Brenda Gantt’s Buttermilk Biscuit Recipe
- Prep 15 min
- Cook 12 min
- Total 27 min
- Makes 10
- Level Easy
About Brenda Gantt’s Buttermilk Biscuits
Brenda Gantt is a Southern home cook from Andalusia, Alabama, and these biscuits are the recipe that made her famous. A homemade biscuit video went viral and introduced millions of people to her warm, unhurried style. You can read more about her in our Brenda Gantt biography.
Her method is simple and a little unusual. She keeps a big bowl of White Lily self-rising flour, sifts the top layer, and makes a “bird’s nest” well in the center, leaving a border of flour around the edge. The Crisco goes into the well with the buttermilk, and she pinches the two together with her fingertips before slowly pulling in the flour. Because the dough is mixed right in the flour bowl, there’s very little mess.
The biscuits bake close together in a greased cast iron skillet, so they rise tall and soft with golden tops. They’re delicious hot out of the oven with nothing on them, and they’re also the base of a Southern breakfast: split and spread with butter, served with Brenda Gantt’s grits, or used to mop up gravy.
Watch How It’s Made
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Brenda Gantt Buttermilk Biscuit Recipe
Ingredients
Brenda cooks by feel from a big bowl of flour and doesn’t measure. These amounts are a measured version for home cooks. You’ll use about 2½ cups of the flour in the dough, and the rest keeps the bowl dry for dusting.
Kitchen Tools Needed
- Large mixing bowl
- Flour sifter
- 2½ inch biscuit cutter
- 10-inch cast iron skillet
- Measuring cups
New to baking gear? See our kitchen guides for help choosing skillets and tools.
Instructions
- Preheat and prep. Preheat the oven to 500°F (260°C). Grease a 10-inch cast iron skillet (or a shallow baking pan) with Crisco.
- Fill the bowl. Add the self-rising flour to a large bowl, sifting the top layer. Make a well in the center, leaving a border of flour around the edge of the bowl.
- Mix the wet ingredients. Add the Crisco and buttermilk to the well. With clean fingertips, pinch the shortening into the buttermilk without pulling in any flour yet.
- Pull in the flour. Slowly pull flour from the border into the liquid and stir gently until a soft, sticky dough forms. Stop as soon as it comes together.
- Pat out the dough. Turn the dough onto a generously floured surface and dust the top with flour. Pat (don’t roll) it out to about ¾ inch thick.
- Cut the biscuits. Cut with a 2½ inch biscuit cutter, pressing straight down without twisting. Place the biscuits in the skillet so they touch. Gently gather the scraps, pat out, and cut more.
- Bake and serve. Bake for 8 to 12 minutes, until puffed and light golden brown. Brush with melted butter if you like and serve hot.
Oven temperatures vary. If your oven runs hot or the bottoms brown too fast at 500°F, bake at 450°F for 12 to 15 minutes instead.
Nutrition Facts
| Calories | 175 |
|---|---|
| Protein | 4 g |
| Carbohydrates | 26 g |
| Fat | 6 g |
| Fiber | 1 g |
| Sodium | 360 mg |
| Sugar | 1 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Why You’ll Love These Biscuits
Just 3 Ingredients
Self-rising flour, shortening, and buttermilk are all you need, so you can make them with pantry staples.
One-Bowl Method
Mixing in the flour bowl means no extra dishes and very little cleanup.
Tall and Tender
Soft Southern flour, buttermilk’s acid, and a very hot oven give a big rise and a fluffy crumb.
Ready in Under 30 Minutes
From bowl to table in about 27 minutes, so they work for weekday dinners and weekend breakfasts alike.
What to Avoid
Preparation Mistakes
- Don’t overmix. Stir only until the dough comes together. Overworking makes biscuits tough.
- Don’t roll the dough thin. Pat it to about ¾ inch so the biscuits can rise tall.
- Don’t twist the cutter. Press straight down so the edges can rise.
- Don’t use old self-rising flour. Its leavening weakens over time. Check the date.
Baking & Storage Mistakes
- Don’t bake in a cold oven. The high heat is what makes the biscuits spring up.
- Don’t space them apart. Biscuits that touch rise taller.
- Don’t store them warm in a sealed bag. Cool them first so steam doesn’t make them soggy.
Dietary Considerations
- Contains Dairy (buttermilk, butter)
- Contains Gluten (wheat flour)
- Contains Vegetable Shortening
Pro Tips for the Best Biscuits
- Use White Lily if you can find it. Brenda swears by it, and its soft flour gives the lightest biscuits.
- Keep the dough soft and a little sticky. A wetter dough makes more tender biscuits. Use a generous dusting of flour to handle it.
- Pinch the Crisco into the buttermilk first. This is Brenda’s trick for blending it without warming the flour.
- Pat the scraps gently. Gather them without kneading and cut more. These last biscuits will be slightly less tall but still good.
- Use a cast iron skillet. It holds heat for a crisp, golden bottom.
- Brush with melted butter right out of the oven for a glossy, rich top.
Want more techniques? Browse our cooking tips.
What to Serve With Buttermilk Biscuits
Breakfast
- Creamy grits
- Pound cake breakfast
- Scrambled eggs
- Sausage gravy
Spreads & Sweets
- Butter and honey
- Strawberry jam
- Molasses or cane syrup
- Chocolate gravy
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| White Lily self-rising flour | Any self-rising flour, or DIY: 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt | Biscuits will be a little less tender with higher-protein flour. |
| Crisco | Cold butter or lard | Butter gives more flavor; use slightly less buttermilk. |
| Buttermilk | 1 cup milk + 1 tbsp lemon juice or vinegar, rested 5 minutes | Real buttermilk gives the best rise and flavor. |
| Cast iron skillet | Baking sheet or cake pan | Place biscuits touching for a taller rise. |
Storage & Reheating
Room Temperature
Cool completely and store in an airtight container for up to 2 days.
Freezer
Freeze baked biscuits for up to 3 months. You can also freeze cut, unbaked biscuits and bake from frozen, adding 3 to 5 minutes.
Reheating
Wrap in foil and warm at 350°F for 5 to 10 minutes. Microwave for 10 to 15 seconds for a single biscuit.
Frequently Asked Questions
She uses White Lily self-rising flour, which is made from soft winter wheat and gives very tender biscuits. Any self-rising flour will work, but biscuits made with a lower-protein Southern flour like White Lily are lighter.
Yes. Cold butter or lard can replace the shortening. Butter adds more flavor, while Crisco gives the tallest, softest biscuits. Because butter contains some water, the dough may need a little less buttermilk.
You can make a substitute by stirring 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and letting it sit for 5 minutes. Real buttermilk gives the best flavor and rise because its acid reacts with the leavening in the flour.
The usual causes are overworking the dough, rolling it too thin, twisting the cutter, or using old self-rising flour whose baking powder has lost strength. Mix only until the dough comes together, pat it out gently, and press the cutter straight down.
Yes. Cut the biscuits, freeze them on a tray, then bag them for up to 3 months. Bake straight from frozen, adding 3 to 5 minutes to the bake time. Baked biscuits also freeze well and reheat in a 350°F oven.
No. A baking sheet or cake pan works. A cast iron skillet gives a crisp golden bottom, and placing the biscuits so they touch helps them rise taller because they support each other.
Reader Reviews
More Brenda Gantt Recipes
- Chicken and DumplingsComforting Southern classic, great with a biscuit on the side
- Brenda Gantt’s GritsCreamy grits to pair with hot biscuits
- Pound Cake BreakfastA sweet Southern breakfast idea
- Brenda Gantt GoulashA hearty one-pot dinner
- Fried SquashA crispy Southern side dish
- Golden Broccoli CasseroleA creamy, cheesy vegetable side
- Brenda Gantt’s BrowniesA rich chocolate treat for dessert
- Cabbage CasseroleCreamy casserole with a buttery cracker topping
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It’s gonna be good, y’all. Bake a pan for your next breakfast.
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