Step 1

For Buttermilk Biscuit Waffles: Preheat waffle iron according to manufacturer’s directions.

Step 2

In a medium bowl, stir together flour, salt and black pepper. Using a pastry cutter, fork or your fingers; cut cold butter into flour until coarse, sand-like crumbs are formed. Slowly stir in buttermilk and whisked egg, mixing just until moist, making sure not to over mix (mixture should be thinner than biscuit dough and thicker than waffle batter).

Step 3

Spoon biscuit mixture onto preheated waffle iron, close and bake according to manufacture's instructions; cooking to desired crispness. Remove waffles and repeat with remaining batter.* Separate cooked waffles into sections and serve immediately topped with prepared Creamy Sausage Gravy.

Step 4

Creamy Sausage Gravy: Heat a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 5-7 minutes. Using a slotted spoon, transfer the sausage to a bowl, leaving some of the rendered fat in the skillet.

Step 5

Add one tablespoon butter to skillet. Add onions and cook until they begin to caramelize slightly, approximately 6-8 minutes. Add garlic and cook for 1-2 minutes.

Step 6

Add remaining butter to skillet and melt. Slowly whisk in flour and cook, whisking constantly, until a roux forms and turns a golden brown color, about 2 minutes. Continue whisking and slowly pour in the beef broth. Whisk constantly until there are no longer any lumps. Slowly whisk in milk.

Step 7

Reduce heat to a simmer and stir in cooked sausage. Season gravy with allspice, salt and plenty of freshly ground black pepper. Allow gravy to simmer until thickened, about 3-5 minutes. Serve immediately over prepared Buttermilk Biscuit Waffles.