I’m pretty sure waffle irons and clothes irons (and branding irons, and soldering irons) are called “irons” because they were historically just specially-shaped chunks of cast iron.
Waffle batter normally has baking powder in it to cause it to rise, or the egg whites in it have been whipped to make it fluffy.
Bay biscuits… probably don’t have as much baking powder in them as they’re pretty dense when you dollop out the dough and they don’t rise much in the oven.
So while you can make fluffy things in a waffle iron, just because you make bay biscuits in a waffle iron doesn’t mean they’re going to be fluffy.
They’re not as fluffy as waffles, but they’re denser even out of a waffle iron. A waffle iron doesn’t really compress what’s in it, it just moves the batter around into veins, so that veins hold the fluffiness so I don’t see why it would suddenly be too dense just because it’s made in a waffle iron. The whole point of waffle irons is to get a combo of fluffy and crispy.
Everyone here forgetting that this makes it dense and not fluffy otherwise we’d have put literally everything conceivable into a waffle iron.
Are you sure? Waffles made in a waffle iron are fluffy so just because it’s made in a waffle iron doesn’t mean it can’t be fluffy.
Depends on iron really. Where I live, we have those that actually press the dough, not just enclose it, hence the name IRON.
I’m pretty sure waffle irons and clothes irons (and branding irons, and soldering irons) are called “irons” because they were historically just specially-shaped chunks of cast iron.
Waffle batter normally has baking powder in it to cause it to rise, or the egg whites in it have been whipped to make it fluffy.
Bay biscuits… probably don’t have as much baking powder in them as they’re pretty dense when you dollop out the dough and they don’t rise much in the oven.
So while you can make fluffy things in a waffle iron, just because you make bay biscuits in a waffle iron doesn’t mean they’re going to be fluffy.
They’re not as fluffy as waffles, but they’re denser even out of a waffle iron. A waffle iron doesn’t really compress what’s in it, it just moves the batter around into veins, so that veins hold the fluffiness so I don’t see why it would suddenly be too dense just because it’s made in a waffle iron. The whole point of waffle irons is to get a combo of fluffy and crispy.