Description
These Cinnamon French Toast Biscuits offer a delightful weekend breakfast combining the buttery richness of day-old biscuits with the sweet, cinnamon-infused custard of classic French toast. Quick to prepare and using simple pantry staples, this recipe transforms leftovers into a kid-friendly, comforting morning treat with crispy golden edges and a tender, flavorful interior.
Ingredients
Scale
Biscuits
- 8 day-old baked biscuits (preferably homemade or store-bought buttermilk biscuits)
Custard Mixture
- 4 large eggs (at room temperature)
- 3/4 cup whole milk
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon (McCormick recommended)
For Cooking
- Butter (as needed for skillet and serving)
Instructions
- Prepare the Biscuits: Slice the 8 day-old baked biscuits in half horizontally, creating top and bottom pieces. Set aside. Using day-old biscuits helps them soak up the custard without falling apart.
- Make the Egg Mixture: In a medium mixing bowl, whisk together 4 large eggs, 3/4 cup whole milk, 1/2 tsp vanilla extract, and 1/2 tsp ground cinnamon until smooth and well combined to form the custard.
- Heat the Skillet: Place a skillet over medium-high heat and add a generous amount of butter. Allow it to melt and coat the skillet bottom evenly. Ensure the butter is sizzling but not browned to prevent burning.
- Soak the Biscuits: Dip each biscuit half one at a time into the egg mixture, letting it soak for a few seconds to absorb some liquid without becoming soggy. Shake off any excess custard before cooking.
- Cook the Biscuit French Toast: Arrange the soaked biscuit halves in the hot skillet. Cook each side for 2-3 minutes until golden brown and cooked through. Add more butter as needed and work in batches to avoid overcrowding.
- Serve: Transfer the cooked biscuits to plates while warm. Serve with additional butter and your favorite toppings like warm maple syrup, fresh berries, or whipped cream for an indulgent finish.
Notes
- Day-old biscuits are preferred to prevent fall-apart during soaking; if using fresh biscuits, let them sit out or warm slightly to firm up.
- Do not thin out the egg mixture excessively with extra milk; a thicker custard coating ensures better browning and flavor.
- Keep the skillet at medium to medium-low heat to avoid burning while allowing the inside to cook fully.
- Butter in the pan is crucial for preventing sticking and achieving a crispy, golden crust.
- Leftovers can be refrigerated for up to 2 days in an airtight container but will lose some crispness.
- Reheat leftovers in a toaster oven or skillet with butter to regain texture.
- For vanilla alternate, use almond extract at half the quantity or omit if unavailable.
- Spice substitutions include nutmeg, pumpkin pie spice, or cardamom for a flavor twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: French Toast Biscuits, Cinnamon Breakfast, Biscuits Recipe, Easy Breakfast, Kid-Friendly Breakfast, Leftover Biscuits, Quick Morning Meal, Buttermilk Biscuits, Sweet Breakfast
