Buzz
While I’m a fan of McMuffins, my roots are in sausage biscuits. Every Christmas morning, McDonald’s was our go-to (since they were open), but the finest sausage biscuits always came from gas stations—where, incidentally, the best fried chicken is also found. It’s a straightforward sandwich, best enjoyed from a no-frills spot that keeps things simple. All it requires is a soft biscuit and a flavorful sausage patty—no extras, no tricks.
That said, I had no real reason to press a sausage patty into store-bought biscuit dough using a waffle iron. It wasn’t something anyone requested—it’s almost audacious! Yet, I did it, and I’d do it again without hesitation. The outcome is a savory, crispy, tender, and slightly sweet waffle (if you add maple syrup)—a nearly perfect, albeit unconventional, treat. The sausage grease seeps into the dough, enriching it with salty, porky flavor. The bottom turns golden and crunchy, while the top remains soft and slightly doughy, thanks to the steam and grease from the cooking sausage.
Like most waffle-based creations, this one is simple to prepare. Take a tube of pre-made biscuit dough, separate one round, and layer it with a 1/4-inch slice of sausage. (I opted for Jimmy Dean’s hot sausage, sold in a 1-pound roll.)
Preheat your waffle iron to medium-low to avoid burning the biscuit. Place the sausage-topped dough in the center, close the lid, and cook for roughly 5 minutes, rotating halfway for even browning. (The side near the hinge tends to cook faster.)
Cook until the bottom is a rich golden brown and the top is no longer sticky. Transfer to a plate, drizzle with syrup—it collects beautifully in the waffle’s grooves—and serve. Adding an egg on top is an option, but be prepared for a post-meal nap—or perhaps a cigarette.
