Ahh breakfast, the most important meal of the day! That’s a pretty big title to hold, and not to be taken lightly! Something that important requires a recipe that can live up to such expectations! A recipe that’s SO warm, so delicious and so comforting, it deserves to be crowned the day’s most important meal! Sure there’s eggs and toast, a bowl of cereal..a piece of fruit. But none of that comes close to anything I would deem “The most important meal of the day!” That’s a pretty tall order! 🙂
Well, until now! Just think of these hot, gooey and tender dumplings as French Toast unplugged! With every melt in your mouth bite, you get all of the greatness of French Toast, with over the top, almost too good to be true flavor! These fluffy, yet tender & soft dumplings are seriously one of the best things I’ve ever put in my mouth! They’re beyond explanation. In a matter of minutes you can be starting your day with a steaming bowl of the best and most unique French Toast breakfast you’ve ever had..Good Morning! 🙂
What you’ll need:
1 can of Pillsbury Grands Flaky Layers Biscuits
1.5 cups Maple Syrup..good quality if possible
1/3 cup Brown Sugar
1 tsp. Nutmeg
1 cup cinnamon Sugar (1 part Sugar to 1/2 part Cinnamon)
A dollop of Mascarpone..optional
Directions:
In a medium sauce pot add the Maple Syrup and the Brown Sugar..bring up to a simmer
Cut each raw biscuit into fourths and roll each section into a ball
Gently add them into the simmering syrup..in small batches, leaving room for them to puff up..they get puffy! 🙂
Cover them and let them simmer until they’ve doubled in size..turning them once, to coat each side of the dumplings evenly in the thick and amazing reduced syrup sauce!
Let them cool
While they’re cooling, mix up the cinnamon, sugar, and nutmeg in a bowl..set aside.
Gently toss each dumpling in the Cinnamon/Sugar/Nutmeg mix..for that French Toast crunch!
Pile a few dumplings into your bowl and top them with a scoop of Mascarpone or Sour Cream & a nice drizzle of the reduced Maple Syrup Crack Sauce! 😉
O my!! Take a bite of the most soft, tender and incredible version of French Toast you’ll ever have! ~Enjoy! 🙂
Share the “like” on facebook..just click right here—> I LIKE OH, BITE IT! 🙂
This looks amazing!
Welcome back! Hope you had a great vacation. This dessert looks absolutely delightful… cooked in maple syrup, wow! Where do you get all this inspiration!
@Lois..Thank you so much!
@Renee..It was great, thank you! And as far as inspiration goes, I really don’t know..but ideas come to me at the strangest times..LOL! 🙂
Amy,
This looks and sounds absolutely great but I live in Australia and we do not have access to Pillsbury biscuits, what would you suggest we use instead?
You could mix up you own tea bisuit recipe:
Stir together:
2 cups all purpose flour
4 tsp. baking powder
1 tsp salt
blend in
1/2 shortening
Add
1 c. milk
Roll out and cut up as recipe.
spelling error in the last picture’s watermark. looks like a delicious recipe.
As soon as I saw this had to try it this morning! I mixed the cinnamon in the brown sugar syrup and cooked per directions. Sprinkled vanilla sugar over the top and immediately put it under the broiler until sugar browned. I used whipped cream cheese and it helped to cut the rich sweetness. This is DELICIOUS! Would be wonderful served over vanilla ice cream while still warm. YUM!!! Thank You 🙂
This is heavenly. I love this recipe!
I just made this for dinner and the kids and husband LoVeD it! The only problem I had was getting the inside of the biscuts fulled cooked.
The longer they simmer, the firmer they get! So glad you all enjoyed them! 🙂
What are your thoughts on trying this in the slow cooker on high? Would love to bring these to work ready to serve and hot.
These do require some babysitting. So unless you plan on cooking them start to finish at work, I’d prepare them at home..and then just keep them on low/warm at work where you can stir them now and then to keep them moist..~And people can help themselves. They’re lucky to have you! 🙂
What a great idea.
Could you make this with regular bread dough, maybe Rhodes rolls? I can’t have pillsbury biscuits, but this sounds great
I would think that any bread dough would work just fine..either way, it would be fun trying! 🙂
What do you think about doing this in the oven? My daughters turning 2 and i want to do this for her breakfast themed party. I want as little stress as possible with food that morning. Would you roll the dough in the sugar mix, bake and then put syrup over it when its done? What are your thoughts?! thanks for sharing this!
I think if you want them moist like dumplings, then they sould be simmered or at least baked in liquid. Rolling them in the sugar mix and baking them will be yummy too..but more like biscuits! 🙂
I forgot to ask…. How many people did this serve?
Well..that all depends on the belly capacity of your family and friends..LOL!
This is incredibly insane and I need a whole bowl right now!
Making them right now!
Is there a way I could make this using Bisquik instead?
Possibly, they might turn out a bit more dense..but follow the “biscuit” or “dumpling” directions from Bisquick. Let me know if that works..enjoy! 🙂
all of youre recpices look good i just what to learn how to make some of them
This was very yummy, however the medium sized pot that we used didn’t fit all of the biscuit 1/4s, so we had to do it in 2 batches. The problem with that was 1 & 1/2 cups of syrup wasn’t enough for 2 batches, so the 2nd batch turned into a gooey, burnt, uncooked mess. The 1st batch was a definite WIN though!
Aww..yep, I guess “Medium” is subjective..lol! Well, at least the first batch worked out..glad you enjoyed them! 🙂
Looks delicious, and I just happen to have some biscuits in the fridge. color me happy :o)
I saw this recipe on pinterest about 10 minutes ago. I’ve already made the recipe and they turned out DELICIOUS!! Thanks so much for sharing! Would you mind if I shared the recipe on my blog, and I’ll link it back to you?
Hi Haylee!! I’m thrilled that you enjoyed it! Of course you can share it..thank you! 🙂
Is there anyway you could freeze some for later? If so, how could I reheat them?
Hmm, I think freezing them would probably change the consistency of the dumplings. However, you don’t have to make the entire container of biscuits..just make them as you need them! 🙂