There’s something truly comforting about warm, freshly baked biscuits. Whether you’re enjoying them for breakfast, lunch, or dinner, there’s just nothing quite like the feeling of biting into a fluffy, buttery biscuit that’s been lovingly made from scratch.
Some years ago, I had the pleasure of trying out a recipe for biscuits that I had heard rave reviews about. These biscuits were created by Brenda Gantt, a beloved Southern cook and restaurateur from Andalusia, Alabama. Known for her delicious home-cooked meals and warm hospitality, Brenda has become something of a legend in the world of Southern cooking.
So, of course, I was eager to give her biscuit recipe a try. And let me tell you, I was not disappointed. These biscuits are everything you could want in a biscuit – they’re light, fluffy, and absolutely delicious. And the best part? They’re actually quite easy to make.
I’ve tried a lot of biscuit recipes over the years, but there’s something about the simplicity of this one that really sets it apart. It doesn’t require any special ingredients or fancy techniques, just a handful of basic pantry staples and a bit of patience. But trust me, the end result is well worth the effort.
So if you’re looking for a new biscuit recipe to add to your repertoire, I highly recommend giving Brenda Gantt’s recipe a try. Whether you’re a seasoned biscuit pro or a beginner looking to hone your skills, these biscuits are sure to impress. And who knows, they may just become a new family favorite in your household, too.
I remember the first time I tried making Brenda Gantt’s biscuit recipe. I had heard so many good things about it, and as someone who loves to cook and bake, I was excited to give it a try.
I gathered all of the ingredients together and got to work. As I mixed the dough, I couldn’t help but notice how light and fluffy it looked, even before I had rolled it out and cut it into biscuits. And when I popped them into the oven, the smell that filled my kitchen was absolutely heavenly.
Finally, the biscuits were ready, and I couldn’t wait to try one. I pulled them out of the oven and let them cool for a few minutes before breaking one open. The inside was so light and fluffy, with just the right amount of buttery flavor. I slathered some homemade jam on top and took a bite, savoring every delicious moment.
It was one of those moments where everything just seemed to come together perfectly – the recipe, the ingredients, the timing. And it reminded me of why I love cooking and baking in the first place – there’s something magical about creating something delicious from scratch.
Since then, I’ve made Brenda Gantt’s biscuits countless times, tweaking the recipe here and there to make it my own. But no matter how many times I make them, they always remind me of that first perfect batch, and the joy of discovering a new recipe that truly lives up to the hype.
Brenda Gantt’s Biscuit Recipe
- Bread cutter
- A fork
- Cast iron griddle
- Large bowl
- 3 cups All-purpose flour
- 2 Cups Crisco/ Butte
- 1 tsp Salt
- 2/3 tso Granulated sugar
- 1 cup Butter flavored shortening / Frozen unsalted butter
- 1 tsp Baking powder
- 2 cups Buttermilk / whole milk
- 3 tsp Butter
- 4 tsp Honey
- Grease your pan with butter or Crisco
- In a large bowl, mix 3 cups of flour with 1 tsp of salt
- Pour 2 cups of buttermilk and add 1 tsp of baking powder to the center of the flour
- Add 2 small eggs worth of Crisco to the mixture and knead into a soft dough
- Dust your hands with flour and shape the dough into a patty about 3 inches thick
- Cut the dough with a pastry cutter into desired shapes
- Place the biscuits onto the greased pan and bake at 450 degrees for around 10 minutes.
- Remove the biscuits from the oven twice and brush them with buttermilk and honey.
- Bake for another 10 minutes until golden brown.
- Serve warm with tea or other beverage
- The recipe calls for greasing the pan with butter or Crisco before placing the biscuits on it. This helps to prevent the biscuits from sticking to the pan while baking.
- The recipe offers two options for flour: all-purpose flour or self-rising flour. Self-rising flour already contains baking powder and salt, so if using self-rising flour, there is no need to add extra salt or baking powder.
- The dough is made by mixing the flour, salt, buttermilk (or whole milk), baking powder, and Crisco (or sour cream) together by hand until it forms a soft dough. It is important not to overwork the dough, as this can result in tough biscuits.
- The dough is turned out onto a clean surface and pressed down into a 3-4 inch thick patty before being cut into desired shapes with a pastry cutter. The thickness of the dough is important, as it affects the texture and rise of the biscuits.
To all the readers out there, I highly encourage you to try out Brenda Gantt’s biscuit recipe for yourself! It’s a fantastic recipe that’s easy to follow and yields delicious biscuits that are sure to impress.
After you’ve tried the recipe, I would love to hear your feedback! Let me know how the biscuits turned out for you and if you have any tips or tricks that you’d like to share. Leave a comment below and let’s start a conversation about this wonderful recipe. Happy baking!