Buffalo Chicken Waffles

  • 1 pack of refrigerated Baker’s shortcake biscuits
  • 1/2 cup packed brown sugar
  • 1/2 cup hot sauce
  • 1 lb boneless skinless chicken, cooked, shredded
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1 cup ranch dressing
  • 1/2 cup chopped green onions (4 medium)


  1. Spray waffle maker with cooking spray; heat waffle maker. Heat oven to 350°F.
  2. Separate dough into 8 biscuits. Place 1 biscuit in center of hot waffle maker. Close lid; bake 2 to 3 minutes or until golden brown. Repeat with remaining biscuits.
  3. In medium microwavable bowl, mix brown sugar and hot sauce. Microwave on High 1 minute. Stir mixture; pour into bowl with cooked shredded chicken. Stir to combine.
  4. Line 2 cookie sheets with foil or cooking parchment paper. Place 4 waffles on each cookie sheet. Top each waffle with 1/4 cup chicken mixture; top each with 1/4 cup cheese.
  5. Bake in oven 5 minutes or until cheese is melted. Spoon dressing over each warm waffle; sprinkle with green onions. Serve immediately.

Turn your favorite shortcake into a meal with these golden biscuit-waffles topped with sweet and spicy Buffalo chicken.