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 recipes they remembered from their childhood which they'd like to see on Never Enough Thyme. I got lots and lots of responses, many of which I've already published here in the past.
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 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: 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.
More Old Fashioned Desserts on Never Enough Thyme:
- Old Fashioned Butterscotch Pudding
- The Real Deal Banana Pudding
- Slow Cooker Bread Pudding
- Tapioca Pudding
- Baked Rice Pudding
biscuit pudding recipes from Other Bloggers:
- Biscuit Crumb Pudding from Cooks.com
- Old Fashioned Biscuit Pudding from The Spruce Eats
- Biscuit Pudding from Cooks.com
- Mama Ione's Biscuit Pudding from Salon.com
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For the meringue (optional):
- 3 egg whites
- 1 tblsp. sugar
For the pudding:
- 8 2-inch leftover buttermilk biscuits
- 2 cups whole milk
- 2 whole eggs
- 1 tsp. vanilla extract
- ½ cup sugar
- 4 tblsp. butter melted, plus additional for greasing the baking dish
- 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 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.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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