Best Great Grannys North Carolina Biscuit Pudding Recipes

BISCUIT PUDDING

Steps:

• Whisk together milk, sugar, butter, eggs and vanilla.
• Place biscuit pieces in a 2 quart, greased baking dish.
• Pour the egg mixture over the biscuits.
• Bake in a pre-heated 350 degree F oven for 1 hour.

BISCUIT PUDDING

Steps:

• 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.

MY GRANNY'S OLD-FASHIONED BISCUITS

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.

BISCUIT PUDDING

Steps:

• 1. Preheat oven to 350 degrees. Place bread and 1 cup milk in 1 1/2 quart baking dish, soak until soft.
• 2. In a medium bowl mix sugar and eggs, one at a time, mixing well after each addition. Add butter, vanilla, remaining milk and raisins. Add to biscuit mixture and stir. Bake for 40 minutes or until knife inserted in center comes out clean.
• 3. *1 (10 count) can-refrigerated biscuits, baked according to package directions and crumbled, may be used for crumbled biscuits.

OLD-FASHIONED BISCUIT PUDDING

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.

GRANDMA GERALDINE'S FAMOUS BISCUITS

Steps:

• Preheat the oven to 450˚ F. Sift 2 cups flour, the salt, sugar and baking powder into a large bowl. Mix in the lard with a fork or your fingers until well blended.
• Gradually add the buttermilk until the dough is wet and sticky (but not too wet), then add the remaining 3 tablespoons flour until the dough comes together and is kneadable. Either pinch off 2-inch biscuits or pat out the dough until ½ inch thick on a lightly floured surface and cut out biscuits with a floured 2-inch round cutter; arrange on a baking sheet. Brush the tops of the biscuits with buttermilk.
• Bake the biscuits until golden brown on top, 15 to 17 minutes.

GRANDMA'S BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 10x4-in. rectangle. Cut rectangle lengthwise in half; cut crosswise to make 10 squares., Place 1 in. apart on an ungreased baking sheet; brush tops with egg. Bake until golden brown, 8-10 minutes. Serve warm.

GRANDMA'S BAKING POWDER BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
• Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.