Normally, I make up my Biscuit Mix* and keep it in the refrigerator until I’m ready to make just a few biscuits for my daughter and me. I use 1/4 cup of the mix and about a tablespoon of milk per biscuit. This time, when I made up the mix, I forgot and added the full ¾ cup of milk and we had 10 biscuits which were good hot from the oven but not that great reheated. Then, I remembered seeing a post on Syrup and Biscuits about her country grandma who made a kind of bread pudding out of leftover biscuits. This sounded like a good answer to my problem and it was. The pudding has a smoother, lighter texture than regular bread pudding and it’s very good – just like something Grandma might have made.
LEFTOVER BISCUIT PUDDING
- 4 or 5 baking powder biscuits (about 2-½ inches dia. )
- 2-½ cups milk, divided
- ½ cup granulated sugar
- 2 eggs
- 1 tsp. vanilla
- ½ tsp. cinnamon
Preheat oven to 325 degrees F
Butter or spray a 9-inch square baking dish
Crumble biscuits over the bottom of the 9-inch prepared baking dish.
Pour 1 cup of milk over the biscuit crumbles.
Allow the mixture to soak until milk is absorbed. Sprinkle granulated sugar over the top of the mixture.
In a 2-cup measure, place the eggs, vanilla, cinnamon and the remaining 1-½ cups of milk. Whisk until blended.
Pour milk mixture over top of biscuits.
Bake @ 325 degrees F for 40 to 45 minutes until top is browned and mixture is set.
Best served warm. Leftovers could be warmed briefly in the microwave.
One-fourth cup of raisins or nuts could be mixed with the biscuit crumbles before the milk is added.
The pudding is very good served plain, but Syrup and Biscuits served her pudding with a rich bourbon sauce. I opted for a lower fat version with a mellow bourbon flavor.
LOWER FAT BOURBON SAUCE
- ½ cup granulated sugar
- 2 Tblsp. cornstarch
- 1 cup cold water.
- 2 Tblsp. butter
- 3 Tblsp. bourbon
In a small saucepan place sugar cornstarch and cold water. Bring to a boil, then reduce heat and let simmer for 3 minutes.
Remove from heat and stir in butter until melted. Stir in bourbon.
Makes about 1-½ cups of sauce
- 2 cups all-purpose flour
- 1 tsp. salt
- 1 Tblsp. baking powder
- 1/3 cup vegetable shortening
This amount of mix combined with ¾ cup milk will make ten 2-½-inch biscuits. Bake @ 410 degrees F for 12 minutes.
Refrigerate mix in a covered container and use ¼ cup of mix plus about 1 Tblsp. Milk for each biscuit. This mix is also good for dumplings or as a topping for casseroles.