This indulgent Buttermilk Biscuit French Toast transforms flaky, store-bought biscuits into golden, custard-soaked pillows of joy. The result is a crisp, buttery exterior giving way to a soft, warm center that tastes like a cross between a donut and classic French toast. It is a quick and comforting breakfast hack that turns simple pantry staples into a morning feast.
Jump to RecipeButtermilk Biscuit French Toast Bake Recipe Ingredients
- 2 large eggs
- 1 cup milk (half and half, almond milk, or whole milk)
- Pinch of kosher salt
- 1 tbsp sugar, honey, or maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 12 buttermilk biscuits (canned or homemade)
- Butter (for cooking)
How To Make Buttermilk Biscuit French Toast Bake Recipe
- Make the Custard: In a shallow dish (like a pie plate or wide bowl), crack the eggs. Add the milk, pinch of kosher salt, sweetener of choice (sugar/honey/syrup), vanilla extract, and ground cinnamon. Whisk vigorously until the egg yolks are fully broken down and the cinnamon is distributed throughout the liquid, rather than floating in clumps on top.
- Prep the Biscuits: Take your buttermilk biscuits and split each one in half horizontally (like you are opening a sandwich). You should now have 24 thinner biscuit rounds.
- Dunk and Soak: Working with a few at a time, dunk the biscuit halves into the egg mixture. Flip them so they coat evenly. Important: Do not leave them swimming in the liquid for too long. Unlike stale bread, raw or soft biscuit dough absorbs liquid fast and can fall apart if soaked for more than a few seconds.
- Cook ’em up: Heat a skillet or griddle over medium heat. Add a generous pat of butter and let it melt until it foams but doesn’t brown. Place the soaked biscuit halves in the pan. Cook for 3–4 minutes per side. Watch for the edges to turn deep golden brown and the center to puff up slightly.
- Serve: Remove from the pan immediately. Serve warm topped with syrup, jam, or a dusting of powdered sugar. They are best eaten right off the pan while the edges are crisp.
Recipe Tips
- Biscuit Selection: “Flaky Layer” style biscuits work best for this recipe as they are designed to be split easily. “Homestyle” or “Southern” biscuits may crumble when you try to pull them apart.
- Heat Control: Because biscuit dough is denser than bread, it needs time to cook through to the middle. Keep the heat at medium or medium-low. If the pan is too hot, the outside will burn before the raw dough inside cooks.
- Cinnamon Distribution: Cinnamon loves to float. Whisk the custard mixture occasionally between batches of dipping to ensure every biscuit gets a spicy coating.
- Keeping Warm: If cooking for a crowd, place the cooked biscuits on a wire rack set over a baking sheet in a 200°F oven to keep them warm and crisp while you finish the rest.
- Butter vs. Oil: Use butter for flavor, but if you are doing a large batch, you can add a splash of vegetable oil to the butter to prevent it from burning over time.
What To Serve With Buttermilk Biscuit French Toast Bake Recipe
These sweet, doughy bites need something savory or fresh to balance the plate.
- Crispy Bacon: The salty crunch contrasts perfectly with the soft, sweet biscuits.
- Fresh Fruit: Strawberries, blueberries, or sliced bananas.
- Scrambled Eggs: For a complete protein-packed breakfast.
- Greek Yogurt: A tart side to dip the sweet toast in.
How To Store Buttermilk Biscuit French Toast Bake Recipe
- Refrigerate: Store leftover cooked biscuits in an airtight container in the refrigerator for up to 3 days.
- Reheat: To revive the texture, reheat them in a toaster oven or air fryer at 350°F for 2-3 minutes. Microwaving will make them soft and chewy.
- Freeze: Flash freeze the cooked biscuits in a single layer on a baking sheet, then transfer to a freezer bag. They keep for up to 2 months. Reheat directly from frozen in the toaster.
Buttermilk Biscuit French Toast Bake Recipe Nutrition Facts
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 45mg
- Sodium: 380mg
- Total Carbohydrates: 24g
- Dietary Fiber: 1g
- Sugar: 5g
- Protein: 5g
Nutrition information is estimated per 2 biscuit halves.
FAQs
Yes, but you must thaw them completely in the refrigerator first so you can split them and cook them through properly.
If the outside is dark but the inside is doughy, your heat was too high. Turn the heat down and cook them longer and slower next time.
Yes! To make a true “bake,” chop the biscuits into quarters, toss them in the custard mixture, dump into a greased 9×13 dish, and bake at 350°F for 25-30 minutes until set.
Buttermilk Biscuit French Toast Bake Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy6
servings10
minutes15
minutes210
kcalA clever stovetop breakfast hack turning split buttermilk biscuits into golden, custard-dipped French toast rounds.
Ingredients
12 buttermilk biscuits
2 eggs
1 cup milk
1 tbsp sugar
1 tsp cinnamon
1 tsp vanilla
Pinch salt
Butter
Directions
- Whisk eggs, milk, sugar, spices, and salt in a shallow dish.
- Split biscuits in half horizontally.
- Melt butter in a skillet over medium heat.
- Dip biscuit halves quickly into custard.
- Cook 3-4 minutes per side until golden.
- Serve warm with toppings.
Notes
- Do not soak the biscuits too long or they will fall apart.
- Keep the heat at medium to ensure the dough cooks through without burning the sugar.
- Use flaky layer biscuits for the easiest splitting.
