Tillamook Cheddar Bacon Savory Waffle
1 cup flour
⅛ tsp salt
½ tbsp baking powder
2 tsp raw cane sugar
½ tbsp poultry seasoning
2 tbsp cold Tillamook Extra Creamy Salted Butter (cut into small chunks)
1 cup coarsely grated or diced Tillamook Medium Cheddar Cheese
¼ cup finely diced scallions (or green onions)
12 oz 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.
Add an additional pad of butter on top and any of your favorite savory waffle toppings. Serve warm or at room temperature.