Brenda Gantt's Biscuit Recipe
Brenda Gantt's biscuit recipe is a beloved and easy-to-make recipe for light and fluffy biscuits that are perfect for any meal. Created by Southern cook and restaurateur Brenda Gantt, these biscuits have become a staple in many households and are sure to impress.
Equipment
- Spatula
- Bread cutter
- A fork
- Cast iron griddle
- Large bowl
- Oven
Ingredients
- 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
Instructions
- 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
Notes
- 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.