So at the present moment, I'm off work until January 4th. While originally I cringed at the forced break, I had no choice but to embrace it. The universe was telling me to slow down, for the first time in several months. Consequently, I've been able to spend more time in the kitchen, and reclaim some of that creative spark that I just don't seem to have the time for when life is in full swing. I'm hoping that I can keep that spark alive despite the exhaustingly busy ( and fun!) few months ahead.
So, because of this imposed hiatus from work, I've had the time to noodle around a little, and make things like, oh, pillsbury biscuit french toast, and since breakfast is the most important ( and delicious) meal of the day, I saw no better recipe to start with than this one. It's easy, and fun, and in my experience, pretty delicious.
Pillsbury Biscuit French Toast:
1 Can of Grands Biscuits
1 Cup of Milk
4 Eggs
1 Tsp Cinnamon
1 Tsp Sugar
1 Tsp Vanilla
Bake the biscuits on an ungreased cookie sheet as usual. Allow them to cool to the touch, and slice in half.
Combine eggs, milk, vanilla cinnamon and sugar in a small bowl. Whisk until thouroughly combined.
Butter your skillet or griddle generously and heat on medium heat. Coat each biscuit in the egg coating and cook until golden brown on each side.
Top with your favorite toppings and enjoy.
