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
- 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.
- Cool on rack and then cut in half.
- Whisk together eggs, cream, and vanilla in a shallow dish.
- 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.
- Cook biscuits in several batches on a griddle pan or skillet with Teflon™ nonstick coating; don't overcrowd.
- Over medium heat, lightly brown both sides.
- Plate with syrup, cream, or yogurt. Add a sprinkle of cocoa powder or confectioner's sugar; top with a berry.