a substitute buttermilk by mixing 1 ½ cups milk and with 1 ½ tablespoons lemon juice or white vinegar. Let the mixture sit for 5 – 10 minutes. The acid will curdle and thicken the milk slightly.
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