Buttermilk Biscuit French Toast Bake Recipe

This buttermilk biscuit French toast recipe takes leftover biscuits (or fresh ones, if you’re fancy) and turns them into crispy-edged, custard-soaked pieces of breakfast magic. It’s quick, only needs a few basics, and doesn’t make a huge mess — perfect for weekends or random mornings when you’re low-key hungry.

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Quick Summary

• Prep time: 5 mins
• Cook time: 6 mins
• Flavor: warm, buttery, cinnamon-y
• Great for: lazy brunches, biscuit leftovers, sweet cravings

Why I Like This Recipe

Not gonna lie, this one happened because I didn’t want to throw out a pack of biscuits from two days ago. Tried dipping them in a little French toast batter and frying them like pancakes. Weirdly good. Kinda like dessert, but not too sweet. Been keeping a stash of biscuits in the freezer ever since.

Ingredients

• 2 large eggs
• 1 cup milk (or half and half, or almond, whatever’s around)
• Pinch of kosher salt
• 1 tbsp sugar, honey, or maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 12 buttermilk biscuits
• Butter (for cooking)

How To Make Buttermilk Biscuit French Toast Bake

1. Make the custard: Whisk eggs, milk, salt, sugar (or syrup), vanilla, and cinnamon in a shallow dish. A pie plate works. So does a bowl. No stress.
2. Prep the biscuits: Split each biscuit in half. Dunk a few at a time into the egg mix — flip so they soak evenly but don’t leave ‘em swimming.
3. Cook ‘em up: Melt a bit of butter in a pan or on a griddle over medium. Add biscuit halves and cook 3–4 mins per side, until golden and crisp.
4. Serve: Warm with syrup, jam, powdered sugar — whatever makes sense. They’re best right off the pan, but you can hold ‘em in a low oven for a bit.

Tips for Success

• Day-old biscuits actually work better — they don’t fall apart.
• Don’t soak the biscuits too long or they’ll turn to mush.
• Butter helps the edges crisp up — don’t skip it.
• Use real cinnamon if you can. It adds a ton of flavor.
• Keep the heat at medium so the outside browns before the inside dries out.

Storage and Reheating

• Fridge: Store extras in an airtight container for up to 2 days.
• Reheat: Skillet > microwave. Low heat, little butter, quick flip. Gets the crisp back.
• Freezer: Wrap in foil or bags. Reheat from frozen in a toaster oven or air fryer.

Frequently Asked Questions

• Can I use canned biscuits?
  Yep. Just bake ’em first. This recipe needs fully cooked biscuits to start with.
• What milk works best?
  Anything, honestly. Regular milk, almond milk, half and half — they all get the job done.
• Can I make this ahead?
  Sorta. You can mix the custard the night before. But cook the biscuits fresh.
• Do they taste like regular French toast?
  Kind of. But more dense and flaky, especially if the biscuits are buttery.
• Can I bake these instead of frying?
  Not really. You want the hot pan for that crispy outside.

Common Mistakes and How to Dodge Them

• Over-soaking the biscuits: They’ll get soggy and fall apart. Just a quick dunk is enough — in and out.
• Using fresh, soft biscuits: They can work, but older ones hold up better. If yours are super fresh, maybe toast them first.
• Skimping on the butter: You need that little fat in the pan to get a proper golden crust. Dry pan = sad biscuit.
• Crowding the skillet: Give them space. If you stack them or cram them in, they steam instead of crisp.
• Not flipping early enough: If they sit too long on one side, they’ll burn. Flip once the edges start browning.

Nutrition Facts (Per Serving)

• Calories: 258 kcal
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 105mg
• Sodium: 310mg
• Potassium: 90mg
• Total Carbohydrate: 28g
• Dietary Fiber: 6g
• Sugars: 4g
• Protein: 8g