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Buttermilk Biscuit Waffles

Try pairing the cooked biscuit “waffle” with browned chicken sausage. Serve with the milk gravy.

Collect all of Rach’s waffle recipes during “Waffle Week!”


For the waffles:

  • 2 1/4 cups pre-measured buttermilk biscuit mix
  • 2/3 cup milk or buttermilk
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tablespoons chives, chopped
  • Salt and pepper

For the milk gravy:

  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • Salt and pepper
  • A few grates of freshly grated nutmeg


Pre-heat a waffle maker to medium-low heat.

In a medium size mixing bowl, mix together the biscuit mix, buttermilk, cheese, chives and salt and pepper, to taste. Spray the waffle maker with nonstick cooking spray and distribute the mixture evenly in the waffle iron. Cook for 8-10 minutes, or until the biscuits are slightly brown.

For the milk gravy: Melt the butter in a saucepot over medium heat. Whisk in the flour, then whisk in the milk. Season the gravy with salt, pepper and a little freshly grated nutmeg. Simmer over low bubble to coat the back of a spoon, adjust seasoning in sauce.

Top the cooked biscuit with milk gravy and top with browned chicken sausage, if desired.

Rachael Ray