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Biscuits hot and ready

Brenda Gantt Biscuits: Easy Southern Eats


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