Raise your hand if breakfast is your favorite meal of the! It's definitely ours and we could honestly eat breakfast food for every single meal for the rest of our lives. We don't typically eat many waffles, mainly because I'm allergic to gluten so we stick to eggs and bacon, but I wanted to share my recipe for waffles that I used to make all the time before I found out I was allergic to gluten.
We're heading home in a few days to stay with my parents for the holidays and I'll be serving these waffles up at least once for everyone since they seriously are THE BEST waffles. You can also make a savory version of the waffles by adding in fresh chopped rosemary and thyme - find that recipe over here with our famous sausage gravy.
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INGREDIENTS FOR WAFFLES
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1 teaspoon table salt
• 1/2 teaspoon baking soda
• 2 tablespoons crisco shortening
• 1 stick butter (chilled and sliced into pats)
• 2 tablespoons fresh rosemary (chopped, optional for savory version)
• 1 tablespoons fresh thyme (chopped, optional for savory version)
• 1 1/2 cups low-fat buttermilk (chilled)
• Cooking spray
Preheat your waffle iron. In a stand mixer or large bowl, add the flour, baking powder, sugar, salt and baking soda and whisk together. Add the shortening and mix with flour until small, pea-sized pieces form. Add the cold butter and toss until all of the cubes are coated. Add buttermilk to the flour mixture then mix in rosemary and thyme.
Spray waffle iron with cooking spray so the waffles don't stick. Scoop dough rounds onto waffle maker and cook until golden brown, about 5 minutes. Let cool and enjoy!