Biscuit & Gravy Waffles

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.

View fullsize

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!

View fullsize

Print

With ImageWithout Image

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

1. Preheat the waffle iron accordingly.
2. Stir together the 2 1/4 C. flour, 1/2 Tsp. salt, and 1/2 Tsp. pepper in a medium bowl.
3. Cut in the 6 Tbsp. butter until a course sand like mixture forms.
4. Slowly stir in the 1 1/2 C. milk and 1 egg until just coming together.
5. 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.)
6. Once done, remove from the waffle iron and set aside.
7. Rinse and repeat the cooking process with all of the batter.

Sausage Gravy

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

Similar Recipes

Skinny Biscuits & Gravy Cups

Vegan Biscuits & Vegetarian Country Sausage Gravy (Sponsored)

Biscuit & Gravy Pot Pie

Did you make this recipe?

Tag @theskinnyfork on instagram and hashtag it #theskinnyfork

Step-by-Step Photos:

Chicken Alfredo Monkey Bread

I’ve been playing around with savory versions of monkey bread a lot over the last year or so. There’s just something fun about monkey bread, maybe it’s the fact that it’s a finger food or maybe it’s that it’s just a really good base for just about any meal. Breakfast or otherwise. Being as I’ve made a Pizza Monkey Bread before, I thought why not try my hand at making an alfredo version.

This Chicken Alfredo Monkey Bread starts out as any monkey bread does - with dough! I used biscuit dough here and then tossed that together with a homemade cauliflower alfredo sauce, cooked chicken, and some cheese!

View fullsize

The end result was this perfectly baked ooey gooey chicken alfredo monkey bread that was as tasty as it was fun to eat! This would be great paired with a side salad, but I just served it as it since there’s already a lot of veggie goodness packed into the cauliflower alfredo sauce.

As an aside, you could really use any alfredo sauce you wanted, pre-made, homemade, etc. But, I’d suggest the homemade cauliflower version since it’s super easy to make and sneaks some veggies in there too!

View fullsize

Print

With ImageWithout Image

Chicken Alfredo Monkey Bread

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 30 MinInactive time: 5 MinTotal time: 50 Min

Monkey Bread comes together with chicken and a healthy take on alfredo sauce to sneak in the veggies!

Ingredients

Alfredo Sauce

• 1 C. Cauliflower
• 3/4 C. Unsweetened Almond Milk
• 1 1/2 Oz. Neufchatel Cream Cheese
• 1 1/2 Tsp. Butter
• 1 1/2 Tsp. Flour
• 3/4 Tsp. Minced Garlic
• 1/2 Tsp. Salt
• 1/2 C. Mozzarella Cheese

Monkey Bread

• 2 (10 Oz) Cans Refrigerated Biscuit or Pizza Dough
• 2 C. Cooked & Shredded Chicken Breast
• 1 C. Shredded Mozzarella
• 1/2 C. Grated Parmesan Cheese
• 1/2 C. Shredded Cheddar Cheese
• 2 Tbsp. Chopped Fresh Parsley
• Salt & Pepper to Taste

Instructions

Alfredo Sauce

1. Place the 1 C. Cauliflower, 3/4 C. Unsweetened Almond Milk, 1 1/2 Oz. Neufchatel Cheese, 1 1/2 Tsp. Butter, 1 1/2 Tsp. Flour, 3/4 Tsp. Minced Garlic, and 1/2 Tsp. Salt into a blender or the cup with an immersion blender and blend it down until smooth and creamy.
2. Transfer the mixture to a medium sauce pan and heat over medium-high heat until simmering.
3. Remove from the heat and stir in the 1 C. shredded mozzarella and stir until melted through; set aside.

Monkey Bread

1. Preheat the oven to 350 degrees F. and lightly coat the inside of a bundt pan with non-stick baking spray; set aside.
2. Cut each of the biscuits into 4-6 pieces and roll them into small balls.
3. Place half to the biscuit dough into the bottom of the bundt pan and layer with 2 C. Cooked & Shredded Chicken Breast, 1 C. Shredded Mozzarella, 1/2 C. Grated Parmesan Cheese, 1/2 C. Shredded Cheddar Cheese, 2 Tbsp. Chopped Fresh Parsley, Salt & Pepper to Taste, and about half of the alfredo sauce.
4. Top with the remaining biscuit dough balls.
5. Place in the oven to bake for 30-45 minutes or until cooked through.
6. Once done, remove from the oven and set aside to cook for 5-10 minutes before topping with a serving plate and converting.
7. Sprinkle with more fresh parsley and serve with the remaining alfredo sauce for dipping!

Nutrition Facts

Calories

341.55

Fat (grams)

14.33

Sat. Fat (grams)

6.11

Carbs (grams)

35.66

Fiber (grams)

1.73

Net carbs

33.93

Sugar (grams)

2.32

Protein (grams)

16.90

Sodium (milligrams)

740.30

Cholesterol (grams)

42.84

Nutritional Claims: Sugar Conscious • Egg Free • 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 • Sulphite Free

Similar Recipes

Guiltless Cauliflower Alfredo Sauce

Skinny Chicken Alfredo Dip

Pumpkin Alfredo Lasagna

Did you make this recipe?

Tag @theskinnyfork on instagram and hashtag it #theskinnyfork

Step-by-Step Photos: