Brenda Gantt's Famous Biscuit Recipe: a Family Tradition - Blend of Bites (2024)

Whether you’re an aspiring cook or an experienced one, we’re sure that you will want to try this Brenda Gantt biscuits recipe.

Brenda Gantt is an American entrepreneur and expert cook and is especially famous for her biscuits. The Brenda Gantt biscuits recipe simply works great. It’s soft and light, with a smooth texture, and it’s just the perfect tea-time snack. Five ingredients and half an hour of your time are enough to make these famous biscuits.

Ingredients

• Self-rising flour — 3 cups.
• Buttermilk — ⅔ cup.
• Vegetable shortening — ¼ cup.
• Salt — 1 tsp.
• Butter — 1 tbsp.

Instructions

1. Preheat the oven to 525 degrees.

2. Grease the skillet first with the vegetable shortening.

3. Combine flour and salt in a bowl.

4. Create a whole in the middle, like a well.

5. Pour the buttermilk into the hole, and spread the shortening on top.

6. Mix the buttermilk and shortening using your hands, until there are no visible lumps.

7. Clean your hands, and then rub some flour on them.

8. Transfer the dough to your work surface.

9. Massage the dough softly and gently.

10. Cut the dough into one-inch-thick pieces, using a biscuit cutter.

11. Transfer the dough pieces to the greased skillet.

12. Place the skillet into the preheated oven, and reduce the heat to 500 degrees.

13. Bake until your biscuits turn golden, and the sides are soft.

Substitutions

• Self-rising flour — Self-rising flour is so practical for this recipe. If you do not have any, you can make it easily at home. Mix baking powder (2 tbsp.), all-purpose flour (4 tbsp.), and salt (1 tsp.) until combined, and you’re all set! Your other options include whole-wheat flour, amaranth flour, and spelt flour. Of course, all of the mentioned alternatives require some kind of leavening agent such as baking powder.

• Buttermilk — This one’s the king of most baking recipes. If you’re short on buttermilk, you’re going to need some other alternative. To begin with, mix 1 tbsp. of vinegar with a cup of milk. Let it thicken for about 10 minutes. You can also mix 2 tbsp. of cream of tartar with 1 cup of milk. Shake it to dissolve the cream of tartar. Kefir will work out fine, as well.

• Vegetable shortening — The Brenda Gantt biscuits are made with vegetable shortening, specifically Crisco shortening. You can also use Copha instead of Crisco. If using a vegetable shortening is not an option, use butter or margarine instead, with a 1/1 ratio.

Variations

• Spicy — This Brenda Gantt biscuits recipe is great on its own, but what’s stopping you from adding some more flavor? Nutmeg and cinnamon will take your biscuits to a whole other level.

• Sweeter — This might change the original recipe, but if you have a sweet tooth, you could spread honey on top of the hot biscuits. If that doesn’t work for you, you could sprinkle some sugar on top.

Equipment

• Oven.

• Mixing bowl.

• Measuring spoons and cups.

• Skillet.

• Biscuit cutter.

Storage

• Transfer any leftover Brenda Gantt biscuit into an airtight container. You can store them for up to a week, stored at room temperature. Keep in mind that they’ll go stale after 4-5 days.

• Make sure to remove any air. Otherwise, the biscuits will just lose their moisture and they’ll dry out.

Tips

• Use whole milk — Though the Brenda Gantt biscuits recipe doesn’t specify which milk to use, we’d strongly recommend using whole milk. Other options just don’t work in biscuits and will affect the texture.

• Let it rise — What makes Brenda Gantt biscuits so famous is the dough. It should be fluffy and light, so you should let it rise.

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