Recipe courtesy of The Kitchen
Waffled Biscuits and Sausage Gravy
Getting reviews...
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1479
- Total Fat
- 35 g
- Saturated Fat
- 10 g
- Carbohydrates
- 236 g
- Dietary Fiber
- 13 g
- Sugar
- 8 g
- Protein
- 52 g
- Cholesterol
- 46 mg
- Sodium
- 3253 mg
Waffling biscuits adds a lot more crispy surface area and creates the perfect nooks for the sausage gravy to pool in. This would also work with your favorite homemade cut biscuit dough.
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1479
- Total Fat
- 35 g
- Saturated Fat
- 10 g
- Carbohydrates
- 236 g
- Dietary Fiber
- 13 g
- Sugar
- 8 g
- Protein
- 52 g
- Cholesterol
- 46 mg
- Sodium
- 3253 mg
Ingredients
Directions
Special equipment:
a waffle iron- Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes.
- Add the scallion whites, garlic, allspice, 1/4 teaspoon salt and 1/4 teaspoon pepper; stir for 30 seconds. Add the flour and stir until toasted, about 1 minute. Pour in the milk and chicken broth and simmer, stirring, until thick, 4 to 5 minutes. Stir in the scallion greens and parsley. Cover and keep warm over low heat.
- Preheat a waffle iron to medium-high heat. Place 1 biscuit round into each section of your waffle iron, close gently (don't push down) and cook until golden and cooked through, 3 to 4 minutes. Repeat with the remaining biscuits.
- Place 2 biscuits on each plate and top with the sausage gravy.
