Name: Brenda Gantt Buttermilk Biscuits Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10
Cuisine: American
Ingredients: Self-rising flour: 4 cups; Shortening or lard: ½ cup; Whole buttermilk: 1¾ to 2 cups; Extra self-rising flour (for shaping): about ¼ cup

Jump to Recipe

Every home cook needs a great biscuit recipe to try. In my list, Brenda Gantt Buttermilk Biscuits Recipe is that.

Brenda is a skilled Southern cook who became popular by sharing simple cooking videos. Many people connect with her calm and easy process. She shows us that good food doesn’t have to be challenging.

Brenda Gantt Buttermilk Biscuits are tall, soft, and remind me of childhood, warm Southern kitchens, and shared meals.

This recipe keeps my spirit alive. It’s a classic comfort food that feels timeless but simple to make at home. You need good ingredients and a gentle touch. Her biscuit recipe is a perfect example.

Why Do People Prefer Brenda Gantt Buttermilk Biscuits Recipe Over Others?

Many people prefer Brenda Gantt’s biscuit recipe because it brings a feeling of home and comfort. Her method reflects traditional Southern cooking but feels easy to follow.

The key to her biscuits is her mixing technique. She uses her hands to combine the ingredients, keeping the dough soft and slightly sticky. She avoids over-kneading, which helps create a flaky texture that other recipes may not achieve.

Brenda’s biscuits capture the classic taste and rise of buttermilk reacting with self-rising flour. Her approach feels more natural and instinctive, rather than following strict rules.

Brenda emphasizes a light and forgiving method that keeps the biscuits moist and flavorful, without relying on shortcuts or extra ingredients. That’s why many people continue to love her recipe for its homemade warmth.

Copycat of Brenda Gantt Buttermilk Biscuits Recipe

What Type of Flour Works Best for Brenda Gantt Buttermilk Biscuits?

Brenda uses self-rising flour. This flour already contains baking powder and salt, which helps the biscuits rise evenly and saves you time.

If you don’t have self-rising flour, you can use regular all-purpose flour. Just add 1.5 teaspoons of baking powder and a quarter teaspoon of salt for each cup of flour. Mix them before you start.

Some people add a bit of cornstarch to make the texture lighter and keep the biscuits tender. But Brenda’s recipe works well without it.

3 Ingredients for Brenda Gantt Buttermilk Biscuits Recipe

1. Self-rising flour (2 cups): This flour helps the biscuits rise without any extra steps.

2. Grease (¼ cup): Brenda uses shortening, which adds richness and creates flaky layers in the biscuits. You can also use cold butter, cut into small pieces. Some people use vegetable oil, but it won’t make the biscuits as light.

3. Whole buttermilk (¾ to 1 cup): Buttermilk gives the biscuits a tangy flavor and keeps them moist. If you don’t have buttermilk, you can use whole milk with a tablespoon of lemon juice or vinegar. Let it sit for five minutes before using.

Extra flour for shaping: You’ll need this to dust your surface and prevent the dough from sticking to it. Keep a small bowl nearby to help with shaping.

Recommended Tools for This Recipe

Large mixing bowl – provides space to work.
Measuring cup – allows for steady pouring of liquids.
Clean hands – ideal for mixing ingredients.
Baking pan – keeps biscuits together while baking.
Round cutter or can – cuts neat shapes quickly.

Exact Steps for Making Brenda Gantt Buttermilk Biscuits

Step 1: Preheat Oven

Preheat the oven to 500°F and let it reach a full temperature. This high heat is non-negotiable; it’s what forces a rapid rise before the fat melts.

Step 2: Prepare Dry Base

Put 2 cups of self-rising flour in a bowl and make a shallow well in the center. Don’t overthink this, you’re just creating space for the liquids.

Step 3: Combine Fat and Buttermilk

Add ¼ cup shortening to the well, then pour in ¾ to 1 cup buttermilk. Mix the grease and buttermilk with your fingers first. Keeping the outer flour dry prevents overworking and results in tender, not tough, biscuits.

Step 4: Form Dough

Gradually pull flour into the center until a soft, slightly sticky dough forms. Stop immediately once it comes together. If you keep mixing, you’ve already screwed it up.

Step 5: Shape and Cut

Turn the dough onto a floured surface, fold it once or twice to create layers, then pat it to a thickness of 1 inch. Cut straight down with a cutter, no twisting unless you want flat biscuits.

Step 6: Bake

Place biscuits close together in a lightly greased pan. Bake for 10-12 minutes until lightly golden. Watch closely, 500°F gives zero forgiveness.

Tips and Common Biscuit Mistakes to Avoid

Keep Your Ingredients Cold

Cold grease and cold buttermilk help create flaky layers. I keep my buttermilk in the fridge until I’m ready to use it. Some people even chill the bowl.

Don’t Overwork the Dough

The more you touch the dough, the tougher the biscuits get. I mix just until the dough comes together. I fold it only once or twice. That’s enough.

Use a Hot Oven

A hot oven causes biscuits to rise quickly. I always heat the oven to 500°F. Some people worry about burning them, but they bake quickly and stay soft inside.

Don’t Twist the Cutter

When you cut the biscuits, press straight down. Twisting seals the edges. Sealed edges don’t rise as well.

Place Biscuits Close Together

I place the biscuits so they touch each other in the pan. They push each other up as they bake, making them taller and softer.

Biscuit Mixing Tips Brenda Gantt Swears By

Many people think that mixing more makes better biscuits, but that’s not the case. If you mix too much, the dough becomes tough and flat.

Always preheat your oven well before baking. Biscuits need high heat from the beginning. A cold oven makes them spread instead of rise.

Finally, remember to use buttermilk. Some people try to substitute water or regular milk, but buttermilk gives biscuits their nice tangy flavor and soft texture. Without it, the biscuits can taste bland.

What Goes Well With Brenda Gantt Buttermilk Biscuits?

For breakfast, I like to add butter and honey. Another great option is beef sausage gravy. The tangy biscuit works well with the rich gravy.

For lunch or dinner, you can put fried chicken on top. The crispy chicken and soft biscuit make a delicious pair. Some people enjoy them with jam or preserves, like strawberry jam or blackberry preserves.

You can also split the biscuits open and add scrambled eggs. They work well as a sandwich or a side dish.

I have even served them with soup. The biscuits soak up the broth, adding substance to the meal. These biscuits are simple, so they don’t overpower other flavors.

How to Store and Freeze Brenda Gantt Buttermilk Biscuits

Homemade biscuits stay fresh for about 2 days at room temperature. After that, they start to dry out. If you won’t eat them right away, let the biscuits cool completely before you store them in an airtight container or a plastic bag.

When you’re ready to eat them again, warm them in the oven for a few minutes.

You can freeze the biscuits before baking. Cut them and place them on a tray in the freezer. Once they are frozen solid, move them to a freezer bag. They last up to 3 months.

You can also freeze baked biscuits. Let them cool, wrap each one individually, and then freeze them. They stay suitable for up to 2 months.

FAQ

Brenda Gantt Buttermilk Biscuits Recipe FAQ

1. Why didn’t my biscuits rise?

The oven wasn’t hot enough, the dough was overmixed, or the leavening was weak. Biscuits need high heat (500°F) to rise fast. Stop mixing as soon as the dough comes together. If your flour or baking powder is old, expect flat biscuits.

2. Why are my biscuits hard?

You overworked the dough or added too much flour. Handle it as little as possible, fold once or twice, and stop. Keep the dough about one inch thick and only lightly flour the surface.

3. Why are my biscuits dry?

The dough didn’t have enough buttermilk, they baked it too long, or you used low-fat buttermilk. The dough should be soft, not stiff. Bake only until lightly golden and use whole buttermilk.

4. Can I use a mixer?

Yes, but it’s a bad idea. Mixers overdevelop gluten, resulting in tough biscuits. Hands give you control; use them.

5. Why did my biscuits spread instead of rising?

The oven was too cool, the cutter was twisted, or the biscuits were spaced too far apart. Use a fully heated oven, cut straight down, and place biscuits close together so they support each other.

Yield: 10