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Cinnamon French Toast Biscuits

Cinnamon French Toast Biscuits

This recipe offers a creative and delicious way to use leftover biscuits by transforming them into a delightful breakfast. It combines the fluffy texture of a biscuit with the rich, custardy flavor of classic French toast. The day-old biscuits are briefly soaked in a cinnamon and vanilla egg mixture and then pan-fried in butter until golden-brown and crisp on the outside.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 leftover baked biscuits, preferably a day or two old
  • 4 large eggs
  • 3/4 cup whole milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Butter, for the skillet and for serving

Equipment

  • Shallow dish
  • Whisk
  • Large skillet (cast iron recommended)

Method
 

Instructions
  1. Prepare the Custard Bath: In a shallow dish that’s wide enough to fit a biscuit, whisk together the eggs, whole milk, vanilla extract, and ground cinnamon. Keep whisking until it’s smooth and uniform in color, with no streaks of egg white remaining. This will ensure each biscuit gets an even coating.
  2. Heat Your Skillet: Place a large skillet (cast iron works beautifully here) over medium heat. Add a generous pat of butter and let it melt and sizzle. You want the pan hot enough to create a nice crust but not so hot that the butter burns before you even add the biscuits.
  3. Dip the Biscuits: Take one of your day-old biscuits and gently dip it into the egg mixture. This is the most important step! Don’t let it soak for too long. A quick dip, about 10-15 seconds per side, is all you need. You want the custard to penetrate just the surface, not turn the whole biscuit to mush.
  4. Cook to Golden Perfection: Carefully place the dipped biscuit onto the hot, buttery skillet. Let it cook for about 2-3 minutes per side. You’re looking for a deep golden-brown crust. You can cook them in batches to avoid overcrowding the pan, adding a little more butter between each batch to keep things from sticking.
  5. Serve and Enjoy: Transfer the finished Cinnamon French Toast Biscuits to a plate. Serve them immediately while they’re warm, topped with another pat of butter and a generous drizzle of maple syrup.

Notes

This recipe is ideal for using up leftover biscuits that are a day or two old, as fresh biscuits are too soft and may fall apart. Cook over medium heat to prevent burning the outside before the inside is heated through. For variations, consider adding spices like nutmeg or cardamom, using non-dairy milk, or sweetening the custard with brown sugar. The recipe is best served fresh, but leftovers can be reheated in a skillet or toaster oven. Nutritional information was not provided in the source document.