Buttermilk Biscuit French Toast

Servings: 8

Get the Pan!

Biscuits don’t need to get stale to absorb egg dip like other French toast breads. Their craggy character is a natural sponge.




1 can refrigerator buttermilk biscuits
4 eggs
2 tablespoons half-and-half
1 tablespoon pure vanilla extract
Raspberry syrup
Sweetened whipped cream or thick honey yogurt
Cocoa powder
Fresh raspberries


Buttermilk Biscuit French Toast
[Click for larger image] 


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.