Friscuits: French Toast Biscuits
Fluffy layers of buttermilk dough soaked in an egg custard bath & pan fried. The new brunch of your dreams!
This recipe also yields the most delectable, fluffy buttermilk biscuits, it’s worth saving for these alone!
Friscuits: French Toast Biscuits
Fluffy layers of buttermilk dough soaked in an egg custard bath & pan fried
Ingredients
For the buttermilk biscuits:
- 2 cups flour all purpose
- 1 tbsp baking powder
- 1 tbsp granulated sugar
- 6 tbsp cold butter grated
- ¾ cup buttermilk
For the french toast bath:
- 3 eggs
- 1½ tsp vanilla
- 1 tsp cinnamon
- 2½ tbsp buttermilk
Instructions
- Preheat oven to 425 F. In a large bowl, combine dry ingredients and add cold grated butter. Combine butter with dry ingredients by incorporating it with your hands until it reaches a mealy texture.
- Add buttermilk and mix until just combined. Transfer to a floured surface and use your hands to bring the dough together, be careful not to overwork the dough. Gently flatten the dough out and fold the dough over itself a few times until it creates a square. Flatten once more into a 1” sheet and cut biscuits using a glass cup or biscuit cutter. You should have about 6-8 biscuits.
- Arrange in a lined baking sheet and bake for about 12 mins until golden brown. Brush tops with melted butter and divide biscuits in half.
- Whisk eggs, vanilla, buttermilk, and cinnamon in a large bowl. Dip halved biscuits into egg bath and let soak for at least a minute. Pan fry on a buttered skillet over medium heat for about 1-2 mins each side.
- Serve with butter, maple syrup and whipped cream!
