Recipe courtesy of Trisha Yearwood

Biscuit Waffles with Lemon Cream, Lemon Syrup and Blueberries

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  • Level: Easy
  • Total: 1 hr 50 min (includes rising time)
  • Active: 50 min
  • Yield: 4 servings


Trisha Yearwood's Angel Biscuits:


Special equipment:
a waffle iron
  1. Spray a waffle iron with nonstick spray; heat to medium.
  2. Gather the biscuit scraps into a ball, then press out as thin as possible on a lightly floured work surface; the thinner the biscuit, the fluffier the waffle will be. With a biscuit cutter, cut out biscuits, making sure they will fit into the waffle iron, width-wise.
  3. When the iron is hot, add the biscuits, one per square, and close the lid. Cook until golden brown, 1 to 2 minutes. Remove and repeat.
  4. Meanwhile, combine the cream cheese and sugar in a large bowl. Using an electric hand mixer, beat until smooth and well incorporated. Add the cream and lemon zest; beat until light and fluffy. Set aside.
  5. In a small bowl, combine the lemon juice and maple syrup. Set aside.
  6. To serve, place two waffles on a plate and top with lemon cream, lemon syrup and blueberries.

Trisha Yearwood's Angel Biscuits:

Yield: 8 to 12 biscuits
  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
  3. In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
  4. Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
  5. Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.
  6. Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.

Cook’s Note

This recipe is best when using leftover scraps from my Angel Biscuit recipe. If using the same day, hold the scraps, covered, at room temperature until ready to use. You can also save the biscuit scraps overnight in the refrigerator and use them the next morning. Allow the scraps to come to room temperature before using.