Again with the chaffles. It’s not going to get any better. This is the best bread substitute I’ve found in ages, and I’m gonna run this thing into the ground. There are slight adjustments to each recipe that can make them resemble various bread types. I didn’t think I could pull off biscuits, but here we are.
As always, you’ll need your Dash mini-waffle iron and a blender. I recommend the Magic Bullet blender, but feel free to use whichever blender you prefer. Goodness knows I don’t need any more kitchen gadgets to deal with, even though I can’t stop buying them.
This recipe will make 9 chaffle biscuits. You can go two ways with this one. It works perfectly well without any additional cheese on the waffle iron. Without cheese makes a prettier chaffle. I tried one of each for lunch when I cooked them yesterday to see which one I preferred. I liked the one with mozzarella better, taste-wise. It ends up adding a bit of additional crunch and saltiness that I preferred. It’s just not as picturesque. Feel free to use that first chaffle as a taste tester, to see if you like it or you’d rather do it the other way. Then keep the other 8 for your sausage gravy.
To make your chaffle biscuits, add 4 eggs, 1/4 cup of almond flour, a tablespoon of cold butter, 3 tablespoons of cream cheese, and a teaspoon of baking powder to your blender. You’ll want the cream cheese and butter the closest to the blades in the blender. Whiz it up until it’s smooth and airy. Heat up your Dash, and if you want, sprinkle a tablespoon of shredded mozzarella on it. Then pour your batter on, sprinkle another tablespoon of mozzarella on top if you choose, and close it. Cook it for about 3-5 minutes, until it’s a nice biscuit color, then remove. Repeat for the remaining chaffles. If you’re serving them immediately, you may want to keep them in a warm oven while you make the rest.
For the sausage gravy, brown a pound of breakfast sausage in a non-stick skillet. I used the zesty hot variety, but if you’re not a fan of spice, the sage also works really well. I didn’t drain my sausage, which was a bit of a tactical error as the end result was a tiny bit greasy. So I’ll recommend draining it once it’s cooked through, then returning the sausage to the skillet. Cube an entire block (8 ounces) of cream cheese, then add it to the pan with 1/3 to 1/2 cup of heavy cream. I like my sausage gravy really chunky, but if you want it thinner you can add more cream. Just make sure to adjust your macros accordingly! Whisk it constantly until there are no more cream cheese chunks, add black pepper to taste, and serve about 1/3 cup over each chaffle.
Chaffle Biscuits and Sausage Gravy
Equipment
- Dash min-waffle iron
- Blender
Ingredients
For the Chaffles
- 4 large eggs
- 1/4 cup almond flour
- 3 tbsp cream cheese
- 1 tbsp cold butter
- 1 tsp baking powder
- 18 tbsp shredded whole milk mozzarella optional, see notes above
For the Sausage Gravy
- 1 pound breakfast sausage
- 8 ounces cream cheese cubed
- 1/3 to 1/2 cup heavy whipping cream
- black pepper to taste
Instructions
For the Chaffles
- Note: This will make 9 chaffles. Feel free to use the first chaffle as an experiment to see if you want to add the optional mozzarella cheese or not.
- Place all ingredients except the mozzarella in a blender, making sure that the cream cheese and butter are closest to the blades. Blend until the batter is smooth and a little frothy.
- Preheat the Dash. If you are using mozzarella, sprinkle a tablespoon onto the iron, then pour in enough batter to almost cover all the holes, then add another tablespoon of mozzarella if using. Otherwise, just pour the batter directly onto the iron. Close and cook for 3-5 minutes, until golden brown. Repeat for the remaining chaffles. Keep the cooked ones in a warm oven if you plan on serving them immediately.
For the Sausage Gravy
- Brown the sausage in a large non-stick skillet over medium-high heat, then drain it and return it to the pan.
- Turn the heat down to medium low and add the cream cheese and heavy cream. Stir until the cream cheese has melted and there are no more visible chunks. Dilute with more heavy cream if you want a thinner gravy. Serve 1/3 cup of gravy over each chaffle.
- Macros per serving (1 chaffle and 1/3 cup gravy): 385 calories, 3 grams net carbs, 23 grams protein, 32 grams fat.
As an Amazon Associate I earn from qualifying purchases. Any embedded link to a product earns me a portion of the purchase price if you click and buy it.
Recent Comments