French Toast Biscuits with Whipped Salted Maple Butter

Ingredients

• 3 cup all-purpose flour
• 1.5 tbsp granulated sugar
• 4 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp salt
• 12 tbsp salted butter (cold and grated)
• 1.5 cup buttermilk (can substitute 1 1/2 cups milk mixed with 1 1/2 tbsp apple cider vinegar or lemon juice)
• 6 tbsp salted butter (softened)
• 0.75 cup light brown sugar
• 1.5 tbsp cinnamon
• 1 egg
• 1 tbsp buttermilk or heavy whipping cream
• 1 tbsp maple syrup
• 1 cup salted butter (at room temperature)
• 2 tbsp heavy whipping cream
• 0.333 cup maple syrup
• 1 tsp vanilla bean paste or extract
• salt (Large pinch)

Steps

1. 1

   About 30 minutes before you’re ready to make the biscuits, prepare the cinnamon swirl. Line a small baking sheet or large plate with parchment paper.

2. 2

   In a medium bowl, beat 6 tbsp of softened salted butter until smooth. Then, add the brown sugar and cinnamon, and beat until well combined, creamy, and smooth.

3. 3

   Use a small spoon to scoop the cinnamon filling into 1 tsp portions onto the prepared baking sheet or plate (there will be a lot). Place into the freezer for 20 minutes while you start to prepare the biscuits, until completely frozen.

4. 4

   Line a large baking sheet with parchment paper and set aside.

5. 5

   In a large bowl whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Add in the 12 tbsp of grated cold butter, and use a wooden spoon to toss until the butter is coated in flour and the mixture resembles a ‘crumbly’ texture.

6. 6

   Once the cinnamon swirl balls are frozen and firm, add 3/4 of them to the flour/butter mixture (place the remaining 1/4 of them back into the freezer, they will be used for topping later).

7. 7

   Use a wooden spoon or your hands to toss the cinnamon swirl balls into the flour/butter mixture, until they are evenly dispersed.

8. 8

   Make a well in the center of the dry mixture, and pour in the 1 1/2 cups of buttermilk. Mix with a wooden spoon until a shaggy dough forms.

9. 9

   Lay the dough mixture out onto a well-floured surface and bring the dough together in a large rectangle. Cut the rectangle into thirds, and stack the pieces on top of each other. Use a rolling pin to roll and flatten out the dough into another long rectangle. Repeat the process of cutting into thirds, stacking, and then rolling 3-4 more times to create flaky layers.

10. 10

    After the last round of folding, roll the dough out to a 12x5” rectangle. Cut into 8 equal-sized biscuits.

11. 11

    Place the biscuits onto the prepared baking sheet, then cover with plastic wrap and place in the refrigerator to chill for 20-30 minutes.

12. 12

    Preheat the oven to 425°F (220°C).

13. 13

    While the biscuits are chilling, prepare the whipped salted maple butter. To the bowl of a stand mixer or a large mixing bowl add 1 cup of room temperature butter. Use a stand mixer fitted with the whisk attachment or an electric handheld mixer, and beat the butter on medium speed for 5 minutes, or until lightened in color and very fluffy. Stop and scrape down the sides of the bowl as needed.

14. 14

    Add 2 tbsp of heavy cream to the butter, and whip on medium speed for another 1-2 minutes, until fully incorporated and fluffy.

15. 15

    Add in 1/3 cup maple syrup, vanilla, and a large pinch of salt, and beat again on medium-high speed for another 4-5 minutes, until very fluffy.

16. 16

    Place the whipped butter into a serving bowl until ready to use.

17. 17

    Prepare the egg wash by whisking the egg, 1 tbsp buttermilk (or heavy cream), and 1 tbsp maple syrup together in a small bowl.

18. 18

    Remove the biscuits from the refrigerator and brush the tops with the egg wash. Then if desired, place about 2 of the remaining frozen cinnamon swirl balls on top of each biscuit.

19. 19

    Bake at 425°F for 18-20 minutes, or until golden. Some of the butter may spill out, but that is okay! It will create a really crispy bottom.

20. 20

    Remove the biscuits from the oven and serve them warm with the whipped salted maple butter, flaky sea salt, and a hot cup of coffee, if desired.

Notes

Storage: Store baked biscuits in an airtight container at room temperature for up to 2 days, in the fridge for up to 4 days, or in the freezer for up to 2 months. Reheat before serving. Store whipped butter in the refrigerator for up to 5 days. Tips: Freezing the cinnamon swirl filling is essential to keep the swirls intact. Using cold grated butter and chilling the dough before baking ensures maximum flakiness.

Nutrition per serving

• breakfast
• brunch
• biscuits
• baked
• cinnamon
• maple
• french toast
• vegetarian