French Toast Biscuits with Whipped Salted Maple Butter
These French Toast Biscuits With Whipped Salted Maple Butter are soft, fluffy, and incredibly flaky with rich, buttery layers and a perfectly golden exterior. Swirled with pockets of cinnamon sugar and served warm with a whipped salted maple butter, these cozy breakfast biscuits pair perfectly with a hot cup of coffee.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-Purpose Flour: Forms the base of the biscuits, creating a tender yet sturdy structure with flaky layers.
Granulated Sugar: Adds light sweetness to the biscuits and helps balance the savory butter.
Baking Powder: Provides the primary lift, giving the biscuits their tall, fluffy rise.
Baking Soda: Reacts with the buttermilk to enhance softness and tenderness.
Salt: Enhances flavor throughout the biscuits, cinnamon swirl, and maple butter.
Salted Butter: Creates rich flavor and flaky layers in the biscuits, forms the cinnamon swirl filling, and whips into the maple butter topping.
Buttermilk: Adds moisture and tangy flavor while helping the biscuits rise and stay tender.
Light Brown Sugar: Sweetens the cinnamon swirl and adds a warm, caramel-like depth.
Cinnamon: Provides cozy, classic spice flavor swirled throughout the biscuits.
Egg: Used in the egg wash to create a glossy, golden-brown finish.
Heavy Whipping Cream: Helps whip the maple butter into a light, fluffy consistency and can be used in the egg wash.
Maple Syrup: Adds natural sweetness to the egg wash and rich maple flavor to the whipped butter.
Vanilla Bean Paste or Extract: Enhances the maple butter with warm, aromatic vanilla notes.
Why You’ll Love French Toast Biscuits with Whipped Salted Maple Butter:
Soft And Fluffy Texture: Tender, pillowy interiors that stay light and airy.
Flaky Buttery Layers: Rich, buttery layers bake up beautifully golden and crisp.
Cinnamon Sugar Swirls: Sweet pockets of cinnamon sugar throughout every bite.
French Toast Flavor: Warm, cozy flavors inspired by classic French toast.
Whipped Salted Maple Butter: Light, creamy butter adds the perfect sweet-salty finish.
Perfect Served Warm: Best enjoyed fresh from the oven with a hot cup of coffee.
Brunch-Worthy Recipe: A comforting yet impressive breakfast or brunch centerpiece.
Tips for Making French Toast Biscuits with Whipped Salted Maple Butter:
Freeze The Cinnamon Swirl Filling: Freezing the cinnamon sugar butter balls prevents them from melting too quickly and keeps distinct swirls throughout the biscuits.
Use Cold Grated Butter: Grated cold butter creates flaky layers and helps the biscuits bake up light and tender.
Work Quickly With The Dough: Keeping the dough cold ensures the butter stays solid, which leads to better rise and flakiness.
Layer The Dough Properly: Cutting, stacking, and rolling the dough multiple times builds buttery, flaky layers similar to laminated dough.
Don’t Overmix: Mix just until a shaggy dough forms to avoid tough biscuits.
Chill Before Baking: Refrigerating the shaped biscuits helps them hold their shape and bake up tall and flaky.
Bake At High Heat: Baking at 425°F gives the biscuits a rapid rise and a perfectly golden exterior.
Expect Butter Leakage: Some butter may spill out during baking—this creates a crispy, flavorful bottom.
Whip The Butter Until Very Fluffy: Whipping the maple butter for several minutes creates a light, airy texture that spreads easily.
Brush With Egg Wash: Egg wash adds shine and enhances browning for a bakery-style finish.
Serve Warm: These biscuits are best enjoyed fresh from the oven with whipped salted maple butter and coffee.
How to Store French Toast Biscuits with Whipped Salted Maple Butter:
Room Temperature: Store baked biscuits in an airtight container at room temperature for up to 2 days.
Refrigerator: Store biscuits in an airtight container in the fridge for up to 4 days. Reheat before serving for best texture.
Freezer: Freeze baked biscuits in a freezer-safe container for up to 2 months. Thaw and reheat as needed.
Whipped Maple Butter: Store whipped salted maple butter in an airtight container in the refrigerator for up to 5 days.
To Reheat: Warm biscuits in the oven at 325°F for 5–7 minutes or microwave briefly until just warmed through.
FAQs:
Q: Can I make the biscuits ahead of time?
A: Yes. The biscuits can be shaped and refrigerated up to 24 hours in advance, then baked fresh when ready to serve.
Q: Can I freeze the biscuits before baking?
A: Yes. Freeze the cut biscuits solid, then bake straight from frozen, adding 2–3 minutes to the bake time.
Q: Why are my biscuits not flaky?
A: Flakiness depends on cold butter, minimal mixing, and properly layering the dough through folding and stacking.
Q: Do I have to freeze the cinnamon swirl filling?
A: Yes. Freezing helps keep the cinnamon sugar swirls intact instead of melting into the dough.
Q: Can I substitute buttermilk?
A: If needed, you can use heavy cream or milk with a splash of vinegar or lemon juice as a substitute.
Q: How do I know when the biscuits are done baking?
A: The biscuits are done when they are tall, golden brown on top, and cooked through the center.
Q: What’s the best way to reheat biscuits?
A: Reheat in a low oven or briefly in the microwave to restore softness without drying them out.
Love these? Check out my other breakfast recipes:
Perfect Classic Buttermilk Pancakes (w/ a Brown Butter Maple Latte)
Cinnamon Crunch Pumpkin Cathead Biscuits with Whipped Maple Butter
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these french toast biscuits with whipped salted maple butter. Happy baking!
