Happy national cheddar day! We brunch hard. Let’s be honest though, even we struggle with the age old brunch dilemma- savory or sweet? That’s why we created this savory waffle! It’s great on its own, but our favorite way to eat these savory waffles like a fancy eggs benedict, so we top them with greens, a runny egg, a bit of hollandaise, and our favorite hot sauce! The waffles would also make a fabulous foundation for a breakfast sandwich! Enjoy!
Tillamook Cheddar Bacon Savory Waffle
Makes 6-8 Small Waffles
1 cup all purpose flour
⅛ teaspoon salt
½ tablespoon baking powder
2 teaspoons raw cane sugar
½ tablespoon poultry seasoning
2 tablespoons cold Tillamook Salted Butter cut into small chunks
1 cup very coarsely grated or diced Tillamook Medium Cheddar Cheese
¼ cup finely diced scallions or green onions
12 ounces bacon, cooked, cooled, and crumbled
½ cup regular buttermilk (not the low fat variety)
½ cup heavy whipping cream
Preheat your waffle iron. Once up to temp, spray with non stick cooking spray
Whisk together the flour, salt, baking powder, sugar, and poultry seasoning. Work the butter into the flour mixture with your hands (or a biscuit cutter) until it is unevenly crumbly, with some of the butter remaining in larger pieces.
Mix in the cheese, scallions, and bacon until evenly distributed. Add in the buttermilk and cream, stirring to combine. To test for consistency, try squeezing the dough together; if it's crumbly and won't hang together, or if there are crumbs remaining in the bottom of the bowl, add additional cream by the tablespoon until the dough comes together.
Pat the dough into a ⅓ cup measure, form into a 2” disc, then transfer the disc to the prepared waffle iron, placing disc into the very center of the iron. Close and cook for one minute. Repeat with the rest of the dough.
Serve warm or at room temperature.