1. Stacked Peach Cobblers
Slice ripe peaches, toss with a spoonful or two of sugar, and set aside for a few minutes until syrupy. In bowls, layer large pieces of biscuits with whipped cream and peaches and their juice. Before serving, top each bowl with a sprinkling of granola.
2. Berry Shortcakes
Toss sliced strawberries, raspberries, or blackberries (or a mix of all three) with a spoonful or two of sugar and set aside for a few minutes until syrupy. Split biscuits in half. Place the bottom on a plate and top with a large spoonful of vanilla whipped cream. Spoon berries over top and cover with the other half of the biscuit. Sprinkle with confectioners’ sugar.
3. Chocolate Bread Pudding
Split 6 to 8 biscuits in half and arrange in a single layer in a pie plate or medium baking dish. Scatter with dried cherries and dark chocolate chips. In a bowl, whisk together 3 eggs, 2 egg yolks, and ⅓ cup of sugar. Bring a cup of cream and a cup of milk to a low simmer, then slowly drizzle it into the egg mixture, whisking until smooth. Pour the custard into the pan to cover the biscuits. Rest for 20 minutes, then bake in a 325°F oven until firm, about 45 minutes.
4. Banana Pudding Biscuit Parfaits
Crumble biscuits into large chunks. Add a layer to mason jars or small bowls. Top with a layer of banana pudding and sliced bananas. Repeat layering once more. Top each one with whipped cream and serve.
5. Buttermilk Biscuit French Toast
In a shallow dish, whisk together 2 eggs, a cup of milk or cream, a splash of vanilla extract, and a spoonful of brown sugar. Split biscuits in half and dip each piece into the egg mixture until saturated. Melt butter in a large skillet or griddle. Once the pan is hot, cook the biscuit halves until golden brown on each side, about 4 minutes. Serve with more butter and maple syrup.
6. Sweet and Salty Biscuit Sundaes
Split biscuits and place in the bottom of sundae dishes. Top each one with two scoops of coffee ice cream, mocha syrup, whipped cream, chopped pralines or toffee, and bacon crumbles.