Buttermilk Biscuit French Toast

Serves: 8

You don't need stale biscuits before they absorb egg easily, like other French toast breads. 

A biscuit's craggy character makes it a natural sponge. Unlike other French toast breads that absorb egg dip best when they've gone stale, fresh biscuits work just fine for a fun twist on this classic.


  • 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 or confectioner's sugar
  • Fresh raspberries


  1. Prepare biscuits as directed but bake for 2-3 minutes less than the recommended time so that the crusts are light brown and have softer, absorbable bottoms.
  2. Cool on rack and then cut in half.
  3. Whisk together eggs, cream, and vanilla in a shallow dish.
  4. Dip both sides of biscuits in egg mixture, soaking each side for a few minutes. Keep dipped biscuits on a plate until all are prepared.
  5. Cook biscuits in several batches on a griddle pan or skillet with Teflon™ nonstick coating; don't overcrowd.
  6. Over medium heat, lightly brown both sides.
  7. Plate with syrup, cream, or yogurt. Add a sprinkle of cocoa powder or confectioner's sugar; top with a berry.