I’ve heard that many great recipes start out as mistakes. I like to think that my bacon cheddar and chive waffle recipe falls into this category. Originally it was meant to be a biscuit recipe, but in my haste, I added twice the amount of buttermilk than was necessary. I didn’t notice this until I dropped the “biscuits” on the baking sheet and saw that the dough was much tackier than normal.
I shrugged it off and put them in the oven anyway. About halfway through, I peeked in the oven, and the dough just didn’t look like it would bake properly. Suddenly I had an “a-ha” moment, pulled out my waffle maker and tossed a little batter in. They cooked perfectly! There was a nice crunch on the outside from the cheese and the waffle itself was dense, moist and full of flavor.
These waffles have by far become my new favorite snack. I think I may try them with a little honey or syrup next time.
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons kosher salt
- ½ teaspoon sugar
- 1/8 teaspoon baking soda
- 2 ¾ cups all-purpose flour, plus more
- ¾ cups (1 ½ sticks) chilled unsalted butter, cut into pieces
- 1 ¾ cups chilled buttermilk
- 6 slices of thick cut bacon, cooked crisp and coarsely chopped
- 2 ½ cups (packed) coarsely grated sharp cheddar cheese (about 12oz) – I used while cheddar
- ¼ cup chopped fresh chives
- Pulse baking powder, salt, sugar, baking soda, and 2 ¾ cups flour in a food processor. Add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining. Transfer mixture to a large bowl. Add bacon and chives. Stir in buttermilk, then add cheddar cheese, mixing until combined.
- Heat a waffle iron. Drop approximately 1/3 cup of batter in each square. Follow the directions on your waffle iron to cook the waffles. Serve immediately.