Introduction

Cinnamon French Toast Biscuits combine the warm, buttery comfort of biscuits with the sweet, spicy flavors of classic French toast. This easy recipe transforms day-old biscuits into a delightful breakfast that’s quick to make and sure to please the whole family.

Three thick, round golden-brown pancakes with a crispy texture are stacked inside a white speckled bowl. On top of the middle pancake is a neat square of pale yellow butter beginning to melt. Around the pancakes, there are fresh blueberries with a deep blue color and one bright red strawberry with green leaves, adding a pop of color. The bowl sits on a light gray fabric with a white marbled background in soft focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 day-old baked biscuits (preferably homemade for best texture)
4 large eggs (at room temperature for a smoother custard)
3/4 cup whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Butter, as needed for cooking and serving

Instructions

Step 1: Slice the 8 leftover day-old baked biscuits in half, creating a top and bottom piece for each. Set the biscuit halves aside.
Step 2: In a mixing bowl, whisk together the eggs, whole milk, vanilla extract, and ground cinnamon until smooth and well combined. This will be the custard mixture.
Step 3: Place a skillet over medium-high heat and add a generous amount of butter. Allow it to melt completely and coat the bottom of the skillet without browning.
Step 4: Working with one biscuit half at a time, dip each piece into the egg mixture. Let it soak for a few seconds to absorb some liquid, but remove before it becomes too soggy. Shake off excess mixture.
Step 5: Arrange the soaked biscuit halves in the hot skillet. Cook until the bottoms are golden brown and set, about 2-3 minutes, then flip and cook the other side until equally browned and cooked through. Add more butter as needed and work in batches to avoid overcrowding.
Step 6: Transfer the cooked biscuit French toast to plates while hot. Serve with additional butter, syrup, and fresh berries if desired.

Tips & Variations

Use day-old biscuits to prevent them from falling apart when dipped in the egg mixture. If using fresh biscuits, let them sit out or warm briefly to firm up.
Substitute the biscuits with leftover dinner rolls, croissants, or thick slices of brioche for a flavor twist.
Swap whole milk with almond or oat milk for a dairy-free option, though flavor may vary slightly.
Try almond extract instead of vanilla for a different aroma, using half the amount.
Experiment with cinnamon substitutes like nutmeg, pumpkin pie spice, or cardamom for varied spice notes.
Butter is best for cooking, but cooking oil or spray can be used; butter gives the crispiest, tastiest crust.

Storage

French Toast Biscuits are best enjoyed fresh for their crispy texture. Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm them briefly in a toaster, toaster oven, or skillet with a little butter to restore some crispiness.

How to Serve

A close-up view of three golden-brown fried cakes with a crispy texture stacked slightly on top of each other in a white speckled bowl. On top of the cakes, there is a square pat of pale yellow butter melting gently. Around the cakes, there are fresh blueberries with a deep blue color and a bright red strawberry with green leaves. The bowl sits on a white marbled surface, enhancing the warm tones of the cakes and the vibrant colors of the fruit. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh biscuits for this recipe?

Fresh biscuits can be used, but they may fall apart when soaked. Let them sit out for about an hour or warm them briefly in the oven to firm up before dipping.

What if I don’t have cinnamon?

You can substitute cinnamon with nutmeg, pumpkin pie spice, or cardamom. If you prefer no spice, you can omit it entirely and still enjoy a tasty French toast biscuit.