What can I substitute for vegetable shortening?

Butter, lard, or a 1:1 ratio of both will also produce a perfectly flaky, moist biscuit.

Do I need a cast iron pan?

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.

Can I make the biscuit dough ahead?

Yes, the dough will keep, covered in a bowl, for a couple days in the refrigerator.

Does Brenda Gantt have a cookbook?

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.u003cbr/u003eBrenda 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. u003cbr/u003eWhat 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

5 from 6 reviews

Author: Cook Like a Master
Total Time: 25 minutes
Yield: 16 1x

Description

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.

Ingredients

Scale

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

Instructions

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.