Brenda Gantt White Lily Biscuits
- Prep 15 min
- Cook 15 min
- Total 30 min
- Makes 14 biscuits
- Level Easy
About Brenda Gantt’s White Lily Biscuits
Brenda Gantt is a home cook from Andalusia, Alabama, whose biscuit video went viral on Facebook. She has said she shared it to help the younger wives at her church cook for their husbands, and it drew a million views in about two weeks. Since then her Southern cooking has reached millions of viewers on Facebook and YouTube.
What sets her biscuits apart is how simple they are. She uses White Lily self-rising flour exclusively, plus shortening and buttermilk. There is no rolling pin and no cutting in butter: she makes a well in the flour, works the shortening and buttermilk together with her fingertips, and sweeps in only as much flour as the dough needs. She cooks by sight and feel rather than by measuring, so the amounts here are a reliable starting point.
Biscuits are at the heart of Southern cooking, served at breakfast with gravy, jam, or butter and alongside supper. This version focuses on the White Lily flour that Brenda trusts. If you want another take, try our buttermilk biscuit recipe.
Watch How It’s Made
Prefer YouTube? Watch the original video.
Brenda Gantt White Lily Biscuits Recipe
Ingredients
Kitchen Tools Needed
- Large mixing bowl
- Flour sifter
- 8 or 9 inch cast iron skillet
- 2 inch round biscuit cutter
- Measuring cups
Instructions
- Preheat and prep. Preheat the oven to 500°F (260°C). Coat an 8- or 9-inch cast iron skillet with shortening.
- Make the flour nest. Sift the flour into a large bowl and spread it up the sides. Press the flour at the bottom down firmly to make a well, like a bird’s nest.
- Add shortening and buttermilk. Put 1/4 cup shortening and the buttermilk in the well. Pinch them together with clean fingertips without mixing in the flour yet.
- Bring in the flour. Use your finger to sweep flour from the sides toward the center, a little at a time, until a sticky, bulky ball of dough forms. You will only use about 2 cups of the flour; cover and save the rest.
- Shape the dough. Turn the dough onto a floured surface. With floured hands, pull the edges to the center to make a smooth round, flip it, and gently press to about 3/4 inch thick.
- Cut the biscuits. Cut with a floured 2-inch round cutter, pressing straight down without twisting. Place the biscuits in the skillet, gather the scraps, and cut again.
- Bake. Bake for 12 to 15 minutes, until puffed and golden on top. Serve hot.
The dough should be very sticky. Flour your hands and work surface rather than adding more flour to the dough.
Nutrition Facts
| Calories | 120 |
|---|---|
| Protein | 2 g |
| Carbohydrates | 15 g |
| Fat | 5 g |
| Fiber | 1 g |
| Sodium | 230 mg |
| Sugar | 1 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of These Biscuits
Enriched Flour
White Lily flour is enriched, so it adds small amounts of iron and B vitamins.
Buttermilk
Buttermilk contributes a little protein and calcium along with its tang.
Low in Sugar
With only 1 gram of sugar per biscuit, these are a good savory base for meals.
Simple Ingredients
Three pantry ingredients and no eggs, so you control exactly what goes in.
What to Avoid
Preparation Mistakes
- Don’t overwork the dough. Handle it just until it holds together for tender biscuits.
- Don’t twist the cutter. Press straight down and lift straight up so the edges can rise.
- Don’t use old flour. Self-rising flour loses its leavening power over time.
Storage Mistakes
- Don’t seal them while warm. Cool completely first so steam doesn’t make them gummy.
- Don’t refrigerate uncovered. Biscuits dry out quickly in the fridge.
Dietary Considerations
- Contains Gluten (wheat flour)
- Contains Dairy (buttermilk)
- No Eggs
- Low Sugar
Pro Tips for Tall, Tender Biscuits
- Use White Lily self-rising flour. Its light, low-protein texture is the key to Brenda’s results.
- Sift the flour. It makes the flour lighter and the dough more tender.
- Keep the dough sticky. A wet dough bakes up softer than a dry one.
- Let the biscuits touch. Baking them side by side helps them rise taller and stay soft.
- Watch the first batch. If your oven runs hot, drop to 475°F and add a couple of minutes.
- Brush with melted butter after baking if you want a shiny, buttery top.
What to Serve With White Lily Biscuits
Breakfast
- Brenda Gantt’s grits
- Pound cake breakfast
- Sausage gravy
- Butter and jam
Want a sweet finish? Try Brenda Gantt’s brownies.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| White Lily self-rising flour | Other self-rising flour, or all-purpose flour + leavening | For each cup of all-purpose, add 1½ tsp baking powder and ¼ tsp salt. Results may be denser. |
| Shortening | Cold butter or lard | Butter adds flavor but makes biscuits slightly less tender. |
| Buttermilk | Milk + 1 tbsp lemon juice or vinegar | Let it sit 5 minutes before using. |
Storage & Reheating
Room Temperature
Cool completely, then store in an airtight container for up to 2 days.
Freezer
Freeze baked biscuits in a zip-top bag for up to 3 months.
Reheating
Wrap in foil and warm at 350°F for 5 to 8 minutes (10 to 12 from frozen).
Frequently Asked Questions
White Lily self-rising flour is light and low in protein, which gives tender, fluffy biscuits. Brenda uses it exclusively for her biscuits. Other self-rising flours will likely work, but the biscuits may be a little denser.
Yes, if you add leavening. For each cup of all-purpose flour, stir in 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. White Lily all-purpose flour is also low in protein, which helps keep the biscuits tender.
A 500°F oven makes the biscuits rise quickly and brown on top in 12 to 15 minutes. If your oven runs hot or the bottoms brown too fast, lower it to 475°F and bake a couple of minutes longer.
Usually the dough was overworked, the flour was too old, or the cutter was twisted and sealed the edges. Mix just until the dough comes together, use fresh self-rising flour, and press the cutter straight down and lift straight up.
Yes. Cool baked biscuits completely, freeze in a zip-top bag for up to 3 months, and reheat from frozen at 350°F for 10 to 12 minutes. You can also freeze unbaked cut biscuits on a tray, then bake from frozen, adding a few minutes.
Stir 1 tablespoon of lemon juice or white vinegar into 3/4 cup of milk and let it sit for 5 minutes. Store-bought buttermilk gives the best tang and rise, though.
Reader Reviews
More Brenda Gantt Recipes
- Buttermilk Biscuit RecipeAnother take on classic Southern biscuits
- Chicken and DumplingsComforting Southern classic
- Brenda Gantt’s GritsA creamy Southern breakfast staple
- Pound Cake BreakfastA sweet start to the morning
- Brenda Gantt GoulashA hearty one-pot supper
- Golden Broccoli CasseroleA cheesy, buttery side dish
- Fried SquashCrisp Southern summer squash
- Brenda Gantt’s BrowniesA rich chocolate treat
It’s gonna be good, y’all. Bake a pan for your next family breakfast.
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