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French Toast Biscuits with Maple Butter Recipe
Ben Carraoli

French Toast Biscuits with Maple Butter Recipe

I have to admit, I didn’t expect these French Toast Biscuits to turn out this good the first time I made them. I was craving something cozy and sweet, but also a little different from classic breakfast recipes.
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Total Time 40 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter cubed
  • 3/4 cup milk
  • 2 large eggs
  • 1/2 cup milk for dipping
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 tablespoons butter for cooking
  • 1/2 cup unsalted butter softened
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt

Method
 

  1. Start by mixing flour, baking powder, sugar, and salt in a bowl. Add cold butter and cut it into the flour until it looks crumbly. Pour in milk and gently mix until a soft dough forms.
  2. Transfer the dough onto a floured surface and gently roll it out. Fold it once or twice to create layers, then roll again. Cut out biscuits using a cutter or glass.
  3. Place the biscuits on a baking tray and bake until golden brown. This step ensures they are cooked through and slightly crisp outside. Let them cool slightly before moving to the next step.
  4. In a bowl, whisk together eggs, milk, vanilla, and cinnamon. This mixture gives the biscuits that classic French toast flavor. Make sure everything is well combined.
  5. Slice the biscuits in half and dip each piece into the egg mixture. Let them soak briefly so they absorb the flavor but don’t become soggy.
  6. Heat butter in a skillet and cook the dipped biscuits. Flip once they turn golden brown on one side. Cook until both sides are crisp and caramelized.
  7. In a bowl, whip softened butter with maple syrup and salt. Keep whipping until it becomes light and fluffy. This adds a creamy, sweet-salty finish.
  8. Serve the warm biscuits with a generous dollop of whipped maple butter. You can drizzle extra maple syrup on top if you like. Enjoy immediately for the best taste.

Notes

  • I always use very cold butter for the biscuits—it gives the best flaky texture
  • Don’t overmix the dough; I learned it makes biscuits dense instead of soft
  • I like to let the biscuits rest for a few minutes before dipping
  • Cooking on medium heat works best so they don’t burn quickly
  • I sometimes add a little extra cinnamon for a warmer flavor.