Cinnamon French Toast Biscuits

Warm flaky biscuits transformed into golden cinnamon French toast bring easy comfort any day of the week. This recipe gives leftover biscuits a second life with a custard soak and sizzling skillet treatment that guarantees crispy edges and soft, fluffy centers—a Southern twist on a brunch classic.

The first time I made biscuit French toast, I was amazed at how my kitchen filled with the scent of vanilla and cinnamon. Even my pickiest niece came back for seconds.

Ingredients

• Day old biscuits: Biscuit halves that have dried out slightly hold up best to soaking and cook up golden at the edges
• Eggs: Large eggs at room temperature beat up smooth for custard and cook gently without rubbery spots
• Whole milk: Adds richness to the custard and helps crisp the biscuits in the pan
• Vanilla extract: Adds warmth and sweets up the custard layer use real vanilla for fullest flavor
• Ground cinnamon: Choose a fresh canister for fragrance or seek out McCormick for steady reliable results
• Butter: Unsalted butter browns as it cooks the French toast and makes every bite more decadent always use enough to generously coat the skillet

Instructions

Prepare the Biscuits:

Take eight leftover day-old biscuits and slice each in half to create a top and bottom for every biscuit. Lay them out while you prepare the soaking mixture. Older biscuits have the perfect texture to absorb but still hold their shape.

Make the Egg Mixture:

Break four large eggs into a bowl. Add three quarter cup whole milk vanilla extract and ground cinnamon. Whisk carefully until completely smooth and light in color. Make sure there are no streaks of yolk or unmixed cinnamon. This will be your soaking base.

Heat the Skillet:

Heat a sturdy skillet over medium-high and add a generous pat of butter until fully melted and foaming. Tilt the skillet to cover every surface with butter so the biscuits will not stick or burn.

Soak the Biscuits:

Working one piece at a time dip each biscuit half in the custard mixture. Let it soak just long enough to pick up moisture without falling apart. Gently shake off any drips before heading to the stove.

Cook the Biscuit French Toast:

Place each soaked biscuit half in the hot skillet. Leave room between pieces to get an even golden crust. Cook for two or three minutes before flipping. Each side should be deeply golden with a hint of crispiness at the edges. Cook in batches if needed and add more butter with every new round for richness.

Serve:

Move the warm biscuit French toast onto plates as soon as they come out of the skillet. Top with more butter if desired. Add toppings like maple syrup or fresh berries. Serve immediately for the best contrast between crispy crust and pillowy inside.

My favorite part is the golden crust that forms where biscuit meets bubbling butter. My son once insisted I pack leftovers for his lunchbox and ended up trading for more at school.

Storage and Leftover Tips

Keep any extra French toast biscuits in a covered container in the fridge for up to two days. Reheat on a dry skillet to revive crisp edges quickly. If you want to prepare ahead soak the biscuits then chill them overnight to fry in the morning.

Easy Ingredient Swaps

Swap almond milk for whole milk to make this dairy-light. Try pumpkin pie spice in place of cinnamon for a fall flavor. Use any style of biscuit—homemade or even canned work if homemade is not handy.

Perfect Ways to Serve This

Stack with whipped cream and berries for a special Sunday brunch. Sprinkle with toasted nuts or coconut flakes for crunch. Serve as a sweet treat after dinner with a drizzle of honey.

This recipe is the perfect way to turn leftover biscuits into an irresistible breakfast treat. Serve hot and enjoy with your favorite toppings for a memorable start to the day.

Recipe Q&A

→ Can I use store-bought biscuits?

Yes, store-bought biscuits work well, though homemade ones give a softer, richer flavor and texture.

→ Why use day-old biscuits?

Day-old biscuits are drier, helping them absorb the custard without getting soggy or falling apart during cooking.

→ Is it necessary to use whole milk?

Whole milk adds richness, but you can substitute with other milk types for a lighter result.

→ Which toppings pair well?

Classic choices include maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar.

→ How do I avoid soggy biscuits?

Dip biscuit halves briefly in the custard mixture and let excess drip off before frying for a tender, not mushy, finish.