Cinnamon French Toast Biscuits

Finding the perfect weekend breakfast that feels special but doesn’t require hours in the kitchen can be tricky. You want something that’s more exciting than regular toast but not as complicated as a full pancake spread, especially when you’re trying to feed hungry kids who can’t wait much longer.

These french toast biscuits are exactly what you need: they combine the comfort of buttery biscuits with the sweet, cinnamon-y goodness of french toast, and they’re surprisingly easy to make with ingredients you probably already have in your pantry.

What Kind of Biscuits Should I Use?

Day-old biscuits are perfect for this recipe because they’ve had time to firm up and won’t fall apart when you dip them in the egg mixture. You can use homemade biscuits, store-bought refrigerated biscuits, or even frozen ones that you’ve baked and let sit overnight. Buttermilk biscuits work especially well since they have a nice tangy flavor that pairs great with the sweet French toast coating. If your biscuits are only a few hours old, you can slice them in half and let them sit out on the counter for a bit to dry out, or even pop them in a low oven for a few minutes to help them firm up.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Day old biscuits: Fresh biscuits work too – just let them sit out for an hour to firm up a bit. You can also use leftover dinner rolls, croissants, or even thick slices of brioche bread for a different twist.
• Milk: Any milk you have on hand works great – whole milk, 2%, or even heavy cream for extra richness. Non-dairy options like almond milk or oat milk work fine too, though the flavor will be slightly different.
• Eggs: This is one ingredient I wouldn’t mess with – the eggs are what create that custardy coating that makes French toast special. Stick with regular chicken eggs for best results.
• Vanilla: If you’re out of vanilla, try almond extract (use half the amount) or just skip it entirely. The French toast will still taste great.
• Cinnamon: Feel free to swap with nutmeg, pumpkin pie spice, or even a pinch of cardamom for something different. You can also leave it out if spices aren’t your thing.
• Butter: Cooking oil, coconut oil, or even cooking spray work for frying, though butter gives the best flavor and golden color.

Watch Out for These Mistakes While Cooking

The biggest mistake when making French toast biscuits is using fresh or soft biscuits, which will fall apart when you dip them in the egg mixture – day-old biscuits are perfect because they hold their shape while still absorbing the custard.

Another common error is making your egg mixture too thin, so whisk those eggs really well and don’t add extra milk beyond what’s called for, or your biscuits won’t get that nice golden coating.

Keep your heat at medium or medium-low to avoid burning the outside while leaving the inside cold, and make sure to let each side cook for 2-3 minutes until golden brown.

Finally, don’t skip the butter in the pan – it prevents sticking and gives you that crispy, restaurant-quality exterior that makes these biscuits so good.

What to Serve With French Toast Biscuits?

These french toast biscuits are perfect for a weekend brunch spread alongside crispy bacon or breakfast sausage links. I love drizzling them with warm maple syrup and adding a pat of butter on top, just like regular french toast. Fresh berries like strawberries or blueberries make a great addition too, especially if you want to balance out all that buttery goodness. For something extra special, try serving them with a dollop of whipped cream or even a scoop of vanilla ice cream if you’re feeling indulgent.

Storage Instructions

Keep Fresh: These French toast biscuits are best enjoyed right away while they’re warm and crispy on the outside. If you have leftovers, store them in the fridge in an airtight container for up to 2 days, though they won’t be quite as crispy as when fresh.

Make Ahead: You can actually prep the egg mixture the night before and keep it covered in the fridge. Just give it a good whisk before dipping your biscuits in the morning. The day-old biscuits work perfectly since they’re already a bit firm and won’t fall apart when soaked.

Warm Up: To bring back some of that crispy texture, pop leftover French toast biscuits in a toaster or toaster oven for a minute or two. You can also warm them in a skillet with a little butter over medium heat until they’re heated through and slightly crispy again.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 36-44 g
• Fat: 50-60 g
• Carbohydrates: 150-170 g

Ingredients

For the biscuits:

• 8 day-old baked biscuits (preferably homemade for best texture)

For the custard:

• 1/2 tsp vanilla extract
• butter, as needed
• 4 large eggs (at room temperature for a smoother custard)
• 3/4 cup whole milk
• 1/2 tsp ground cinnamon (I use McCormick for consistent flavor)

Step 1: Prepare the Biscuits

• 8 leftover baked biscuits, day old

Slice the 8 leftover day-old baked biscuits in half, creating a top and bottom piece for each.

Set the biscuit halves aside.

Using biscuits a day after baking actually helps them soak up the custard better without falling apart.

Step 2: Make the Egg Mixture

• 4 large eggs
• 3/4 cup whole milk
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon

In a mixing bowl, whisk together the eggs, whole milk, vanilla extract, and ground cinnamon until smooth and well combined.

This mixture will be used to soak the biscuit halves before cooking.

Step 3: Heat the Skillet

• butter, for skillet and serving (as needed)

Place a skillet over medium-high heat and add a generous amount of butter.

Allow the butter to melt completely and coat the bottom of the skillet.

Make sure the butter is sizzling but not browned.

Step 4: Soak the Biscuits

• biscuit halves from Step 1
• egg mixture from Step 2

Working with one biscuit half at a time, dip each piece into the egg mixture (from Step 2).

Let each biscuit soak for a few seconds so it absorbs some liquid, but remove it before it becomes too soggy.

Shake off any excess egg mixture before moving on to the skillet.

Step 5: Cook the Biscuit French Toast

• soaked biscuit halves from Step 4
• butter, for skillet and serving (as needed)

Arrange the soaked biscuit halves in the hot skillet (from Step 3).

Cook until the bottoms are golden brown and set, about 2-3 minutes, then flip and cook the other side until equally browned and cooked through.

You may need to add more butter to the skillet as you work in batches.

I prefer to work in batches to get an even, crispy brown on each piece without overcrowding the pan.

Step 6: Serve

Transfer the biscuit French toast to plates while hot.

Serve with additional butter if desired.

Enjoy with your favorite toppings, such as syrup and fresh berries, for a classic breakfast treat.