Description
Think flaky buttermilk biscuits, soaked in a sweet, cinnamon, milky concoction. Topped with crunchy oats, and then smothered with fresh blueberries. And let’s not forget the syrup. Just like the real thing, but travel sized.
Ingredients
- FOR THE BISCUITS:
- 1 can Refrigerated Buttermilk Biscuits (the Small Sized Ones), 8 Ounce Can
- ¾ cups Milk
- ½ cups Heavy Cream
- ¼ cups Bailey’s Irish Cream
- 2 whole Large Eggs
- 1 Tablespoon Cinnamon
- ½ cups Brown Sugar
- FOR THE TOPPING:
- ½ cups Oats
- ¼ cups Brown Sugar
- 4 Tablespoons Cold Unsalted Butter, Cut Into 1/2″ Cubes
- 1 pint Blueberries
- 1 whole Lemon
- Maple Syrup, For Drizzling
- Powdered Sugar, For Dusting
Preparation
1. Place each individual biscuit into a greased cupcake pan hole. In a medium-sized bowl, mix together the milk, cream, Bailey’s Irish Cream, eggs, cinnamon and sugar.
2. Cover each biscuit with equal amounts of the batter. Place pan in the refrigerator for at least 1 hour, but 6 hours would be ideal. The longer they sit, they more the liquid has a chance to absorb into the dough.
3. Once ready to bake, preheat oven to 375 F. In a small bowl, mix together oats and brown sugar. Using a fork or pastry cutter, cut in cold butter until the mixture resembles pebbles. Sprinkle evenly on top of the biscuits.
4. Bake for 18 minutes or for as long as directed on the biscuit package. In the meantime place the blueberries and the juice from half of a lemon in a saucepan and cook over medium heat until the fruit releases its juices.
5. Once biscuits are done, dish them out onto your plate and spoon blueberries on top. Drizzle with syrup and sprinkle with powdered sugar for a complete French toast experience.
