I’ve heard that many great recipes start out as mistakes. I like to think that my bacon, cheddar, and chive waffle recipe falls into this category. Originally, it was meant to be a biscuit recipe, but in my haste, I added twice the amount of buttermilk than was necessary. I didn’t notice this until I dropped the “biscuits” on the baking sheet and saw that the dough was much tackier than normal.
I shrugged it off and put them in the oven anyway. About halfway through, I peeked in the oven and the dough just didn’t look like it would bake properly. Suddenly, I had an “a-ha” moment, pulled out my waffle maker and tossed a little batter in. It cooked perfectly! There was a nice crunch on the outside from the cheese, and the waffle itself was dense, moist, and full of flavor.
These waffles have by far become my new favorite snack. I think I may try them with a little honey or syrup next time.
1½ teaspoons baking powder
1¼ teaspoons kosher salt
½ teaspoon sugar
1/8 teaspoon baking soda
2¾ cups all-purpose flour, plus more
¾ cup (1½ sticks) chilled unsalted butter, cut into pieces
1¾ cups chilled buttermilk
6 slices of thick-cut bacon, cooked crisp and coarsely chopped
2½ cups (packed) coarsely grated sharp Cheddar cheese (about 12 oz; I used white Cheddar)
¼ cup chopped fresh chives
Pulse baking powder, salt, sugar, baking soda, and 2¾ cups flour in a food processor. Add butter, and pulse until it’s the texture of coarse meal with a few pea-size pieces of butter remaining. Transfer mixture to a large bowl. Add bacon and chives. Stir in buttermilk, then add Cheddar cheese, mixing until combined.
Heat a waffle iron. Drop approximately 1/3 cup of batter in each square. Follow the directions on your waffle iron to cook the waffles. Serve immediately.
Cheryl Vivian is a neurotic baker who came to D.C. via Detroit, Chicago, and New York City. She likes to get nerdy about baking, and there are at least two dozen eggs, four pounds of butter, and a quart of buttermilk in her fridge at all times. She doesn’t cry over burnt cookies, sunken cakes, or tough pie dough, but she will try (and try) until it’s just right. Cheryl loves to blend new trends with traditional recipes and believes that everything is better with a pinch of salt. Follow along on Instagram at @cherylvivian.