Estate Comforts
Buttermilk Biscuit Waffles with Sausage Gravy
The Strategy:
Taking the absolute ultimate Southern comfort food—biscuits and gravy—and giving it a brilliant twist. Cutting cold butter into the waffle batter creates a flaky, biscuit-like interior wrapped in a crispy waffle shell, designed perfectly to catch and hold every drop of the rich, peppery sausage gravy.
Ingredients
- 1 pound pork sausage
- 6 tablespoons butter, 3⁄4 stick
- 1 small onion, peeled and diced, about 1⁄2 cup
- 2 cloves garlic, minced, about 1 tablespoon
- 6 tablespoons unbleached all-purpose flour
- 1 1⁄2 cups chicken stock
- 1 1⁄2 cups whole milk
- 1 teaspoon kosher salt
- 1⁄2 teaspoon coarse black pepper
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon ground allspice
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon dried thyme
- 6 tablespoons butter, cold, cut into small pieces, 3⁄4 stick
- 1 1⁄2 cups buttermilk, room temperature
- 1 large egg, beaten
- 1 tablespoon chopped fresh chives
Instructions
- Preheat a waffle iron according to the manufacturer’s directions.
- Cook the sausage in a skillet over medium-high heat, breaking up the clumps into small pieces, until well-browned, about 5 to 7 minutes.
- Transfer the sausage to a plate, keeping the fat in the skillet.
- Add 1 tablespoon of butter to the skillet and melt.
- Add the onion and garlic and cook until the veggies are soft and fragrant, about 3 to 5 minutes.
- Reduce the heat to medium and melt 5 more tablespoons butter with the onion and garlic.
- Whisk in the flour. Stir until the mixture is smooth and bubbling. Whisk in the stock and continue to stir until the gravy begins to thicken. Whisk in the milk. Season with salt, pepper, thyme, and allspice.
- Stir the sausage back into the gravy. Reduce the heat to low to keep the gravy warm.
- Place the flour, baking powder, and salt in a bowl. Add the butter.
- Use a pastry cutter or two forks to cut 6 tablespoons chilled butter into the flour to form a mixture of coarse crumbs. You want the flour to look like it is made up of little “pea-sized” clumps.
- Stir in the buttermilk and egg. The batter will be thicker than waffle batter but not as dense as biscuit dough.
- Spoon the batter into the waffle iron and cook until crisp on the outside and fluffy on the inside.
- Serve the waffles topped with a ladleful of sausage gravy and garnished with chopped chives.
The full recipe lives in the Vault
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The Heart of the Table
This is the ultimate comfort dish, elevated. It pays homage to the rustic, hearty breakfasts of the South, but the waffle iron transforms it into something modern and texturally brilliant. Watching guests pour that rich, savory gravy into the deep pockets of a flaky biscuit waffle is a deeply satisfying experience.
Neighborly Grace
- THE PRESENTATION: Serve this piping hot. The contrast between the crispy, structured waffle and the creamy, flowing gravy is what makes this dish spectacular. A sprinkle of fresh green chives right before serving adds the perfect pop of color to the rich brown gravy.
- THE POUR: A stout, robust dark roast coffee or a deeply savory, spicy Bloody Mary.
- THE VIBE: Cozy, comforting, and wonderfully indulgent. The ultimate lazy weekend breakfast.
