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French Toast Biscuits

Ingredients

• 6 tbsp (85g) salted butter, softened
• 3/4 cup (180g) light brown sugar
• 1 1/2 tbsp (9g) cinnamon
• Egg Wash:
• 1 egg
• 1 tbsp (15ml) buttermilk or heavy whipping cream
• 1 tbsp (15ml) maple syrup

• 3 cups (360g) all-purpose flour
• 1 1/2 tbsp (18g) granulated sugar
• 4 tsp (16g) baking powder
• 1/2 tsp (3g) baking soda
• 1 tsp (6g) salt
• 12 tbsp (170g) salted butter, cold and grated
• 1 1/2 cups (360ml) buttermilk

Directions

1. Prepare the cinnamon swirl. In a medium bowl, beat the butter to smooth. Then, add the brown sugar and cinnamon, and beat until well combined, creamy, and smooth. Use a small spoon to scoop the cinnamon filling into 1 tsp portions. Place into the freezer for 20 minutes while you start to prepare the biscuits In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Add in the grated butter, and use a wooden spoon to toss until the butter is coated in flour and the mixture resembles a ‘crumbly’ texture. Next add 3/4 of cinnamon balls to the flour/butter mixture and mix (place the remaining 1/4 of them back into the freezer, they will be used for topping later). Make a well in the center of the dry mixture, and pour in the buttermilk. Mix with a wooden spoon until a shaggy dough forms. 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. After the last round of doing this, roll the dough out to a 12x5” rectangle. Cut into 8 equal-sized biscuits. cover and chill in fridge for 20 minutes Prepare the egg wash, then brush on to the tops of each biscuit. Place remaining cinnamon balls on top
2. Bake at 425F for 18-20 minutes, or until golden