Buttermilk Biscuit French Toast
Biscuits don’t need to get stale to absorb egg dip like other French toast breads. Their craggy character is a natural sponge.
Bake biscuits as directed but 2-3 minutes under time so crusts are light brown with softer, absorbable bottoms; cool on rack; cut in half. Whisk eggs with cream and vanilla in a wide-bottomed plate. Dip biscuits in egg mix a few minutes each side. When ready to cook, place onto a griddle pan with Teflon™ nonstick coating. Over medium heat lightly brown both sides. Plate with syrup; cream or yogurt; sprinkle cocoa; top with a berry.