Biscuit Waffles With Lemon Cream, Lemon Syrup And Blueberries
Serves: 3
Jacklyn McClure
1 January 1970
Based on User reviews:
42
Spice
43
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
230 g
Cream Cheese (softened)5 tbsps
Sugar1 cup
Heavy Cream1 cup
Maple Syrup5 cups
All-Purpose Flour1.5 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Kosher Salt2 cups
ButtermilkDirections:
1
Special equipment: a waffle iron Spray a waffle iron with nonstick spray; heat to medium
2
Gather the biscuit scraps into a ball, then press out as thin as possible on a lightly floured work surface; the thinner the biscuit, the fluffier the waffle will be
3
With a biscuit cutter, cut out biscuits, making sure they will fit into the waffle iron, width-wise
4
When the iron is hot, add the biscuits, one per square, and close the lid
5
Cook until golden brown, 1 to 2 minutes
6
Remove and repeat
7
Meanwhile, combine the cream cheese and sugar in a large bowl
8
Using an electric hand mixer, beat until smooth and well incorporated
9
Add the cream and lemon zest; beat until light and fluffy
10
Set aside
11
In a small bowl, combine the lemon juice and maple syrup
12
Set aside
13
To serve, place two waffles on a plate and top with lemon cream, lemon syrup and blueberries
14
Preheat the oven to 425 degrees F
15
In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar
16
In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved
17
Let stand until bubbles appear, 2 to 3 minutes
18
Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal
19
Make a well in the center and add the buttermilk and the yeast mixture
20
Gently fold the flour into the wet ingredients
21
Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough
22
Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour
23
Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick
24
Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again
25
Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference
26
Brush the bottom of a cast-iron skillet with some of the melted butter
27
Place the biscuits in the skillet; brush the tops with melted butter
28
Bake until golden brown, 18 to 22 minutes, depending on size
29
Brush again with melted butter and serve immediately