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It’s super easy to double up the recipe to have enough to feed a crowd with minimal effort or hands on time when it comes to cooking…

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Biscuit & Gravy Waffles

November 22, 2021 Amanda Plott

Waffles, waffles, waffles! These waffles are extra special and made with a quick and easy to make biscuit like batter and then topped off with a homemade sausage gravy that takes no time at all to come together. I saw this idea a while back and once I got my waffle maker, I knew it was going to have to be on my list of things to try out.

The biscuit waffle batter is super simple and made with just a handful of pretty standard ingredients. I went with a self-rising flour just because I happened to have it on hand and I knew that it would help fluff these waffles up in just the right way.

I kept these lightened up by swapping in unsweetened almond milk where I could and also by using a turkey breakfast sausage instead of pork. My waffle maker makes REALLY BIG waffles. About a quarter of one of these waffles could stand to be a serving, but I am completely full and satisfied with half of one of these bad-boys.

These waffles ended up crisp on the outside and soft and fluffy on the inside while that sausage gravy on top was perfection to the biscuit and gravy goodness!

Biscuit & Gravy Waffles

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 6 MinTotal time: 21 Min

Biscuit waffles topped off with a tasty homemade lightened up sausage gravy. Yep, that's right, biscuits and gravy in waffle form!

Ingredients

Waffles

2 1/4 C. Self-Rising Flour
1/2 Tsp. Salt
1/2 Tsp. Pepper
6 Tbsp. Butter
1 1/2 C. Unsweetened Almond Milk
1 Whole Large Egg

Sausage Gravy

1/2 Lb. Turkey Breakfast Sausage
5 Tbsp. Butter
7 Tbsp. Flour
1/2 Tsp. Seasoning
4 C. Unsweetened Almond Milk

Instructions

Biscuit Waffles

Preheat the waffle iron accordingly.
Stir together the 2 1/4 C. flour, 1/2 Tsp. salt, and 1/2 Tsp. pepper in a medium bowl.
Cut in the 6 Tbsp. butter until a course sand like mixture forms.
Slowly stir in the 1 1/2 C. milk and 1 egg until just coming together.
Spoon or scoop the dough onto the prepared waffle iron, close and cook according to waffle iron instructions. (Mine is right at about 6 minutes.)
Once done, remove from the waffle iron and set aside.
Rinse and repeat the cooking process with all of the batter.

Sausage Gravy

Cook the 1/2 Lb. sausage in a skillet over medium heat until cooked through and browned.
Add in 5 Tbsp. of butter along with the sausage to melt.
Add in the 7 Tbsp. flour and stir to cook for a minute or two to make your roux.
Whisk in the 1/2 Tsp. seasoning and slowly add in the 4 C. almond milk.
Bring it all barely to a bubble, whisking constantly.
Once the gravy starts to bubble, it should be getting nice and thick!
Turn the heat off and season with salt and pepper to taste.

Nutrition Facts

Calories

318.76

Fat (grams)

18.67

Sat. Fat (grams)

10.37

Carbs (grams)

32.28

Fiber (grams)

1.64

Net carbs

30.64

Sugar (grams)

0.27

Protein (grams)

5.67

Sodium (milligrams)

809.75

Cholesterol (grams)

47.65

Nutritional Claims: Sugar Conscious • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free

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Even though Halloween is over, pumpkin season is still upon us. And I love to find creative and fun uses for pumpkins in the kitchen all the way through Thanksgiving. This Breakfast Stuffed Pumpkin would be a super fun and easy way to feed the family around the Holidays, or even as breakfast on Thanksgiving morning!

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