Mamas Cold Biscuit Pudding Recipes

Steps:

• 1. Preheat oven to 375 degrees. Crumble biscuits into a 9x9 inch baking dish.
• 2. In a medium saucepan combine sugar, milk, butter and cocoa. Over medium high heat bring to a boil, stirring constantly. Turn off heat and boil mixture for one minute. Slowly pour mixture evenly over top of biscuits.
• 3. Bake for about 20 minutes or until bubbly. Remove from oven and let cool for 10 to 15 minutes before serving to allow to thicken.

Steps:

• 1. Preheat oven to 425 degrees.
• 2. In a large bowl, sift together flour, baking powder, salt, and baking soda.
• 3. Cut the chilled shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs.
• 4. Add the buttermilk, mixing with your hands until the dough holds together.
• 5. Place the dough on a floured surface and knead lightly a few times just until smooth. Don't overwork it.
• 6. Flour a rolling pin and roll the dough to 1/4 to 1/2 inch thickness.
• 7. Cut the biscuits with a biscuit cutter. ( My mama used a glass to do this.)
• 8. Place the biscuits 2 inches apart on an ungreased baking sheet.
• 9. Gather the trimmings from where you cut the biscuits and form them into a ball.
• 10. Roll it out and cut more biscuits. ( When these got to small to make another biscuit my mama left the last weird shaped one and called it the funny biscuit. All the kids wanted that one.
• 11. Bake for 12 to 15 minutes or until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• In a small bowl, mix the sugar, cocoa powder, cinnamon, and salt. In a medium bowl, whisk together the eggs, milk, vanilla, and vegetable oil. Add the sugar mixture to wet ingredients and stir until combined.
• Cover the bottom of the prepared baking dish with an even layer of the crumbled biscuits. Pour the liquid mixture evenly over the biscuits. Press down onto the biscuits with the back of a large spoon to moisten them.
• Place the 8x8 inch baking dish into a larger high sided baking dish. Place dish on oven rack. Pour boiling water halfway up the sides of the 8x8 inch dish. Bake in preheated oven for 45 minutes, or until pudding is set.

Steps:

• Mix flour, milk and mayo together, reserving the second measure of flour for the board.
• Add the second measure of flour to the board and coat your hands. Turn out the dough onto the floured board or counter top. Sprinkle some extra flour on top of the dough. Just enough to make the dough easier for you to work with and not so sticky. You want to get it just to the not too sticky point but not add so much flour that they become dense. It is hard to say how much as this varies with the climate and humidity.
• Knead lightly just until the dough is smooth-about 6 times. The less you handle it, the better the biscuits!
• Pat into a square shape and make long cuts with a very sharp knife from top to bottom and then side to side--like a tic tac toe board and you will havce 9 biscuits. Add one extra line to make 12 squares. I usually cut to make 12, but make them as large or small as you like.
• Place on lightly greased or sprayed cookie sheet just a tiny bit apart- about 1/2 inch- and bake at 450°F for 15 to 20 minutes or until browned on top.
• Brush the tops of biscuits with butter or spray with butter spray and serve immediately.
• Note: Don't have any self-rising flour? Add 1 tsp salt and 1 T baking powder to the flour.

Steps:

• Sift dry ingredients. Cut in shortening with a pastry blender or two knives until crumbly.
• Stir in milk until mixture comes together. Empty onto a lightly floured surface and knead gently 5 or 6 times just to form a ball. Pat down then roll to about 1/2 thick with a rolling pin. Cut into circles and place on a baking sheet. Bake 15 minutes at 425.