Red Velvet Waffles w/Cream Cheese Glaze

Red Velvet Waffles with Cream Cheese Glaze

What You'll Need:

• 2 cups all purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon unsweetened cocoa powder
• 4 teaspoons baking powder
• ¾ teaspoon salt
• 2 eggs
• 1¾ cup buttermilk
• ⅓ cup unsalted butter, melted and cooled
• 2 teaspoons vanilla extract
• ½ teaspoon white distilled vinegar
• Red food coloring (liquid or gel)
• 6 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ cup – 1 cup whole milk

Directions:

1. Whisk together the flour, sugar, cocoa powder, baking powder, and salt. Set aside.
2. Grease waffle iron and begin preheating.
3. In a medium bowl, beat together the eggs, buttermilk, butter, vanilla, and vinegar on low speed until well-combined. Add red food coloring (you want to add enough to achieve a red a couple shades darker than you actually want – the color will get lighter when you add the dry ingredients).
4. Pour wet mixture into dry mixture until combined. You can also add additional food coloring at this point if you desire, just mix gently.
5. Cook waffles according to your iron and size. Generally, waffles are done when they stop steaming. Makes approximately 10-12 regular size waffles.
6. For the glaze: Beat the cream cheese and butter until fluffy, a few minutes. Gradually add the powdered sugar, alternating with the milk and vanilla. Start with ½ cup milk and add more to achieve desired consistency.

Simple Sausage Gravy

Simple Sausage Gravy

What's more southern than sausage gravy and biscuits??? I can't think of anything!

This recipe is so delicious and so easy, you'll want to make it all the time. 

I made this for my man and I one Sunday morning before Church and can I say he fell in love with this??

So let's jump into it

Here's What You'll Need:

 

1 pound breakfast sausage, hot or mild ( I always go for Jimmy Dean: preference)

1/3 cup all-purpose flour

3 cups whole milk, more to taste

1/2 teaspoon seasoned salt (Lawrey's is the BEST)

2 teaspoons freshly ground black pepper, more to taste

Biscuits, preferably freshly made

Directions:

Tear small pieces of sausage and add them in a single layer to a large heavy skillet ( I tend to use Cast-Iron Always). Brown the sausage until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy until it thickens. Make sure you're constantly stirring so that there are no lumps and gravy stays smooth (This may take a good 10 to 12 minutes.) Add seasoned salt and pepper and continue cooking until very thick. If you find it gets too thick, add in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.

Spoon over warm biscuits immediately and serve hot!

I can guarantee, whomever get's the joy of getting this awesome breakfast will love you forever! It's just that good!!! I went a step further and served scrambled eggs and beef sausage as well but the biscuits and gravy alone are very filling.

Looking for the ultimate biscuit recipe, check my previous post for details

THE ULTIMATE SOUTHERN BUTTERMILK BISCUIT

I hope you enjoy this recipe. I always welcome your insight and feedback.

Until Next Recipe (BEST DISHES and SOUTHERN WISHES)

xoxo

 

Southern Buttermilk Biscuits

BEFORE BAKING

AFTER BAKING

BUTTERMILK BISCUITS

 Buttermilk biscuits are a tradition of cooking that has been passed down from my great grandmother, to my grandfather and his siblings, to my mom, and now to me! Making them from scratch makes me think of home and family. My great grandmother always made home=made biscuits when we went to visit and I thought it robbery if I didn't learn to make them. I make mine a little different than them. I use shortening and butter, when they usually on use lard or shortening. I find that the combination of the two fats make for a lighter, flakier biscuit.

So here's how I do them.

WHAT YOU'LL NEED:

 2 1/2 cups self-rising flour, plus more for work surface...
1/2 teaspoon baking soda
2 tablespoons butter flavored vegetable shortening, cut into 1/2-inch chunks
8 tablespoons butter (1 stick), cold, cut into 1/8-inch slices
2 tablespoons unsalted butter, melted
1 1/2 cups buttermilk

DIRECTIONS:

 Adjust oven rack to lower-middle position. Preheat oven to 450 degrees.

Whisk flour & baking soda in large bowl. Add shortening to flour mixture; break up chunks with fingertips until only small, pea-sized pieces remain. Working in batches, drop butter slices into flour mixture and press between fingers until well incorporated. Repeat until all butter is incorporated; toss to combine. Freeze mixture (in bowl) until chilled, about 15 min.

Sprinkle 1/3 cup of extra flour across mixing surface and gently spread to form an even coat.

Add all but 2 tablespoons of buttermilk to flour mixture; stir with fork until ball forms and no dry bits of flour are visible, adding remaining buttermilk as needed. With rubber spatula, transfer dough onto center of prepared work surface, dust surface lightly with flour, and, with floured hands, bring dough together into cohesive ball (BUT DO NOT KNEAD).

Pat dough into a thick square. Use 1 cup, measuring cup (the open end) floured, to cut out biscuit rounds ( or a biscuit cutter if you have one). Keep forming square until all dough is cut and used. Discard any scraps or just make a smaller biscuit with scraps.

Place dough rounds into round cake pans, close together. (sprayed with butter flavored cooking spray)

Brush biscuit tops with melted butter. Bake, without opening oven door, until tops are golden brown and crisp, 15 to 17 minutes.

Once biscuits are out of the oven, brush with a generous amount of melted butter.

Let cool from 5 to 10 minutes before serving.