Ingredients

• Nonstick cooking spray
• Dough scraps from Trisha Yearwood's Angel Biscuits, recipe follows
• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 1/2 cup heavy cream
• 2 lemons, zested
• Juice of 1 lemon
• 1/4 cup maple syrup
• 1 cup fresh blueberries, for serving
• 5 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 5 tablespoons sugar
• 1/4 cup warm (90 to 110 degrees F) water
• 1/2 ounce (2 packages) active dry yeast
• 1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted
• 2 cups buttermilk

Instructions

1. Special equipment: a waffle iron
2. Spray a waffle iron with nonstick spray; heat to medium.
3. Gather the biscuit scraps into a ball, then press out as thin as possible on a lightly floured work surface; the thinner the biscuit, the fluffier the waffle will be. With a biscuit cutter, cut out biscuits, making sure they will fit into the waffle iron, width-wise.
4. When the iron is hot, add the biscuits, one per square, and close the lid. Cook until golden brown, 1 to 2 minutes. Remove and repeat.
5. Meanwhile, combine the cream cheese and sugar in a large bowl. Using an electric hand mixer, beat until smooth and well incorporated. Add the cream and lemon zest; beat until light and fluffy. Set aside.
6. In a small bowl, combine the lemon juice and maple syrup. Set aside.
7. To serve, place two waffles on a plate and top with lemon cream, lemon syrup and blueberries.
8. Preheat the oven to 425 degrees F.
9. In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
10. In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
11. Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
12. Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.
13. Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.