Description
This delicious buttermilk biscuit casserole is perfect for breakfast or brunch!
Ingredients
Scale
- 1 can (16 oz) refrigerated flaky layers buttermilk biscuits, cut into 32 pieces (day-old or lightly dried for best texture)
- 3 large eggs
- 3/4 cup whole milk (for batter)
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract (for batter)
- 1 teaspoon ground cinnamon (for batter)
- 1/4 teaspoon ground nutmeg (optional, for batter)
- Pinch of salt
- 2 tablespoons unsalted butter or non-stick cooking spray (for cooking)
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons whole milk (for glaze)
- 1/2 teaspoon pure vanilla extract (for glaze)
- 1/4 teaspoon ground cinnamon (for glaze)
Instructions
- Preheat the oven according to biscuit package instructions.
- In a large mixing bowl, whisk together eggs, whole milk, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.
- Add the cut biscuit pieces to the egg mixture and gently fold until coated.
- Grease a baking dish with unsalted butter or non-stick cooking spray.
- Pour the biscuit mixture into the prepared baking dish.
- Bake according to biscuit package instructions or until the top is golden brown and the center is set.
- While the casserole is baking, prepare the glaze by mixing powdered sugar, whole milk, vanilla extract, and ground cinnamon until smooth.
- Drizzle the glaze over the casserole once it’s done baking and has cooled slightly.
- Serve warm and enjoy!
Notes
- For best texture, use day-old or lightly dried biscuits.
- Feel free to add fruits or nuts to the mixture for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg