Sunday, September 11, 2011

Mama Huskey's Biscuit Pudding

One of my first cooking memories is standing on a step stool at my grandmother's kitchen counter making miniature fried peach pies from her leftover scraps of dough.  "Mama" Huskey was a fabulous, old-fashioned cook.  She was quite a stickler when it came to her personal appearance however in the kitchen she was anything but neat and tidy.  She was one who could twirl around the kitchen a time or two, slinging pots and pans hither and yon, and lay out a table full of food before you hardly knew what was happening and all the while wearing her "earbobs" and a good dose of red rouge.  This is her recipe for using leftover biscuits and is the ultimate in comfort food.

Biscuit Pudding

4 tablespoons unsalted butter
1 cup sugar
2 egg yolks, beaten
2 cups milk
1 teaspoon vanilla flavoring
2 egg whites
2 teaspoons powdered sugar

Slice leftover biscuits and arrange in an 8x8-inch baking dish.

Melt butter in saucepan over medium heat.  Add next four ingredients and cook, stirring occasionally, until well blended and just beginning to thicken.  Pour over biscuits and let sit for a few minutes while biscuits soak up most, but not all of the liquid  Additional milk can be added if liquid is completely absorbed.  Bake at 400 degrees for about 25 minutes.

Beat the 2 egg whites with the powdered sugar until stiff.  Spread over pudding and return to oven for about 6-7 minutes, or until lightly browned.

I'm quite sure Mama's biscuits were the from-scratch variety while mine on the other hand, were some leftover Pillsbury Grands.  Maybe next time I'll be brave and try the homemade kind.

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