In a mixing bowl, whisk together the 2 large eggs, 1 cup of your chosen milk, a pinch of kosher salt, 1 tablespoon of sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of ground cinnamon until well combined.
Slice the 12 buttermilk biscuits in half horizontally and dip each half into the custard mixture, ensuring they are well-coated but not overly saturated.
Heat a skillet or griddle over medium heat and add a generous pat of butter. Let it melt and coat the surface of the pan.
Place the soaked biscuit halves onto the skillet, cut side down. Cook for about 3-4 minutes or until golden brown, then flip and cook for an additional 3-4 minutes on the other side.
Remove the biscuits from the skillet and keep them warm. Repeat with any remaining biscuit halves, adding more butter as needed.
Serve your Buttermilk Biscuit French Toast warm, topped with your favorite accompaniments like fresh berries, whipped cream, syrup, or powdered sugar.
