Brenda Gantt’s Biscuits are the definition of Southern simplicity—tender, tall, and baked hot in a cast-iron pan. Made with just flour, shortening, and buttermilk, these biscuits rely on technique rather than extras. The result is a golden, fluffy biscuit with a soft interior and crisp edges, just like the ones passed down through generations of Southern kitchens.
Why Everyone Will Love This Recipe
- Only 3 simple ingredients
- No yeast, no mixer, no fuss
- Classic Southern technique for ultra-tender biscuits
- Perfectly golden when baked in cast iron
- Ideal for breakfast, supper, or holiday tables
What Makes Brenda Gantt’s Biscuits Special?
Unlike modern biscuit recipes that measure every gram of flour, Brenda Gantt’s method is intuitive and traditional. By creating a “bird’s nest” well and gently pulling flour into the center, the dough stays soft and never overworked. Using White Lily flour—known for its low protein content—keeps the biscuits light and tender, while the blazing-hot oven ensures maximum rise.
Baking Tips
- White Lily flour is strongly recommended for authentic Southern texture.
- Keep the dough very soft and tacky—that’s the secret.
- Handle the dough as little as possible to avoid toughness.
- A hot cast-iron pan gives the best rise and crust.
- Bake at high heat so the biscuits puff quickly before setting.
Frequently Asked Questions
Why do you only use part of the flour?
This method allows you to control hydration naturally. You’ll use only what the dough needs, keeping the biscuits light.
Can I substitute butter for shortening?
Shortening is traditional and gives a softer crumb, but butter can be used for more flavor (expect slightly less tenderness).
What if I don’t have White Lily flour?
Use a soft, low-protein all-purpose flour. Avoid bread flour.
Can I make these without a cast-iron pan?
Yes, but cast iron gives the best rise and browning. A heavy metal pan is the next best option.
Can I make the dough ahead?
These biscuits are best baked immediately. The dough doesn’t benefit from resting.
How to Store
Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a warm oven.
How to Freeze
Freeze baked biscuits tightly wrapped for up to 2 months. Thaw at room temperature and reheat at 350°F until warmed through.
Ingredients
- ¼ cup shortening, plus more for greasing the pan
- 5 cups White Lily flour
- ¾ cup buttermilk
How to Make Brenda Gantt’s Biscuits
- Preheat the oven to 500°F (260°C). Generously grease an 8- or 9-inch cast-iron pan with shortening.
- Prepare the flour: Sift the flour into a large bowl. Push the flour up the sides to create a deep well (“bird’s nest”) in the center. Pack the flour firmly into the bottom.
- Add shortening and buttermilk: Place the shortening and buttermilk into the well. Using clean fingertips, pinch them together gently without pulling in the flour yet.
- Bring the dough together: With your forefinger, slowly sweep small amounts of flour from the sides into the center, continuing until a very soft, tacky dough forms.
- Shape the dough: Transfer dough to a floured surface. Pull edges toward the center to form a smooth ball. Flip and gently pat to ¾-inch thickness.
- Cut biscuits: Use a floured 2-inch biscuit cutter to cut biscuits. Place them into the prepared pan, sides touching. Gather scraps gently and repeat.
- Bake for 12–15 minutes, until biscuits are tall, puffy, and golden on top.
- Serve hot, preferably with butter, jam, or gravy.
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