Ingredients

4 tablespoons butter, softened

½ cup cream cheese, softened

1 cup powdered sugar

½ cup whole milk (for glaze)

½ teaspoon vanilla extract (for glaze)

2 cups Bisquick mix

2 tablespoons brown sugar

3 tablespoons unsweetened cocoa powder

1 cup buttermilk

½ cup whole milk (for batter)

30 drops red gel food coloring

1 egg

2 tablespoons melted butter (for batter)

1 teaspoon vanilla extract (for batter)

Instructions

Step 1: Make the cream cheese glaze by beating together the softened butter and cream cheese until smooth. Add the powdered sugar and continue beating until the mixture is light and fluffy, scraping down the bowl as needed to ensure it is lump-free.

Step 2: Stir in the ½ cup whole milk and ½ teaspoon vanilla extract into the cream cheese mixture. Set the glaze aside.

Step 3: Preheat your waffle iron according to the manufacturer’s instructions.

Step 4: In a medium bowl, whisk together the Bisquick mix, brown sugar, and cocoa powder until evenly combined.

Step 5: Add the buttermilk, ½ cup whole milk, red gel food coloring, egg, melted butter, and vanilla extract to the dry ingredients. Whisk until you have a smooth batter.

Step 6: Pour about ¾ cup of the batter into the preheated waffle iron. Close and cook for 4-5 minutes or until the waffles easily release and are slightly crispy on the outside but soft inside. Adjust time as needed based on your waffle iron.

Step 7: Remove the waffle and drizzle with cream cheese glaze while still warm.

Step 8: Repeat with the remaining batter, serving waffles fresh from the iron.

Tips & Variations

Use red gel food coloring for a more vibrant red color without thinning the batter.

For extra richness, add a teaspoon of instant espresso powder to the batter to enhance the chocolate flavor.

Try substituting Greek yogurt for some of the buttermilk to add moisture and protein.

If you prefer a thicker glaze, reduce the milk slightly until the desired consistency is reached.

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or toaster oven to restore crispness before serving. The cream cheese glaze is best made fresh, but can be refrigerated for up to 2 days in a sealed container; bring it to room temperature and stir before using.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter and store it covered in the refrigerator for up to 24 hours. Give it a gentle stir before cooking as some ingredients may settle.

What if I don’t have Bisquick mix?

You can make your own biscuit mix by combining flour, baking powder, salt, and a fat like shortening or butter. However, using Bisquick simplifies the process and provides consistent results.