The exact origins of this dish are unknown, although several theories about its origin exist. During the Civil War fried chicken took on a new significance. The frying process made chicken less prone to spoilage, allowing women to send it to soldiers fighting in the battlefield.

1600’s.. the Pennsylvania Dutch were eating a version of Chicken and Waffles; however, instead of frying their poultry, they used boiled or roasted chicken, which was then shredded and put on top of waffles with gravy instead of syrup

Waffles entered American cuisine in the 1790s after Thomas Jefferson’s purchase of a waffle iron from France. Recipes for waffles and chicken soon appeared in cookbooks. Because African Americans in the South rarely had the opportunity to eat chicken and were more familiar with flapjacks or pancakes than with waffles, they considered the dish a delicacy. For decades, it remained “a special-occasion meal in African American families.”

Some historians place the origin later, after the post-Civil War migration of African Americans to the North. Fried chicken was a common breakfast meat, and serving “a breakfast bread with whatever meat [was available] comes out of the rural tradition.” The combination of chicken and waffles does not appear in early Southern cookbooks such as Mrs. Porter’s Southern Cookery Book, published in 1871 or in What Mrs. Fisher Knows About Old Southern Cooking, published in 1881 by former slave Abby Fisher. Fisher’s cookbook is generally considered the first cookbook written by an African American. The lack of a recipe for the combination of chicken and waffles in Southern cookbooks from the era may suggest a later origin for the dish.

Southern cooking would find its way up North, as slaves—freed after the Civil War—were lured by rumor of better jobs and opportunities. The dish can be found in the 1930s in such Harlem locations as Tillie’s Chicken Shack, Dickie Wells jazz nightclub, and Wells Supper Club

Serving up chicken & waffles”. Los Angeles Business Journal. September 22, 1997. p. 1.


Cookery Book by Penelope Pemberton from 1716.  Szathmary Culinary Collection:  Msc 533 : En8

Whip sillibubs
Take a quart of crame 2 whits of eggs a gill of comon milk put to it sack & suger to yr tast yn ye iuse of a lemon stir ym together with ye whisk & beaten ym up a litle to beat ye eggs yu ceep whiskin bacward & forward & as ye rase a prity quantety take it of whip Lay it one a sive botom so do tel yu have anoufe put sack wite wine clarit or maid wins & sweeten it into ye blasses & Lay ye whip one ym up hapt when ye are rady to goe to ye table

Whip Sillibubs or Lemon posits
Take a quart of ye best crame put to it halfe a pint of white wine ye iuse of a lemon sweeten it to yr tast put it in a panshon & beat it with a whisker tel yu see it begin to brake yn power it into glasses & set ym in cold water or 4 or 5 or 6 ours before yu use ym & by yt time thare will be a prity sort of drink at ye botom yu may Lay whip one ye top hapt up a litle lemon pill in if whip

View this book online in the Iowa Digital Library.


The dish gained regional distinction after the Civil War when food was in short supply.  Sawmill crews in Appalachian logging camps often survived on little more than coffee, biscuits and cream gravy—hence the popular term “sawmill gravy.” 

The biscuit emerged as a distinct food type in the early 19th century, before the American Civil War. Cooks created a cheap to produce addition for their meals that required no yeast, which was expensive and difficult to store.

Soft biscuits are common to Scotland and Guernsey and that the term biscuit as applied to a soft product was retained in these places, and in America, whereas in England it has completely died out…

Confederate Biscuits

2 cups flour

2 teaspoons baking powder

¼ teaspoon baking powder

1 teaspoon salt

6 tablespoons shortening

2/3 cup buttermilk

Sift together flour, baking powder, baking soda and salt. Cut in shortening until mixture is the consistency of meal. Stir in buttermilk. Form mixture into a ball; place on a floured surface and knead a few times. Pat out to about 1/4-inch thick. Cut with a small biscuit cutter. Place on an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes. Cut open and spread with a little butter.—gravy-recipe

Information from


Yahoo Food asked some of the cheese experts at the Cellars at Jasper Hill to put together a list of cheeses you might not expect to find on cheeseburger — but should (pictured are my photos of some of the cheeses listed): 

10 Cheeses You Would Never Think to Put on a Burger

What do you get when you mix National Cheeseburger Day with four expert Vermont cheesemongers? 

You get a whole lot of awesome, is what—the sorts of unique combos that will make you totally re-think your go-to orange American slice or fat, doesn’t-melt-so-well hunk of cheddar.

The fine folks at Jasper Hill Farm, who make the unctuous blue cheese pictured above, put their heads together to create this crack list of the top 10 cheeses you should slap on your next burger.

The cheeses include: Mons Gabietou, Neal’s Yard Dairy Kirkham’s Lancashire, Columbia Cheese Scharfe Maxx, Spring Brook Farm Reading, Roelli Dunbarton Blue Cheddar, Vermont Creamery Fresh Chèvre, Cowgirl Creamery Red Hawk, Landaff Creamery Landaff, Bayley Hazen Blue and Cabot Hot Buffalo Wing Cheddar.

Click through for the full descriptions!  


Head up, Nashville-area folks, The Southern Artisan Cheese Festival is returning this September 27th! The South’s cheese scene has experienced tremendous growth and development in the last decade, and this is a great opportunity to sample the the wares of producers new and established. 


Saturday, September 27th
2:00 - 6:00pm
At the historic Neuhoff Building in Nasvhille, TN

Cheesemakers and food artisans from eight states come together to celebrate the growing movement of handcrafted foods here in the South. Festival attendees sample any of hundreds of small batch cheeses, cured meats, jams, breads, crackers, pickles, and more. The good folks who create these amazing foods are here to chat and will offer their goods for sale so you can take home your favorites.  Regional craft beers and a selection of cheese-friendly wines are included with your ticket to sip while you nosh and socialize.

Cheesemakers: Belle Chevre AL  |  Blackberry Farm TN  |  Boone Creek Creamery KY  |  Capriole Goat Cheese  IN  |  Caromont Farm VA  |  English Farmstead Cheese NC  |  Good Shepherd Cheese KY  |   Greendale Farm GA    |  Kenny’s Farmhouse KY  |  Kent Walker Cheese AR  |  Manyfold Farm GA  |  Nature’s Harmony   GA  |  Noble Springs Dairy  TN  |  Paradox Farm NC  |  Prodigal Farm NC  |  Sequatchie Cove Creamery   TN  |   Sweet Grass Dairy GA  |  White River Creamery AR  |  And one honorary southerner: Marcoot Jersey Creamery in IL

Get your tickets here

(Photos ©2014 Southern Artisan Cheese Festival)