Mini French Toast Biscuits

1. 1

   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. 2

   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. 3

   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. 4

   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. 5

   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.

No additional tips available.