For the pancakes:

1. Combine all dry ingredients in a bowl; mix to incorporate. Make a well in the center of the dry ingredients, add in the egg and melted butter and stir gently. Slowly add in milk and yogurt, stirring from the inside out until all ingredients have been incorporated together. Do not over mix, small lumps should be left in the batter. Cook on a griddle or in a pan until both sides are golden.

For the French Toast:

1. Slice bread into 1 inch thick slices. Combine egg, cinnamon and salt in a bowl; whisk to combine. Add heavy cream and milk to the mixture, whisking to combine. Place a slice of bread into the bowl and allow the bread to soak up liquid for 3-4 seconds, repeat on opposite side.
2. Place bread into granola and flip to coat both sides. Begin cooking on a griddle or in a pan. Repeat this process until each slice has been coated with both mixtures. Cook all slices until golden on both sides.

For the biscuits:

1. Preheat oven to 415 degrees. Place flour in a bowl. Using a pastry blender, cut cold butter into flour until small pieces of butter can be seen throughout. Add in buttermilk. Start with 1/2 cup and then increase if needed. Amount of buttermilk needed could vary depending on climate. Using a spoon, cut the amount of dough desired for each biscuit and form into a roughly shaped ball. Check to make sure there is an even amount of dough distributed amongst the biscuits. Drop each biscuit onto a baking sheet. Bake biscuits for 15 minutes or until they have deepened slightly in color.