What an idea, Peggy! We haven't tried waffling biscuits, but we think it could work if the dough was thin enough. A biscuit that's 1-2" thick might not cook all the way through in the center, but something thinner could put you in business. You should note that the final product will be slightly dense and won't have the classic lofty layers of a biscuit since it's pressed in the waffle iron. Give it a shot if you like! Kye@KAF

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