Brenda Gantt Biscuits

These Brenda Gantt biscuits are so delicious and easy to make! They have a tender crumb, perfect flaky layers, and a sweet buttermilk flavor as well. Plus you only need 3 ingredients, and these homemade biscuits will be ready in no time!

Brenda Gantt Biscuits

These biscuits are authentic Southern treats. They’re tangy, have a rich taste of buttermilk and with the shortening they’ll melt in your mouth.

This recipe comes from Brenda Gantt, a famous Southern lady who master these biscuits like no one! “It’s gonna be good y’all!”

Be sure to serve Brenda Gantt biscuits as a side with Copycat KFC coleslaw, Copycat Zaxby’s Chicken Fingers, Grandma Brown Beans and gravy, or with my delicious Potato Leek Soup Ina Garten.

How to Make Brenda Gantt Biscuits

Preheat the oven to 500 degrees F. Grease the skillet thoroughly with shortening.

Add the flour to a medium bowl. Make a hole or well in the center.

Pour the buttermilk and place the Crisco shortening in the well.

Without touching the flour, use one hand to mix the buttermilk and shortening together in the hole.

Once the buttermilk and shortening are combined, use your fingers to add some flour to the mixture. Gently knead flour into the liquid until you get a soft biscuit dough.

In this step, you won’t necessarily use all of the flour. So, don’t worry if there’s still a lot left in the bowl.

Put flour on the cutter, and work surface. Remove the dough from the bowl and place it on the floured table.

Paint the dough in a circle about one inch thick with your palm. Use the biscuit cutter to cut biscuits out.

Use excess dough to form more biscuits.

Place the biscuits on your skillet for baking and bake for 6 to 8 minutes or until golden brown.

Pro Tips

• I used self-rising flour in this recipe. This type of flour (such as white lily flour) already includes salad and leavening agents. If you don’t have self-rising flour on hand, mix 1 cup of all-purpose white flour with 1½ teaspoons of baking powder and ¼ teaspoon of salt to make a cup.


• I also made my own buttermilk since I couldn’t find store-bought. Mix one cup of milk with 1 teaspoon of lemon juice or white vinegar to make your own buttermilk. You can also replace the buttermilk with the same quantity of sour cream.


• Brenda Gantt bakes her biscuits in a cast-iron skillet. But you can use a regular cookie sheet if you don’t have one.


• Putting biscuits close together in the skillet helps them to rise. But the center may undercook. To prevent this, take the biscuits from the skillet, place them on a baking sheet, and bake for a few additional minutes.


• To have nice fluffy biscuits, the size of the cutter matters. I usually use a cutter about 2 1/2 to 3 inches in diameter.


• You can brush the biscuits with melted butter (salted butter if you want to enhance the flavors) after they come out of the oven and while they’re still hot. Doing so creates a slightly crispy and golden brown crust. You can even add a teaspoon of brown sugar or honey!

More Biscuits Recipes

• Carb Quick Biscuits


• Hardee’s Biscuit recipe

Did You Try It?

Let me know if you have already tried this recipe and what you thought! ⭐⭐⭐⭐⭐