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Biscuit Pudding

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4.6 from 7 votes
Use those leftover breakfast biscuits for the evening's dessert. This is an old-fashioned recipe from the days when our grandmothers let nothing go to waste in the kitchen!
Prep Time 10 minutes
Cook Time 30 minutes
Use the leftover breakfast biscuits to make a Biscuit Pudding for the evening's dessert. Very old-fashioned southern recipe. https://www.lanascooking.com/biscuit-pudding/

Use the leftover breakfast biscuits to make a Biscuit Pudding for the evening’s dessert. Very old-fashioned southern recipe. 

A few weeks ago, I asked my friends on Facebook for a favor. I wanted them to tell me about any special old-fashioned recipes they remembered from their childhood which they’d like to see here. I got lots and lots of responses, many of which I’ve already published here in the past.

Biscuit Pudding - Use leftover morning biscuits to make a biscuit pudding for the evening's dessert. Very old-fashioned southern recipe. - https://www.lanascooking.com/biscuit-pudding

People wanted to see boiled peanuts, chicken and dumplings, chicken jallop, pimiento cheese, turkey and dressing, fried okra, and on and on and on. But there was one request that really got my attention. It was for Biscuit Pudding and it was from one of my oldest, dearest friends – Shirley. She wanted a recipe like the biscuit pudding that her grandmother used to make.

How many of us have memories of recipes made by loved ones that are no longer with us? If only we had asked for that recipe while we had a chance!

I can just imagine Shirley’s grandmother making this pudding with the leftover breakfast biscuits. People from our grandmothers’ generation didn’t waste anything in the kitchen!

They would no more throw away a leftover biscuit than you would throw money in the trash can. They worked hard to feed their families, growing much of their own food, and the few things they couldn’t grow on the farm, they purchased with hard-earned cash.

I’m quite sure this old-fashioned southern recipe was completely born out of frugality. Leftover biscuits are substituted for bread to make a sweet, creamy pudding for the evening’s dessert. Even country folk have a sweet tooth, you know :-)

Mine and Shirley’s friendship goes back for…well, for a lifetime. We went through all 12 grades of school together in our small hometown in the southwestern corner of Georgia. Some years we were in the same room, some we weren’t, but we were always friends.

When we were children there were only about 2 classrooms for each grade and we all had recess (yes, we played during school time) and lunch together. We rode the bus together. We went to church together and to social functions together and we had spend-the-night parties together. We were close. We still are.

Even though I don’t see Shirley very often, in fact quite rarely, I know that if I called her right now she’d be there for me. She still lives in our little hometown and even though she has challenges in her own life, she still does more for folks around there than you could ever imagine.

This one’s for you Shirley! I hope it reminds you of your grandmother.

How to Make Biscuit Pudding

Preheat the oven to 325 degrees.

Make the meringue for Biscuit Pudding

Make the meringue: Beat the egg whites until nearly stiff. Add the sugar and continue beating until stiff peaks form. Set aside.

Crumble biscuits for Biscuit Puddin

Starting with 6 biscuits, in a large bowl, crumble the biscuits until they are coarse crumbs.

Add wet ingredients for Biscuit Pudding

Add the milk, eggs, vanilla, sugar, and butter. Mix well. If needed, add additional biscuits one at a time until a mushy texture is achieved – not too thin, not too thick.

Transfer biscuit pudding to a baking dish

Transfer the pudding to a well-buttered 1.5 quart casserole or baking dish. Top with the meringue.

Finished biscuit pudding

Bake approximately 30 minutes or until the meringue is a rich, golden brown and the pudding is creamy but set.

Note: the meringue is optional. If you don’t use a meringue, dot the top of the pudding with a tablespoon or two or butter about halfway through cooking.

Remove from the oven and allow to cool.

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Use the leftover breakfast biscuits to make a Biscuit Pudding for the evening's dessert. Very old-fashioned southern recipe. https://www.lanascooking.com/biscuit-pudding/

Biscuit Pudding

Use those leftover breakfast biscuits for the evening's dessert. This is an old-fashioned recipe from the days when our grandmothers let nothing go to waste in the kitchen!
4.58 from 7 votes
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Course: Desserts
Cuisine: Southern, Vintage
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 191kcal
Author: Lana Stuart

Ingredients

For the meringue (optional):

  • 3 egg whites
  • 1 tablespoon sugar

For the pudding:

  • 6 leftover buttermilk biscuits may need up to 8 biscuits depending on their size
  • 2 cups whole milk
  • 2 whole eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 4 tablespoons butter melted, plus additional for greasing the baking dish

Instructions

  • Preheat the oven to 325 degrees.
  • Make the meringue: Beat the egg whites until nearly stiff. Add the sugar and continue beating until stiff peaks form. Set aside.
  • Starting with 6 biscuits, in a large bowl, crumble the biscuits until they are coarse crumbs. Add the milk, eggs, vanilla, sugar, and butter. Mix well. If needed, add additional biscuits one at a time until a mushy texture is achieved – not too thin, not too thick.
  • Transfer the pudding to a well-buttered 1.5 quart casserole or baking dish. Top with the meringue.
  • Bake approximately 30 minutes or until the meringue is a rich, golden brown and the pudding is creamy but set.
  • Note: the meringue is optional. If you don’t use a meringue, dot the top of the pudding with a tablespoon or two or butter about halfway through cooking.
  • Remove from the oven and allow to cool.

Nutrition Information

Serving: 1 | Calories: 191kcal | Carbohydrates: 20g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 68mg | Sodium: 154mg | Sugar: 16g

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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30 Comments

  1. I loved this recipe! I added a little nutmeg to the milk mixture and a tsp. of mixed berry jam before serving. A truly unique and satisfying dessert that makes me think of the good times I had in the kitchen with my grandma. Thank you for this ❤️

  2. This was so good. Whole wheat biscuits worked great too. It just takes a couple additional biscuits since whole wheat doesn’t absorb as much liquid as those made with all-purpose flour.

  3. I wandered where the full recipe is I didn’t see how much of what. It sounds great. We often have left over biscuits.

    1. Hi Teresa – the complete recipe is at the end of the post. Scroll down past the text and you should see it.

  4. I made it on sunday for a few friends and family. Everyone just loved it. I took it out of the fridge for 10 mnts n then served it. So it didn’t come out as a slice. Was it becaz I kept it out before slicing it? But it was a big hit and we just loved it :)

  5. I was so touched to read about this recipe! What a lovely story – made me feel happy – oh and I will try the recipe. Thank you so much, Susan

  6. I ran across this enticing recipe via pinterest. I cannot wait to try this and NOT tell my husband the ingredients. He is not a fan of biscuits. Yes, there is obviously something very wrong with my groom… who doesn’t like biscuits??!
    Furthermore, I wanted to let you know how much your post gave me goosies. I, too, have a ‘Shirley’ but her name is Heidi. We were 5 and 6
    years old and we are now am 40 and 39. I was raised by my Grandma and Dad so any recipe is welcome when it dates ‘back in the day’. :)
    Thank you so much for sharing this recipe and I hope your friend, Shirley, had the opportunity to see your post and how much you love and respect her.
    Thanks, again. :)

  7. When my sons lived at home, there were never any leftover biscuits. Now there are. Very very interesting recipe—-not really a bread pudding or a pudding cake—-but in the family. It looks like a fun one. Thank you for sharing.

  8. My mother told me about a very old recipe that her mother made when my mom was little. She is 82 now. I went looking for something like it a few years back and actually ran across many versions of it on a vintage recipe site, but still not exactly what mama was talking about. My grandmother would use the left over biscuits from breakfast but from what my mom was talking about she crumbled the biscuits in the bottom of the baking pan and then made what my mom described at something between a chocolate pudding and a chocolate fudge and poured over the biscuits and baked till the chocolate was all cracked on top I would think something like a fudge looking texture maybe. Not sure. The recipes I found on the vintage site was mostly called Chocolate gravy and biscuits. Have you heard of a recipe like this? I’m still looking and trying to make something more like mama talked about but I’m running out of things to do to it. I love this recipe of yours though. Can’t wait to try it in a few days probably. :)

    1. Sure sounds like chocolate gravy to me. Maybe she poured the gravy over the biscuits and then baked them a bit?? Hope you figure out that recipe!

    1. No, I’m afraid that wouldn’t work Mary. It would make the custard far too thick and rich. That’s why I made the meringue optional. Although I never mind having leftover yolks. I save them and add to scrambled eggs, etc.

      1. Sure, Mary! I was thinking more about the egg yolks, too, and I think you might be okay with adding just one into the custard. But I wouldn’t go any more than one :-)

      2. This looks just like my grannies biscuit pudding. I’ve got leftover biscuits, I’m making one! Thanks for the recipe.