Brenda Gantt biscuits are a slice of good-old down-home southern goodness. Here, you’ll find her biscuits with clear, simple, straightforward instructions and easy swaps for self-rising flour.
Serves: 16 Time: 25 minutes Cookbook: Cooking with Brenda Gantt FB
When I think of the South, the first thing that comes to mind is homemade biscuits. Biscuits are at the heart of every get-together in the South and it is not hard to understand why. Buttery, flaky, and warm biscuits rule breakfast and dinner tables. Fresh from the oven, there’s nothing like a biscuit slathered with jam or stuffed with ham.
If you’ve never had them hot and steaming, now is the time to make them! They really couldn’t be easier to make, and the tangy, rich taste of buttermilk will make you melt. Today we’re featuring an authentic southern biscuit recipe from Brenda Gantt, a Southern grandma who has been making these famous biscuits every day of her life. And, as she says, it’s gonna be good y’all!
- ❤️ Why You’ll Love This Recipe
- 🥣 Ingredients Needed to Make Grenda Gantt Biscuits
- 🍴 Equipment You’ll Need in the Kitchen
- 🥄 How to Make Brenda Gantt Biscuits
- ♾️ Biscuit Toppings and Variations
- ❓ Brenda Gantt Biscuit Tips, Tricks, and FAQs
Why You’ll Love This Recipe
Simple: Brenda’s recipe is so simple! We knew it would be relatively easy, but we were surprised by just how easy this was to make. You only need a few ingredients and one bowl to mix everything in. Even more good news? Cleanup is a cinch. *Happy sigh* We love Brenda Gantt recipes.
Home-style: These are home-style baked biscuits at their best. They come out tasting like grandma made them – just the way biscuits should be.
Scalable: It’s incredibly easy to scale this recipe. The recipe makes 16 biscuits, so if you want an even larger pile of warm fluffy goodness, multiply the ingredients accordingly. Want 24? Multiply the ingredients by 1.5. Want 32? Double it. And so on.
Ingredients Needed to Make Brenda Gantt Biscuits
To make these staples of southern goodness, you’ll need several main ingredients you might already have on hand.
- White Lily Self-Rising Flour or Homemade Self-Rising Flour: Self-rising flour is super easy to make, so there’s no need to go out and buy a bag of self-rising White Lily flour if it’s not in your pantry. For this recipe, you can make your own self-rising flour by combining 4 cups of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of baking powder.
- Buttermilk: Whole buttermilk makes good biscuits. That’s all there is to it. You’ll only need two cups of buttermilk, so a quart will give you enough for two batches of biscuits.
- Vegetable Shortening: Brenda uses Crisco shortening – as do many home cooks in the south. If you’d rather not, we suggest substituting butter or lard for Crisco. Butter, and even lard, is healthier than vegetable shortening.
Equipment Needed In the Kitchen
- Pastry Mat: We use a pastry mat every time we make bread, cookies, biscuits, or any other dough. It keeps our surfaces clean while providing a perfect space to flour for rolling out, kneading, or cutting dough.
- Large Mixing Bowl: You only need one large bowl to mix all the ingredients in. We found that a medium bowl was a bit too small.
- Biscuit Cutter or Round Cookie Cutter: You have a few choices when it comes to creating perfect rounds. A biscuit cutter, a large round cookie cutter, or even a cleaned tin can works well for this purpose.
- Cast Iron Skillet: You’ll put the biscuits in a prepared cast iron skillet, then put it directly in the oven to bake. A large skillet will hold around 10 biscuits.
How to Make Brenda Gantt Biscuits
You’ll be surprised by how easy it is to make these delicious biscuits. A bit of mixing and patting, and you’ll be putting your biscuits into the oven before you know it.
Make your self-rising flour
If you didn’t purchase self-rising flour, then you’ll need to make it. Thankfully, this is a simple process. Just mix your flour, 2 tablespoons of baking powder, and 1 teaspoon of salt with a whisk until thoroughly combined. Voila! You’ve just made self-rising flour.
Make the dough
Once you’ve made the flour, form a well in the center, then add your vegetable shortening (or softened but not melted butter or lard) and buttermilk. Now for the messy part! Starting with the outside edge, mix flour with your hand into the center well of buttermilk and vegetable shortening. Continue this process until the flour, buttermilk, and vegetable shortening are fully incorporated. You should have a slightly sticky dough when finished.
Cut out the biscuit rounds
Flour a work surface, then turn out your dough ball. Using your hands, pat down the dough into one large round until the entire surface area is 1/2 inch thick.
Using a biscuit cutter or large round cookie cutter, cut the biscuit rounds. Place them into a buttered cast iron pan or greased baking sheet. You should have around 16 individual biscuit rounds.
Bake the biscuits
Bake the biscuits at 500 degrees F for 8-10 minutes, or until lightly golden brown. You may need longer depending on how hot your oven gets. Keep an eye on them and pull them out when they’re golden brown.
Biscuit Toppings and Variations
Southern-style biscuits take well to a variety of toppings. In fact, many southern eateries have menu items based on the “biscuit sandwich.” Here are a couple of suggestions to inspire your own creativity when crafting new family recipes.
Classic Butter: If you ask a Southerner, there’s no better way to dress a biscuit than with a little bit of butter. Okay, a lot of butter. Buttered biscuits are the real thing.
Ham Biscuit: Another classic Southern way to eat these biscuits is to put a piece of country ham inside and make a type of biscuit sandwich.
Jams and Jellies: There’s no better way to use your fruit preserves than to slather them on a warm, flaky biscuit for breakfast. This is what enjoying homemade buttermilk biscuits is all about.
Pie or Cobbler Filling: If you’ve made up a fresh batch or pie filling, scoop out a spoonful and enjoy it on these biscuits. We love eating this peach cobbler filling with biscuits!
Brenda Gantt Biscuit Tips, Tricks, and FAQs
Butter, lard, or a 1:1 ratio of both will also produce a perfectly flaky, moist biscuit.
The classic Brenda Gantt biscuit recipe calls for a cast iron pan, but a greased baking sheet with the biscuits spread out will work just as well. In fact, it might work better when making large batches, as the cast iron pan can only hold around 10 biscuits.
Yes, the dough will keep, covered in a bowl, for a couple days in the refrigerator.
She has yet to come out with her first cookbook. We bet it’ll be coming soon, though, and you can be sure it’ll contain loads of delicious recipes with basic ingredients, and more charm than her southern accent.
Brenda does have a collection of recipes on Facebook. Browse through her page and you’ll also find her sharing time-honored traditions, biscuit advice, family-friendly dishes, heart-warming anecdotes, and Brenda’s most viral recipes like fried chicken and her famous southern buttermilk biscuit recipe.
What started as a way to communicate one biscuit recipe with family members has turned into a Facebook sensation featuring a plethora of simple, easy-to-make recipes and instructional videos of other southern staples loved by Facebook followers the world around.
Brenda Gantt Biscuits: Easy Southern Eats
- Total Time: 25 minutes
- Yield: 16 1x
These biscuits come out fluffy and warm, with just a slight bite on the outside. They’re perfect pillows of goodness straight from the South.
4 cups Self-Rising Flour
2 cups Buttermilk
1/2 cup Vegetable Shortening
If making self-rising flour, combine:
4 cups All-Purpose Flour
2 tablespoons Baking Powder
1 teaspoon Salt
Make Self-Rising Flour
- Mix your flour, 2 tablespoons of baking powder, and 1 teaspoon of salt with a whisk until thoroughly combined.
Make the Dough
- In a large bowl, add the flour, then form a well in the center.
- Add vegetable shortening (or butter/lard) and buttermilk.
- Starting with the outside edge, mix flour with your hand into the center well of buttermilk and vegetable shortening. Continue this process until the flour, buttermilk, and vegetable shortening are fully incorporated. You should have a slightly sticky dough when finished.
Cut the Biscuit Rounds
- Flour a work surface, then turn out your dough ball. Using your hands, pat down the dough into one large round until the entire surface area is 1/2 inch thick.
- Using a biscuit cutter or large round cookie cutter, cut the biscuit rounds. Place them into a buttered cast iron pan or greased baking sheet. You should have around 16 individual biscuit rounds.
Bake the Biscuits
- Bake the biscuits at 500 degrees Fahrenheit for 8-10 minutes, or until lightly golden brown. You may need longer depending on how hot your oven gets. Keep an eye on them and pull them out when they’re golden brown.
- Prep Time: 15
- Cook Time: 10
- Category: Baking & Pastry
- Method: Bake
- Cuisine: American Southern
Keywords: Baking, Biscuits, Brenda Gantt
Homemade biscuits are the best! These are wonderful. Great recipe!
We’re so glad you like them! Nothing beats a homemade biscuit!
Absolutely delicious ! fluffy and yet can hold up well with egg n bacon. The left overs made amazing fried pies ! I LOVE HER COOKING.!
These biscuits were delicious and easy! We will surely have them again! Thanks for another great recipe, Matt and Sherrie.
Glad they turned out great! We love how easy these are, too!
So easy, and I love how fluffy these biscuits turned out! Baking them in the cast iron pan is genius!
So glad you found these biscuits easy to make! Isn’t cast iron great?
Love this simple recipe. I made theseto go alongside our hamburger soup. The biscuits were gone in an instant. They were perfect for soaking up the soup.
There’s nothing like good old fashioned biscuits and soup! Sounds perfect!
Absolutely delicious and easy to make LOVE them. I made her fried pies recipe as well so so so good ! light and fluffy yet firm enough to add ham n cheese!
We’re so glad you enjoyed them!! We love this recipe of hers – it’s absolutely fantastic!
nothing better than a hot biscuit with butter and sorghum molasses.. hard to beat
Absolutely!! The best!
we made these for Thanksgiving. Wonderful just like we made 70 years ago. My granddaughter, 14 years old, made them and loved the process of playing in the flour. I wanted to post a picture of her but don’t know how.
Amazing easy recipe and the best biscuits anywhere!