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Blue Cheese Biscuit Waffles with Buffalo Chicken
Nb persons: 4
Yield: 4
Preparation time: % Min
Total time: 10 Min
Source: Rachael Ray
| Aired February 11, 2014 INGREDIENTS | |
| 1 1/2 cups | biscuit mix |
| 1 teaspoon | onion powder |
| 1 teaspoon | garlic powder |
| Black pepper | |
| 1/4 cup | combined finely chopped dill, chives and parsley |
| 1 cup | buttermilk |
| 1/4 cup | sour cream |
| Juice and zest of 1 | lemon |
| 2 tablespoons | butter, plus a little more for brushing waffle maker |
| 1/2 cup | hot sauce |
| 2 tablespoons | Worcestershire sauce |
| 3 to 4 cups | shredded rotisserie chicken or 2 cooked chicken breasts, sliced |
| Celery leaves, chopped (for garnish) | |
PREPARATION
Preheat waffle maker to medium.
In a medium bowl, whisk the dry biscuit mix with onion powder, garlic powder, black pepper and fresh herbs.
Replace the suggested amount of liquid (milk or water) on the biscuit package directions with buttermilk. Mix in sour cream and the lemon zest and juice.
Brush the waffle maker with melted butter. Place all the biscuit dough into the waffle maker and cook for 6-8 minutes or until brown.
In a saucepan, heat hot sauce, Worcestershire and 2 tablespoons butter. Once hot and bubbly, add chicken and toss it around a bit just to heat it through.
Remove waffles from waffle maker and top with buffalo chicken. Garnish with chopped celery leaves.
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