When we make them, we never do—usually. We did this weekend. It's my buttermilk sage biscuit recipe, minus the sage this time. We ate them warm, right from the oven, with cold butter. But we had a few leftover. So, I wondered, "what should I do with them?" The options are endless; make gravy for them, or split, steam and fill with fried egg and a slice of ham, or split, toast and eat with fig jam.
Instead, I thought—why not make french toast, but with a biscuit? So, I split them, soaked them in a simple french toast custard and voila! French toast from a buttermilk biscuit.
- 4 biscuits, split in half
- 2 eggs
- Splash of milk or cream
Split your biscuits in half, and make whatever your usual french toast mixture of egg is...(I use eggs, some cream or milk and some cinnamon—whisk it in a shallow dish for soaking.) Soak the biscuits in the egg mixture. Soak them longer than you would bread, the biscuits are dense, and need extra time to soak it up.
Then fry in a medium-high skillet in a little butter until browned.
Serve these with a little sweetened condensed milk drizzled over top (divine!!) or syrup.