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.
Where I live we usually put a batter in the waffle iron, doughs usually get shaped and put on a pan (or put into a loaf pan to make bread shaped bread). All that being said, I’m in the southern US, we aren’t known for making sense most the time.
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.
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.
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.
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I struggle to follow your logic there.
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Waffle Press woul’ve made more sense in that case.
Where I live we usually put a batter in the waffle iron, doughs usually get shaped and put on a pan (or put into a loaf pan to make bread shaped bread). All that being said, I’m in the southern US, we aren’t known for making sense most the time.
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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.