I wish I could take the credit for this wonderful creation that is French Toast Biscuits, but I can’t. I first saw them on Twitter years ago. I immediately saved the picture to my phone and made a mental note to try making it, but I somehow lost the source and I’m a stickler about giving credit where it’s due.
It bothered me so much I just didn’t make them – until now! I posted the photo that had been saved in my phone since 2017 to my Instagram story and immediately people began to message me about Denver Biscuit Company.
Long story short: I finally got around to recreating their Lola – a chicken bacon egg and cheese sandwich served on french toast biscuits – and I hereby declare that from this day forward, all biscuits in my home that are not eaten the day they were baked will be transformed into French toast biscuits. So it is written.
You can use any biscuits you want, and you can use fresh biscuits as well. For these pictured I baked up a batch of my How High Biscuits but didn’t fold for layers.Print
Biscuits…but make it French Toast.
- 1/4 cup powdered sugar
- 1 cup whole milk
- 2 eggs (beaten)
- 1/2 teaspoon vanilla extract
- 1 teasoon ground cinnamon
- 4 tablespoons salted butter
- 8 leftover biscuits
- In a large mixing bowl, whisk together the powdered sugar and cinnamon.
- Stir in the milk, eggs, and vanilla. Whisk to combine.
- Heat a large skillet over medium heat. Add two tablespoons of butter and melt.
- Dip – or soak – the biscuits in the egg wash and place in the skillet. Cook for 3-4 minutes, or until golden brown, and flip. Cook on the opposite side until your desired color is reached. I like to do the sides of the biscuits as well.
- Transfer to a plate and dust with powdered sugar. Serve warm!
- Category: Breakfast
- Cuisine: American