I call my last canvassing program the “Waffle Program.” The stove wasn’t working when we first got to our base, so the head cook resorted to using her waffle iron. Delicious waffle creations followed, and continued through the program, even after the stove was fixed. I had suggested waffle biscuits and gravy, but it didn’t happen, so when I got home…
First, I had to figure out how to make a biscuit. It would have been easy if we hadn’t run out of Bisquick, but the biscuits made from scratch tasted better anyway.
This was my first waffle biscuit recipe. You don’t have to make them into waffles. If you’d like just regular biscuits, you can scoop them out onto a greased cookie sheet, and bake at 425 for about 15-20 minutes.
- 1 1/2 cup flour
- 2/4 tsp salt
- 2 Tbs vegan/non-dairy margarine (recommended: Earth Balance or Smart Balance: Organic)
- 3/4 cup soy/almond milk (or water)
- 1/4 cup water
- 1 Tbs sugar (Optional)
- Whisk together flour and salt.
- Mix in butter, a little at a time.
- Mix in the almond milk and water. Mix well until a lumpy, gloppy dough forms. For this step, I recommend a wooden spoon, not a whisk.
- The dough may be lumpy and sticky. That’s okay. It should be gloppy, somewhere between a batter and a dough, but should not be runny. If it is too dry, add more liquid. If it is too runny, add more flour.
- With thoroughly washed hands, knead the dough very little, mainly to squish out some of the lumps of flour and to mix in more thoroughly some of the clumps of vegan margarine. There should not be large clumps of flour.
- Lightly grease the waffle iron.
- Press the dough into the waffle iron. Should be no more than 1/2 an inch thick. You may not use all the dough. Do not put dough all the way to the edge, but leave a little room for the dough to spread.
- Plug in waffle iron and press closed. If dough squished out. You used too much. I use a Belgian waffle maker.
- How much dough you will use and how many waffle biscuits you get may depend on your waffle iron’s size and shape.
- Let cook for about 10-15 minutes. The finished product should be golden brown to a darker brown on both sides (but not burned), and should not be doughy on the inside. You can test by breaking off a piece. It should be thoroughly cooked, no longer sticky or gloppy.
- It should look very much like a waffle when it’s finished, unless you didn’t use the waffle iron and you baked them in the oven, in which case, I can’t give much more advice, because I haven’t tried that yet.