Biscuit French Toast

(serves 2)

By now you have probably read all about my favorite biscuits from Charleston, but if you haven’t head over here to check it out.

Next up, I want to share with you a meal inspired by my favorite breakfast spot in Nashville called Biscuit Love.

I’ve been to Nashville 4 times and Biscuit Love is hands down my favorite place to eat.

Biscuit Love is a breakfast/ brunch spot where nearly every thing on the menu is either made of a biscuit or served with one. I often have trouble deciding between the Shrimp and Grits and the Lily, which is essentially French toast with the bread being a buttermilk biscuit. Luckily, each time I’ve gone I’ve been able to convince the person I’m with to get the Shrimp and Grits, I would get the Lily and we would share (along with a side or two).

The Lilly and is served with lemon mascarpone, a blueberry compote and loads of house syrup. I honestly have dreams of eating this, and since I had left over homemade biscuits I decided to recreate it at home. Let me tell you, it was just as good as I remembered and I can’t wait to make another round of biscuits for this French toast!

Ingredients:

- 3 biscuits (already cooked)

- 1 egg

- 1/2 cup of milk

- 1 teaspoon of vanilla

- Dash of cinnamon

- 1 tablespoon of butter (salted, of course)

- Toppings of choice

Instructions:

In a bowl wisk together the egg, milk, vanilla and cinnamon until smooth and evenly mixed. Cut your biscuits in half and soak each half in the egg mixture for 60 seconds per side.

Preheat your frying pan or griddle over medium heat with 1 tablespoon of butter until melted and evenly spread around pan. If you are cooking the biscuits in two batches, use 1/2 tablespoon per batch.

Add the pre-soaked biscuits to your pan and cook until a little crust is formed and the biscuits are warmed throughout. Flip and repeat. This takes about 3 mins per side.

From here, I like to top my biscuit French toast with a quick fruit compote, butter and syrup! Head over to this page for my easy fruit compote recipe.

Don’t forget to always use salted butter when baking!