Buttermilk Biscuit French Toast Recipes

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BISCUIT FRENCH TOAST WITH CINNAMON-ORANGE CANE SYRUP



Biscuit French Toast with Cinnamon-Orange Cane Syrup image

Provided by Bobby Flay

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 20

1 cup golden syrup, such as Lyle's
2 cinnamon sticks
Finely grated zest of 1 orange, plus the juice of 1/2 orange
2 tablespoons very cold unsalted butter, cut into pieces
5 large eggs
2 large egg yolks
2 1/2 cups half-and-half
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
4 day-old Buttermilk Biscuits for French Toast, split, recipe follows
6 tablespoons unsalted butter, cut into pieces, plus for serving
6 tablespoons canola oil
Confectioners' sugar, for dusting
4 cups all-purpose flour, plus for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk
1/2 cup heavy cream

Steps:

  • For the syrup: Combine the golden syrup, cinnamon sticks, orange zest and juice in a small saucepan. Bring to a simmer over low heat. Remove from the heat and let steep for 30 minutes.
  • Remove and discard the cinnamon sticks. Return the syrup to low heat, bring just to a simmer and whisk in the butter. Keep warm.
  • For the French toast: Set a rack over a baking sheet and place inside the oven. Preheat the oven to 200 degrees F.
  • Whisk together the eggs, egg yolks, half and half, vanilla and cinnamon in a bowl until smooth. Arrange the biscuits, cut-side up, in a single layer in a large baking dish and pour the custard over. Let the biscuits soak, turning several times, for at least 30 minutes at room temperature or up to 4 hours refrigerated. (These biscuits must be soaked through.)
  • Heat half of the butter and oil in a large nonstick skillet over medium heat until the butter is melted and shimmering. Add 4 biscuit halves, cut-side down, and cook until deep golden brown, 4 to 5 minutes. Turn over and continue cooking until golden brown on the second side, another 3 to 4 minutes. (Don't rush the browning by turning up the heat the biscuits are dense and you want to cook them long enough to cook through.) Transfer the finished toasts to the baking rack. Repeat the process with the remaining butter, oil and biscuit halves.
  • Serve the French toast with the syrup and a dusting of confectioners' sugar.
  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until a dough just begins to come together.
  • Scrape the dough onto a lightly floured counter and pat into a 10-by-12-by-1-inch rectangle. Use a 3-inch round cutter to cut out biscuits. Reroll the scraps and cut again.
  • Put the biscuits on the prepared baking sheet, leaving a few inches between them, and brush the tops with cream. Bake until lightly golden brown, 12 to 15 minutes. Serve hot.

BUTTERMILK BISCUITS



Buttermilk Biscuits image

Keep this classic recipe for fluffy biscuits: You'll use it over and over.

Provided by Food Network Kitchen

Time 40m

Yield about 8 biscuits

Number Of Ingredients 7

2 cups all-purpose flour, plus more, for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1 teaspoon fine salt
7 tablespoons cold unsalted butter, sliced
3/4 cup buttermilk, plus more, for brushing

Steps:

  • Preheat the oven to 450 degrees. Line a baking sheet with parchment.
  • Whisk the flour, baking powder, baking soda, sugar and salt together in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 5 tablespoons of cold butter into the flour with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough.
  • Dust a cutting board or work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold dough in thirds, like a letter, and then pat into a 3/4-inch thick rectangle. Cut biscuits out using a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough and cut out more biscuits. Brush the biscuit tops with buttermilk.
  • Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.

BUTTERMILK FRENCH TOAST



Buttermilk French Toast image

Provided by Paul Grimes

Categories     Egg     Breakfast     Brunch     Kid-Friendly     Quick & Easy     Father's Day     Buttermilk     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

1 1/2 cups well-shaken buttermilk
4 large eggs
3 tablespoons sugar
1/4 teaspoon salt
12 (1/2-inch-thick) slices challah (from a 1-pound loaf; not end slices)
4 1/2 tablespoons unsalted butter, divided
Accompaniment:
warm maple syrup

Steps:

  • Preheat oven to 200°F.
  • Whisk together buttermilk, eggs, sugar, and salt in a bowl. Pour into a large 4-sided sheet pan, then add bread in 1 layer and soak, turning occasionally, until bread has absorbed all liquid but is not falling apart, about 20 minutes.
  • Heat 1 1/2 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Transfer 4 bread slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3 minutes total. Transfer to a large shallow baking pan and keep warm in oven. Cook remaining bread in 2 batches, adding 1 1/2 tablespoon butter between batches.

BUTTERMILK FRENCH TOAST WITH MAPLE SYRUP



Buttermilk French Toast with Maple Syrup image

This is very yummy. Try this sometime and tell me what you think!

Provided by Whitney Shirley

Categories     Breakfast and Brunch     French Toast Recipes

Time 25m

Yield 4

Number Of Ingredients 12

2 eggs
¾ cup buttermilk
½ teaspoon almond extract
¼ teaspoon ground cinnamon
¼ teaspoon nutmeg
4 thick slices Texas toast
cooking spray
1 cup white sugar
½ cup water
2 tablespoons brown sugar
1 teaspoon maple-flavored extract
¼ teaspoon vanilla extract

Steps:

  • Beat eggs in a bowl until smooth. Add buttermilk, almond extract, cinnamon, and nutmeg and beat well until batter is smooth. Dip bread into batter until evenly coated.
  • Spray a skillet with cooking spray and heat over medium heat. Cook coated bread until golden brown, 4 to 5 minutes per side.
  • Combine white sugar, water, and brown sugar in a saucepan; bring to a boil and cook for 1 minute. Remove saucepan from heat and cool syrup for 2 minutes. Stir maple-flavored extract and vanilla extract into syrup. Serve syrup over French toast.

Nutrition Facts : Calories 360.5 calories, Carbohydrate 74.6 g, Cholesterol 94.8 mg, Fat 4 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 1.3 g, Sodium 290.5 mg, Sugar 60.4 g

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