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BBQ Chicken and Apple Bread Pudding

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To me, bread pudding is the epitome of comfort food, and it’s simply too good to reserve only for dessert. This sweet and savory twist on the classic is a delicious new way to enjoy an old favorite. —Shauna Havey, Roy, Utah

Test Kitchen Approved
Contest Winner
BBQ Chicken and Apple Bread Pudding

BBQ Chicken and Apple Bread Pudding Recipe photo by Taste of Home

  • Total Time Prep: 45 min. + cooling Bake: 35 min.
  • Makes 8 servings

Ingredients

  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 6 tablespoons butter, divided
  • 1 large sweet onion, thinly sliced
  • 2/3 cup barbecue sauce, divided
  • 2 cups diced cooked chicken
  • 2 large eggs, beaten
  • 1 cup half-and-half cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/4 cups shredded Monterey Jack cheese
  • 1 small green apple, peeled and diced
  • Minced chives

Directions

  • Prepare cornbread according to package directions and bake using a greased and floured 8-in. square baking pan. Cool. Reduce oven setting to 375°. Meanwhile, in a small skillet, heat 2 tablespoons butter over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown and caramelized, 30-40 minutes. Remove from heat and set aside.
  • Pour 1/4 cup barbecue sauce over chicken; toss to coat.
  • Cube cornbread. Microwave remaining butter, covered, on high until melted, about 30 seconds. Whisk in eggs, cream, salt and pepper. Add caramelized onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apple. Toss gently to combine.
  • Pour mixture into a greased 8-in. square or 1-1/2-quart baking dish; bake until bubbly and top is golden brown, about 35 minutes. Drizzle remaining barbecue sauce over bread pudding. Sprinkle with chives.

Test Kitchen tips Make-ahead tip! Bake the cornbread ahead of time, or just buy some from your local bakery. You can also use leftover muffins, bread or rolls in place of the cornbread.

Nutrition Facts

1 serving: 465 calories, 25g fat (13g saturated fat), 156mg cholesterol, 1028mg sodium, 37g carbohydrate (19g sugars, 3g fiber), 21g protein.

https://www.tasteofhome.com/recipes/bbq-chicken-and-apple-bread-pudding/

Bisquick Drop Biscuits (Yeast-Free Bread)

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This simple Bisquick drop biscuits recipe fills your kitchen with the decadent aroma of moist fluffy oven-fresh biscuits in twenty minutes flat.

February 18, 2020 By Kathleen | Leave a CommentThis

One of the most famous Bisquick recipes has got to be this Bisquick drop biscuits recipe. It makes soft fluffy biscuits in about 20 minutes. Save your voice and let the warm doughy fragrance of homemade biscuits wake the fam on the weekend. They’ll come through the kitchen with a smile on their face eagerly anticipating the results of your tasty Bisquick breakfast recipes!

These wholesome Bisquick drop biscuits can be the best part of a nutritious breakfast or you can use them to dress up dinner. These babies will make you famous!

Apron up and let’s bake some biscuits.

Bisquick drop biscuits in a basket

What I Love About This Recipe

I love that our drop biscuits is a simple wholesome recipe that tastes like a million bucks. When you put those moist tender biscuits on the table, your meal is automatically transformed into a wholesome delicious experience that makes memories.

Here are some other great reasons for you to love this recipe too.

  • Moist tender flakey biscuits that taste incredible
  • Transform your meal into a delicious experience
  • Super simple recipe ready in under half an hour
  • No crazy gadgets or hard to find ingredients
  • Make-ahead magic great for meal prep
How to make Bisquick drop biscuits, cold butter cut into small cubes

How To Make Bisquick Drop Biscuits Recipe

Making drop biscuits starts with whisking together the dry ingredients and cutting in the butter. Blend in milk just until combined and drop onto ungreased baking sheet. Could it be any simpler?

How to make Bisquick drop biscuits, prepared ingredients+

Recipe Notes

This is so easy to make. Here’s a few easy tips to make sure they come out just like you want them to.

For tender fluffy Bisquick drop biscuits, you’ll want to combine the dry ingredients separately. This is the best way to keep them from being tough like hockey pucks because mixing develops gluten. Combining dry ingredients first ensures even dispersion which requires less mixing when wet ingredients are added so biscuits come out soft and fluffy.

It’s also important to keep your butter cold, even though it’s cut into tiny pieces. It needs to be in a solid-state as it’s dispersed into the dough to get tender biscuits with the right texture.

How to make Bisquick drop biscuits, whisking flour mixture and adding butter

Ingredient Notes

You’re gonna’ love the short sweet ingredient list. Just a trusty few kitchen staples and you’re off to the races!

Bisquick – I just use the Original Bisquick here, that way I don’t need any flour. It just makes the best biscuits.

Baking Powder – The little extra baking powder helps the biscuits rise nice and fluffy.

Sugar – Add just a tad of sugar to your biscuits to help concentrate the flavor.

Butter – I find that unsalted butter works best in this recipe.

Milk – Milk is your wet food item to help make your Bisquick biscuits moist and hold them together.

How to make Bisquick drop biscuits, adding milk to the flour and butter mixture

Storing Tips

Storing your Bisquick drop biscuits recipe is like trying to hide cookies form the kiddos. They’re not gonna’ last long. However, feel free to toss them in a resealable bag.

They should cool completely first and it’s best if you squeeze excess air out of the bag to keep your drop biscuits from drying out. I typically put mine in the fridge.

How to make Bisquick drop biscuits, mixing the dough and arranging it in the baking sheet

Can You Freeze Them?

Nothing beats a warm yummy biscuit and these little babies are perfect for make-ahead magic! You can absolutely freeze this. I like to wrap mine individually before tossing them in the freezer bag. Then I can pull them out as needed.

How to make Bisquick drop biscuits, baked biscuits on a baking sheet

Make Ahead Tips

Sometimes I like to get the dough ready to go so that I can bake fresh drop biscuits any time I want. Just put these little babies on a prepared baking sheet and then toss it in the freezer instead of the oven. It’s a good idea to gently cover with plastic wrap.

After they harden you can pull your tray out and store them in a freezer-safe bag. You’ll be able to go straight from the freezer to the oven whenever the mood strikes.

How to make Bisquick drop biscuits, brushing melted butter on top of biscuits

How Long Can You Keep This In The Fridge?

This only makes 6 biscuits so you’re not likely to have any leftovers once the fam tastes them. But, if you happen to make a double batch, these little gems will stay good in the fridge for up to a week. Just be sure to let them cool completely before tossing them in the fridge.

Bisquick drop biscuits in a basket

Recipe Variations

Bisquick is one of the all-American staples because it’s just so flexible! It brings the ultimate convenience to recipes like these Bisquick drop biscuits recipe. It’s homemade with a little help!

What Other Breakfast Dishes Can I Make With Bisquick?

Bisquick drop biscuits can go with just about any meal of the day but I think breakfast is my favorite. Bisquick pancakes and Bisquick waffles are an easy way to make breakfast special and add that personal touch.

When I’ve got family coming to town, Bisquick breakfast casserole is an easy delicious way to get breakfast or brunch on the table. I’ve even made it for dinner. I  just love breakfast for dinner!

Bisquick drop biscuits cut in half

Save Recipe!

Bisquick drop biscuits in a basket

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Bisquick Drop Biscuits

This simple Bisquick drop biscuits recipe fills your kitchen with the decadent aroma of moist fluffy oven-fresh biscuits in twenty minutes flat. Prep Time10 minsCook Time10 minsTotal Time20 mins Servings: 6 Biscuits Author: Kathleen

Ingredients

  • 2 1/4 cups Original Bisquick mix

2 teaspoons baking powder1 teaspoon granulated sugar1/3 cup cold unsalted butter, cut into small cubes2/3 cup milk3 tablespoon melted unsalted butter

Instructions

  • Preheat oven to 450 degrees.
  • In a medium mixing bowl whisk together Bisquick, baking powder, and sugar.
  • Toss butter cubes with Bisquick mixture to coat. Using a pastry blender or 2 knives, cut in butter
  • Add milk and beat just until combined and a soft dough forms (do not over mix or biscuits will become tough.)
  • Drop by the heaping tablespoonful onto ungreased baking sheets 2 inches apart. Bake in preheated oven until tops are golden, about 8-10 minutes.
  • Brush with melted butter and serve.

Nutrition

Serving: 1biscuit | Calories: 354kcal | Carbohydrates: 31g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 46mg | Sodium: 589mg | Potassium: 244mg | Fiber: 1g | Sugar: 7g | Vitamin A: 534IU | Calcium: 174mg | Iron: 1mg Save Recipe! DID YOU MAKE THIS RECIPE? I’D LOVE TO SEE!Tag @GonnaWantSeconds or #gonnawantseconds on Instagram! © Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

Bisquick drop biscuits in a basket

More Bisquick Breakfast Recipes

There are so many Bisquick breakfast recipes, it’s hard to name them all! I love how versatile and delicious these Bisquick drop biscuits are, but I use Bisquick for all kinds of stuff. Here are some of my favorite Bisquick recipes for you to try.

  • Bisquick Banana Bread – Just like grandma used to make!
  • Bisquick Cinnamon Rolls – Fantastic Sunday morning treat!
  • Bisquick Muffins – Quick, easy and delicious.
  • Bisquick Scones – The perfect companion for that hot beverage.
  • Bisquick Blueberry Muffins – So good they deserve their own category.

More Yeast-Free Bread:

Conclusion

This Bisquick drop biscuits recipe is practically indispensable. It’s a totally delicious versatile recipe that’s great for meal prep. Plus, it goes from oven to table in 20 minutes.

These moist fluffy drop biscuits can take any meal to the next level. Add a savory treat to breakfast or make dinner a little more decadent.

This recipe is practically one of the vital kitchen staples you won’t want to be without!

Baked, Bisquick, Breads, Breakfasts, Fall, Spring, Summer, Under 30 Minutes, Winter

Brown Butter Cornbread

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Brown Butter Cornbread

Via Field Skillet

Ingredients

12 tablespoons (1 ½ sticks) unsalted butter

½ cup Grade B and/or Dark Amber Maple Syrup (more flavor!)

2 ¼ cups buttermilk

3 large eggs

1 ½ cups yellow cornmeal, fine or medium-coarse grind (or mix both — all fine gives a more cake-like consistency)

1 cup all-purpose flour

1 ½ tablespoons baking powder

1 ½ teaspoons Kosher salt

½ teaspoon baking soda

Preparation

Preheat oven to 375°F.

Step 2: Brown that butter

In your Field Skillet — or other cast iron pan that measures 10" or more — melt the butter over medium heat. Cook, swirling the butter in the skillet to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut-brown color. Watch carefully to make sure not to burn the butter. You can always turn up the heat if you start too low. If you prefer the easy route, pick up some Black & Bolyard butter (that’s Eric’s preferred brand!).

Step 3: Mix the batter

Pour the brown butter into a large bowl — if there’s a little left over in the pan, all the better. Whisk the maple syrup into the butter, then whisk in the buttermilk. The mixture should be cool to the touch. If it’s warm, let it cool before whisking in the eggs. Then whisk in the cornmeal, flour, baking powder, salt, and baking soda.

Step 4: Into the oven

If the skillet is no longer hot, reheat it briefly over medium heat on the stove. Scrape the batter back into the skillet. Bake at 375°F until the top starts to become golden brown and a toothpick inserted into it emerges clean, which should take 30–40 minutes. Let it cool for 10 minutes in the skillet before slicing — and feel free to set your Field Skillet on the table with a butter knife for people to help themselves. Cast iron doubles as both cookware and servingware.