Homemade Biscuits Pudding Recipe

Name: Homemade Biscuits Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds, 7/8 ounces, weight Butter; 1/2 pounds, 7/8 ounces, weight Powdered Sugar; 1 whole Egg Yolk; 2-7/8 ounces, weight Cocoa Powder; 1 teaspoon Vanilla; 1 whole Egg White; ⅓ tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Milk, Warm; 1 pound, 1-2/3 ounces, weight Biscuits; 1 ounces, weight Cashew Nuts; 1 ounces, weight Raisins

Servings: persons

1
Beat butter and sugar with electric mixer until creamy.
2
Add egg yolk and beat well. Then add the cocoa powder and vanilla, mix well. Next, in a separate bowl beat egg white till stiff and then fold into the cocoa mixture.
3
Soak the buttermilk biscuits in the milk (for just a few seconds) and place/layer half of them into the serving bowl or dish, next layer on half of the cocoa mixture.
4
Next, sprinkle with half of the cashew nuts and raisins.
5
Follow with another layer of soaked biscuits and the cocoa mixture. Sprinkle with cashew nuts and raisins.
6
If you prefer to have 3 layers, just use thirds of each ingredient in each of the layers. Then refrigerate to set for 2 hours.
7
Serve and enjoy.

816

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pounds, 7/8 ounces, weight Butter, 1/2 pounds, 7/8 ounces, weight Powdered Sugar, 1 whole Egg Yolk, 2-7/8 ounces, weight Cocoa Powder, and more.

Yes, Homemade Biscuits Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Homemade Biscuits Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions