Brenda Gantt biscuits are a classic Southern comfort food recipe that are loved for their rich, buttery flavor and tender, flaky texture.
Brenda Gantt biscuits are a type of baked good made with flour, butter, buttermilk, and baking powder. They are typically soft, flaky, and slightly tangy due to the buttermilk.
They can be served as a side dish with a meal, split and topped with butter and jam for breakfast, or used as a base for sandwiches.
- 4 cups Self-Rising Flour
- 2 cups Buttermilk
- 1/2 cup Vegetable Shortening
- 4 cups All-Purpose Flour
- 2 tablespoons Baking Powder
- 1 teaspoon Salt
- Whisk together the flour, baking powder, and salt until well combined.
- In a large mixing bowl, combine the flour and make a well in the center.
- Combine vegetable shortening (or butter/lard) and buttermilk in a mixing bowl.
- Mix flour into the center well of buttermilk and vegetable shortening, beginning with the outside edge. Continue until the flour, buttermilk, and vegetable shortening are completely mixed. When finished, the dough should be slightly sticky.
- Flour your work surface and roll out your dough ball. Pat the dough into a large round with your hands until the entire surface area is 1/2 inch thick.
- Cut the biscuit rounds with a biscuit cutter or a large round cookie cutter. Put them in a buttered cast iron skillet or a greased baking sheet. There should be about 16 individual biscuit rounds.
- Bake the biscuits for 8-10 minutes, or until lightly golden brown, at 500°F. Depending on how hot your oven gets, you may need to cook it for longer. Keep an eye on them and remove them when they've turned golden brown.
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- As a side dish: Buttermilk biscuits can be served as a side dish with a variety of meals, such as roast chicken, grilled steak, or baked ham.
- With butter and jam or honey: Buttermilk biscuits are delicious when served warm with a pat of butter and a drizzle of jam or honey on top.
- With gravy: Buttermilk biscuits are often served with gravy, especially in the southern United States. The biscuits can be split open and topped with sausage or gravy.
- As a sandwich: Buttermilk biscuits can be used as the base for a sandwich, such as a breakfast sandwich with eggs, bacon, and cheese.
- As a snack: Buttermilk biscuits can be eaten on their own as a snack, or served with a side of fruit or yogurt.
Overall, there are many creative ways to serve buttermilk biscuits, so have fun experimenting and finding what works best for you!
- Use cold butter: Cut the butter into small pieces and refrigerate it until it is very cold. This will help create a flaky, layered texture in the biscuits.
- Don't overmix the dough: Mix the dry ingredients and butter together until the mixture resembles coarse crumbs, but do not overmix. Overmixing the dough can result in tough, dense biscuits.
- Use buttermilk: Buttermilk gives the biscuits a rich, tangy flavor and helps to create a tender, moist texture.
- Don't twist the biscuit cutter: When cutting out the biscuits, press straight down into the dough with the cutter. Twisting the cutter can seal the edges of the biscuit, preventing it from rising properly.
- Use a hot oven: Preheat the oven to over 450°F and bake the biscuits for about 10-12 minutes, or until they are golden brown. This will help create a crispy, crusty exterior.
You can store the biscuits at room temperature for up to 3 days in a resealable bag. To extend the shelf life of the biscuits, you can also freeze them.
To reheat frozen biscuits, unwrap them and place them in a preheated 350°F oven for about 10-15 minutes, or until they are heated through and the crust is crispy. Alternatively, you can microwave the frozen biscuits for about 30 seconds, or until they are warm and soft.
- Flour: All-purpose flour is the most common type of flour used in biscuit recipes, but you can also use self-rising flour or a combination of the two.
- Butter: Butter is what gives biscuits their rich, flaky texture. If you don't have butter, you can use shortening or lard as a substitute. Just be aware that these substitutes may result in a slightly different texture and flavor.
- Buttermilk: Buttermilk is a key ingredient in biscuits because it helps to tenderize the dough and gives the biscuits a slightly tangy flavor. If you don't have buttermilk on hand, you can also use sour cream or plain yogurt as a substitute for the buttermilk, though the biscuits may have a slightly different texture.
- Baking powder: Baking powder is a leavening agent that helps the biscuits rise. If you don't have baking powder, you can use baking soda instead. Just be aware that you'll need to use more baking soda to get the same leavening effect.
- Salt: Salt is used to balance the sweetness of the biscuits and enhance the overall flavor. If you don't have salt, you can omit it from the recipe, but be aware that the biscuits may taste a bit flat without it. You can also use other types of salt, such as kosher or sea salt, as substitutes.
In conclusion, buttermilk biscuits are a delicious and satisfying treat that are easy to make at home. With just a few simple ingredients and a bit of time, you can create a batch of fluffy, buttery biscuits that are awesome.