Great Grannys North Carolina Biscuit Pudding Recipes

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OLD-FASHIONED BISCUIT PUDDING



Old-Fashioned Biscuit Pudding image

This old-fashioned biscuit pudding recipe will bring back fond memories for many people, and it is a great way to use leftover biscuits.

Provided by Diana Rattray

Categories     Dessert

Time 55m

Yield 6

Number Of Ingredients 6

4 leftover biscuits, torn into pieces
2 cups milk , divided
1 cup granulated sugar
4 large eggs
2 teaspoons butter, melted
1 teaspoon vanilla extract

Steps:

  • Gather the ingredients.
  • Heat the oven to 350 F and butter a shallow 2-quart baking dish.
  • Put the biscuits in a large bowl and add 1 cup of milk. Let stand for about 5 to 10 minutes or until the biscuits have softened.
  • With a fork, stir in the sugar and 1 of the eggs, mixing to blend well. Add the remaining eggs, 1 egg at a time, mixing after each addition.
  • Add the melted butter , vanilla, and the remaining milk, and blend well.
  • Pour the mixture into the prepared baking dish.
  • Bake for 40 to 50 minutes, or until the pudding is firm and set. A knife inserted into the center should come out clean. Let the pudding cool.
  • Slice the pudding into squares or wedges and serve with syrup or a dessert sauce. Enjoy.

Nutrition Facts : Calories 430 kcal, Carbohydrate 64 g, Cholesterol 132 mg, Fiber 1 g, Protein 11 g, SaturatedFat 5 g, Sodium 437 mg, Sugar 39 g, Fat 14 g, ServingSize Serves 6, UnsaturatedFat 0 g

MY GRANNY'S OLD-FASHIONED BISCUITS



My Granny's Old-Fashioned Biscuits image

A simple, basic buttermilk biscuit with minimal ingredients. It's an old-fashioned recipe everyone should have handy. If you follow Elaine's directions, once baked the biscuit is perfectly flaky and fluffy with a little tang from the buttermilk. They're melt-in-your-mouth good.

Provided by Elaine Bovender

Categories     Other Side Dishes

Time 25m

Number Of Ingredients 4

2 c self-rising flour (Martha White or White Lily for best results)
1/4 c lard or shortening (about egg-sized and very cold)
1 c very cold buttermilk (may need to adjust amount)
3 Tbsp melted shortening or butter

Steps:

  • 1. Preheat oven to 450 degrees. Heavily grease a large cast-iron skillet or biscuit pan and set aside. (I prefer the cast iron skillet).
  • 2. Put the flour into a large bowl and add lard/shortening.
  • 3. Cut into flour using the usual pastry method.
  • 4. Add buttermilk and mix with fork or hands.
  • 5. Mix into a light dough.
  • 6. Turn dough onto a floured board and knead a couple of times.
  • 7. Pat dough to flatten to about 1/2 inch thick. Using a biscuit cutter, cut dough into biscuits.
  • 8. Place cut biscuits in the prepared pan.
  • 9. Pour melted shortening/butter over each biscuit.
  • 10. Bake for about 13 to 15 minutes or until golden. Remove from pan and place into a covered container and allow to steam for about 5 minutes. You may also brush melted butter over top prior to steaming (if desired).
  • 11. Serve hot with butter, apple butter, jellies, jams, honey, or anything else that you like.
  • 12. Special Note: I didn't have a biscuit cutter, so what I did was open both ends of a 4-ounce sized mushroom can, washed and removed the label and it works perfectly.

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