Cinnamon French Toast Biscuits (Printable Format)
Buttery biscuits with cinnamon custard, pan-cooked to a golden finish for a breakfast classic.
# Needed Ingredients:
→ Biscuits
01 -
8 day-old baked biscuits, preferably homemade
→ Custard
02 -
4 large eggs, at room temperature
03 -
3/4 cup whole milk
04 -
1/2 teaspoon vanilla extract
05 -
1/2 teaspoon ground cinnamon
→ For Cooking and Serving
06 -
Butter, as needed for skillet and serving
# Preparation Steps:
01 -
Slice the day-old baked biscuits in half horizontally to form a top and bottom piece for each. Set halves aside.
02 -
In a medium bowl, whisk together the eggs, whole milk, vanilla extract, and ground cinnamon until smooth and cohesive.
03 -
Heat a skillet over medium-high and add a generous amount of butter, swirling to fully coat the bottom. Ensure butter is melted and sizzling, not browned.
04 -
Working one at a time, briefly immerse each biscuit half in the custard mixture. Allow them to absorb some liquid but avoid oversoaking. Let excess custard drip off before cooking.
05 -
Arrange soaked biscuit halves in the hot skillet, without overcrowding. Cook for 2 to 3 minutes until the underside is golden brown, then flip and cook the other side until both are browned and centers are set. Add more butter as needed between batches.
06 -
Remove finished pieces to plates while hot. Top with additional butter if desired. Enjoy with maple syrup or fresh berries.
# Supplementary Details:
01 -
Using day-old biscuits allows them to hold their shape and absorb custard without becoming too soft.