Baked French Toast Casserole is a new family favorite. It's made with buttery homemade biscuits soaked in a cinnamon milk mixture and baked until the top is a nice golden brown
2teaspoonmaple syrup(raw honey will work fine as well)
2teaspooncinnamon
2teaspoonallspice(My favorite is Jamaican Allspice)
Homemade Biscuits
2cupsallpurpose flour
1tablespoonbaking powder
½teaspoonsalt
2tablespoonreally cold butter(cubed or grated with boxed grater)
1cupmilk
Instructions
Cinnamon Milk Mixture
Combine ingredients. Set aside.
Buttery Homemade Biscuits
Preheat oven to 375 degrees
In mixing bowl add all purpose flour, baking powder, salt and whisk.
Cube butter or grate using a box grater. Add butter to flour mixture and cut butter using a pastry blender or a pair of forks to incorporate butter into flour mixture. Add milk slowly to flour mixture and incorporate into flour using a fork until just combined (DO NOT OVERWORK DOUGH)
Prepare a cutting board by dusting surface with flour, add dough and work into a rectangular or circular disk. Fold one side toward the center. Fold the other side toward the center. (DOUGH SHOULD RESEMBLE A LOG). Repeat this process using the 2 other sides. Flatten dough to ½ inch thick. Use pizza cutter or knife to cut dough into large pieces.
Add pieces of dough that has been cut to milk mixture and allow the dough to soak. Add dough to prepared casserole dish and drizzle about half of the remaining milk mixture over the top of the casserole. Add chopped nuts (OPTIONAL). Bake until top just turns a nice golden brown and center is no longer wet. Drizzle the top with maple syrup or honey and chopped walnuts (OPTIONAL).
Serve immediately.
Notes
Please NOTE: The nutritional values serve as a guide only as values may vary.For this recipe, make 2 batches of biscuits. I find that preparing the batches separately is better as it makes working with the dough easier in my opinion.
Always use REALLY COLD BUTTER when baking biscuits. It creates pockets of air which results in a light, airy and flaky biscuit. In other words, when butter melts as the biscuits bake, steam is released which creates little pockets of air resulting in a tender biscuits on the inside and flakiness on the outside.
Before measuring your flour, fluff your flour first using the measuring cup to prevent the amount you have measured from becoming overly compacted.
When measuring your flour use a measuring cup designed for dry measurements and not wet measurement.
When measuring your flour with the measuring cup used for dry ingredients, level off the top using a butter knife or your index finger. When baking exact amounts are crucial.
When cutting the cold butter into the flour, use a pastry blender, a pair of forks, or grate the butter using a box grater.
Never overwork the batter, incorporate ingredients just until combined.
Fold the dough to create nice flaky layers this is done by flattening the dough then folding both sides toward the center (the dough will resemble a log) then repeat using the other sides