Recipes » Dessert Recipes » Biscuit Pudding

Biscuit Pudding

Use leftover breakfast biscuits to make Biscuit Pudding for dessert. This is a delicious, economical, and very old-fashioned southern recipe.
4.7 from 10 votes
Prep Time 10 minutes
Cook Time 30 minutes
A serving of biscuit pudding on a plate.

Use the leftover breakfast biscuits to make a delicious Biscuit Pudding for the evening’s dessert. This is a delicious, economical, and very old-fashioned southern recipe.

A while 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 I’ve already published here in the past.

A serving of biscuit pudding on a plate.

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

This is a southern classic that’s easy to make and always delicious. You can customize the recipe to suit your tastes, but this basic version is sure to please most people.

People from our grandmothers’ generation didn’t waste anything in the kitchen. 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 bread pudding for the evening’s dessert. Even country folk have a sweet tooth!

💗 Why We Love This Recipe


  • Economical: This is a money-saver of a recipe that uses leftovers in the best way!
  • Easy: I would judge this to be a beginner level recipe. It doesn’t require much baking know-how at all yet it results in a wonderful dessert.
  • Family-friendly: It’s sweet with a moist texture the whole family is bound to love.

🥘 About The Ingredients


The ingredients needed to make biscuit pudding.

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For the pudding:

  • Leftover Buttermilk Biscuits – Depending on their size, you’ll need between 6 and 8. If baking biscuits isn’t in your plans, try some of the excellent frozen biscuits on the market. In the south, we have Mary B’s brand – my favorite! Elsewhere, you might like the widely available Pillsbury brand.
  • Whole Milk For a good, rich custard base I recommend using whole milk. 
  • EggsRegular large eggs. You can try an egg substitute if needed, but I haven’t tested it.
  • SugarWhite, granulated sugar. For an alternative, try a one-to-one sugar substitute.
  • Vanilla ExtractUse a quality extract such as the familiar McCormick brand.
  • Butter  – Further enriches the custard.

For the optional meringue:

  • Egg Whites and Sugar – The typical ingredients for a standard meringue.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🔪 How to Make Biscuit Pudding


  1. Preheat the oven to 325 degrees.
  1. (Optional) If using a meringue: In a large mixing bowl beat the egg whites until nearly stiff. Add the sugar slowly while continuing to beat until stiff peaks form. Set the meringue aside.

TIP: While a meringue is optional, I do highly recommend it. It makes a lovely, fluffy topping for the pudding.

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  1. In a separate large mixing bowl, crumble the biscuits until they are coarse crumbs. (Start with 6 biscuits and add more if needed to get the correct texture.)
  2. Add the milk, eggs, vanilla, sugar, and butter to the crumbled biscuits. Mix well. If needed, add additional biscuits one at a time until a mushy texture is achieved – not too thin, not too thick.
  1. Transfer the pudding to a well-buttered round casserole or baking dish. Top with the meringue, if using.
Biscuit pudding after baking.
  1. Bake for approximately 30 minutes or until the meringue is a rich, golden brown and the pudding is creamy but set. (Note: If you chose not to use a meringue, dot the top of the pudding with two tablespoons of butter about halfway through cooking.)
  2. Remove from the oven and allow to cool before serving.

🔀 Recipe Variations


  • Dried fruit like raisins or cranberries are classic additions, but fresh berries are also wonderful.
  • A teaspoon of orange or lemon zest gives a lovely citrus flavor to the pudding.
  • Add nuts. A few chopped pecans or walnuts added to the pudding before baking is a nice touch.
  • In place of a meringue, a sprinkle of powdered sugar or a dollop of whipped cream is a nice topping.
  • Additions of nutmeg, cloves, cinnamon, or ginger create an autumnal biscuit pudding.
  • Using brown sugar instead of white imparts a lovely caramel flavor to the custard base.
A serving of biscuit pudding on a plate.

🍚 Storage Instructions


Keep any leftovers tightly covered and stored in the refrigerator for up to four days. To freeze, omit the meringue; cool completely and store in a freezer-safe container for up to three months.

Reheat leftover or thawed biscuit pudding in a low oven or in the microwave until warmed through.

🍽 Serving Suggestions


This is a delicious treat on its own but can also be served with:

  • Ice cream. Biscuit pudding topped with a scoop of ice cream is an especially nice ending to a casual meal. Vanilla is always a good choice, but you might also enjoy butter pecan or peach ice cream!
  • A generous dollop of whipped cream on top is always perfect!
  • A drizzle of maple syrup lends a breakfast-like flavor.
A serving spoon full of biscuit pudding.

❓ Questions About Biscuit Pudding


Can I make biscuit pudding without homemade biscuits?

Of course you can. Simply use some of the excellent frozen biscuits on the market. My personal preference is Mary B’s brand buttermilk biscuits. You almost can’t tell them from homemade.

Is this the same as bread pudding?

Biscuit pudding is very similar to bread pudding but is a more rustic recipe. Its purpose is more to use up leftover food than to make an elegant dessert. I think it’s just as lovely and delicious as a traditional bread pudding.

🧾 More Recipes You’ll Like


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📖 Recipe

A serving of biscuit pudding on a plate.

Biscuit Pudding

Use leftover breakfast biscuits to make Biscuit Pudding for dessert. This is a delicious, economical, and very old-fashioned southern recipe.
4.70 from 10 votes
Print It Rate It Save
Course: Desserts
Cuisine: Southern, Vintage
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 317kcal
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
  • ½ cup sugar
  • 4 tablespoons butter melted, plus additional for greasing the baking dish

Instructions

  • Preheat the oven to 325 degrees.
  • (Optional) If using a meringue: In a large mixing bowl beat the egg whites until nearly stiff. Add the sugar slowly while continuing to beat until stiff peaks form. Set the meringue aside.
  • In a separate large mixing bowl, crumble the biscuits until they are coarse crumbs. (Start with 6 biscuits and add more if needed to get the correct texture.)
  • Add the milk, eggs, vanilla, sugar, and butter to the crumbled biscuits. 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 round casserole or baking dish. Top with the meringue, if using.
  • Bake for approximately 30 minutes or until the meringue is a rich, golden brown and the pudding is creamy but set.
  • Note: If you chose not to use a meringue, dot the top of the pudding with two tablespoons of butter about halfway through cooking.
  • Remove from the oven and allow to cool before serving.

Notes

  • While a meringue is optional, I do highly recommend it. The meringue makes a lovely, fluffy topping for the biscuit pudding.
  • Keep any leftovers tightly covered and stored in the refrigerator for up to four days. To freeze, omit the meringue; cool completely and store in a freezer-safe container for up to three months. Reheat leftover or thawed biscuit pudding in a low oven or in the microwave oven until warmed through.
  • If you don’t have homemade biscuits, simply use some of the excellent frozen biscuits on the market. My personal preference is Mary B’s brand buttermilk biscuits.

Nutrition Information

Serving: 1 | Calories: 317kcal | Carbohydrates: 36g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 391mg | Potassium: 231mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 445IU | Calcium: 125mg | Iron: 1mg

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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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

— This post was originally published on February 25, 2014. It has been updated with new photos and additional information.

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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.