Brenda Gantt Biscuit Recipe

Biscuits are a big part of Southern comfort, and Brenda Gantt’s Biscuits Recipe has become one of the most talked-about home recipes online.

The 3-ingredient biscuit recipe that broke the internet came from a kind Southern cook named Brenda Gantt. She became famous through the “Cooking with Brenda Gantt” videos that feel warm, real, and simple.

One quiet morning, while scrolling through short clips, I saw her soft hands shaping dough in a calm and loving way. Her gentle voice and easy steps made me pause and watch till the end.

Millions of people feel the same way, and that is why her biscuit clips keep going viral. Her style feels like old-time home cooking, using an authentic Southern method that never fails. I also love her good morning cake recipe for its soft crumb and home feel.

Today I am sharing this copycat Brenda Gantt Biscuit Recipe so you can enjoy this Southern recipe at home with easy steps and pure comfort.

Why People Love Brenda Gantt’s Biscuits

Many people love Brenda Gantt’s biscuits because they feel easy and real. She uses just a few simple ingredients, so anyone can follow along.

Her slow and kind way of teaching helps home cooks feel calm and confident. She keeps everything clear and sticks to classic Southern ways.

The biscuits come out soft on the inside with a light golden top. Every bite feels warm and comforting.

This simple style turns a basic recipe into something special that people enjoy making again and again without stress.

Brenda Gantt Biscuit Ingredients

• Self-Rising Flour (3 cups) – This flour already has baking powder and salt, which makes the biscuits rise and stay fluffy. Start with 3 cups and add more if needed—Brenda goes by feel, so you might use up to 4 cups. If you don’t have self-rising flour, mix 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt.
• Buttermilk (1 to 1.5 cups) – Buttermilk adds a gentle tang and helps make biscuits tender. Start with 1 cup and pour until the dough comes together. Cold buttermilk works best. You can also make a quick version with 1 cup milk plus 1 tablespoon lemon juice or vinegar, or use thinned yogurt.
• Grease – Lard, Butter, or Shortening (½ cup) – Brenda uses about two lumps the size of chicken eggs, roughly ½ cup. Lard makes biscuits extra flaky, butter adds richness, and shortening makes them tall. The fat should be soft but not melted. Other fats like bacon grease work too, giving slightly different results.
• Additional Flour for Dusting (¼ to ½ cup) – Extra flour keeps your work surface and dough from sticking. Keep it separate from the main flour.

Kitchen Tools You’ll Need

1. Large Mixing Bowl – for combining all your ingredients.
2. Measuring Cups – to measure the flour and buttermilk.
3. Biscuit Cutter – a clean can works perfectly for cutting rounds.
4. Rolling Pin – for gently pressing the dough flat.
5. Baking Sheet – a black iron skillet or any baking pan.
6. Oven – preheated to a very hot 500°F.
7. Pastry Blender – optional, for cutting in the shortening.

How to Make Brenda Gantt Biscuits

Step 1 | Mix the Flour

Add self-rising flour into a large bowl. Make a wide, shallow well in the center with your hand. Add two small scoops of grease into the center.

Step 2 | Add the Buttermilk

Pour a small amount of cold buttermilk into the well. Begin mixing only in the center, moving your fingers in gentle circles so the liquid slowly pulls in a bit of flour at a time.

Step 3 | Form the Dough

Add more buttermilk as needed until the dough forms a soft mound. Keep the outer ring of flour dry. When the dough stops sticking to your fingers, clean your hands using a bit of the dry flour.

Step 4 | Prepare the Work Surface

Sprinkle flour onto your counter. Lift the dough out of the bowl and place it on the floured area.

Step 5 | Shape the Dough

Press the dough lightly with your palm once or twice. Keep the touch gentle. Spread it to about half an inch thick – avoid heavy pressing.

Step 6 | Cut the Biscuits

Dip your biscuit cutter into flour. Press straight down into the dough and lift out cleanly. Place each round onto a greased cast-iron pan. Gather the scraps gently and press again to form more rounds.

Step 7 | Bake

Heat the oven to 500°F. Bake the biscuits for 8–12 minutes on the center rack. Time will vary based on their height. The tops should turn a soft golden color.

Step 8 | Serve and Enjoy

Let the biscuits cool for a few minutes before serving. They should be warm, tender, and soft with a clean break.

Pro Tips for Fluffy Biscuits Every Time

• Handle the Dough Gently: The less you handle the dough, the better. Over-mixing or over-pressing makes gluten develop, which leads to tough biscuits.
• Use a Very Hot Oven: A 500°F oven is essential. The high heat creates a burst of steam that pushes the biscuits up quickly, making them light and fluffy.
• Cold Ingredients Work Best: For the flakiest layers, make sure your shortening and buttermilk are cold. Some people even freeze their shortening before using it.
• No Twisting the Cutter: Always press the biscuit cutter straight down into the dough. Twisting it seals the edges, which stops the biscuits from rising to their full potential.
• Position Matters in the Pan: Biscuits in the center of the pan bake more evenly than ones on the edges. Edge biscuits might brown too fast. Rotate your pan halfway through baking for even color all around.

What to Serve With Brenda Gantt’s Biscuits

These biscuits are soft, warm, and tender, so they go well with many foods.

I like pairing them with breakfast dishes, like scrambled eggs or sausage. A drizzle of honey or a pat of butter makes them feel even more comforting.

They also match lunch or dinner meals. Biscuits work well with fried or grilled chicken, stews, or soups. The soft texture soaks up sauces and adds a gentle touch to heavier dishes.

For a quick snack, a spoon of jam or a slice of cheese can make each bite special. I sometimes warm a biscuit and spread a little butter, then enjoy it.

Storage and Reheating Instructions

Let your leftover biscuits cool down completely. Put them in a plastic bag or an airtight container. You can keep them on the counter for one day.

For longer storage, put them in the fridge for up to five days. You can also freeze them. Wrap each biscuit tightly and put them all in a freezer bag. They will be good for 2 months.

To reheat your biscuits, the oven is best. It brings back their crispy outside. Warm your oven to 350 degrees Fahrenheit. Put the biscuits on a pan and heat them for about 5 to 10 minutes.

You can also use a toaster oven. If you need to do it fast, you can use the microwave for 15-20 seconds, but they will be softer, not crispy.

Brenda Gantt Biscuit Recipe FAQs

1. Can I bake these biscuits on a baking sheet instead of cast iron?

Yes. A baking sheet works fine, especially if it’s not greased. The shortening in the dough will prevent sticking and help biscuits brown nicely.

2. What if I don’t have a biscuit cutter?

Use a glass or can rim instead. Dip in flour to cut clean. Size affects yield—smaller for more. Push straight down. It works same as tool. Brenda uses what’s on hand in videos, keeping it simple.

3. Why is my biscuit dough too sticky?

A little sticky is normal. If it is too sticky to handle, you can add a little more flour. Sprinkle a tablespoon of flour on the dough and your hands. Gently mix it in. Be careful not to add too much extra flour, as this can make the biscuits dry.4.

Why should I avoid twisting the biscuit cutter?

Twisting seals the edges of the biscuits, which stops them from rising high and becoming fluffy. Pressing straight down helps biscuits rise up evenly.

Continue to Content

Brenda Gantt Biscuit Recipe

Yield: Makes 8 medium biscuits

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Brenda Gantt’s Biscuits recipe: soft, golden, and ready in 20 mins! Simple Southern biscuits with self-rising flour, butter, and buttermilk.

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Ingredients

• Self-Rising Flour: 3 cups (plus ¼–½ cup extra for dusting)
• Buttermilk: 1–1½ cups (cold)
• Grease (Lard, Butter, or Shortening): ½ cup (about two lumps the size of chicken eggs)

Instructions

1. Add self-rising flour into a large bowl. Make a wide, shallow well in the center with your hand. Add two small scoops of grease into the center.
2. Pour a small amount of cold buttermilk into the well. Begin mixing only in the center, moving your fingers in gentle circles so the liquid slowly pulls in a bit of flour at a time.
3. Add more buttermilk as needed until the dough forms a soft mound. Keep the outer ring of flour dry. When the dough stops sticking to your fingers, clean your hands using a bit of the dry flour.
4. Sprinkle flour onto your counter. Lift the dough out of the bowl and place it on the floured area.
5. Press the dough lightly with your palm once or twice. Keep the touch gentle. Spread it to about half an inch thick—avoid heavy pressing.
6. Dip your biscuit cutter into flour. Press straight down into the dough and lift out cleanly. Place each round onto a greased cast-iron pan. Gather the scraps gently and press again to form more rounds.
7. Heat the oven to 500°F. Bake the biscuits for 8–12 minutes on the center rack. Time will vary based on their height. The tops should turn a soft golden color.
8. Let the biscuits cool for a few minutes before serving. They should be warm, tender, and soft with a clean break.

Nutrition Information:

Serving Size: (per biscuit, assuming 8 biscuits)
Amount Per Serving: Calories: 180Total Fat: 9gSaturated Fat: 5gCholesterol: 15mgSodium: 220mgCarbohydrates: 23gSugar: 1gProtein: 4g

Brenda Gantt’s biscuits recipe brings Southern tradition into your kitchen with simple steps and basic ingredients. These tender, flaky biscuits require just self-rising flour, shortening, and buttermilk.

Follow her gentle mixing method and high-heat baking for perfect results every time. Your kitchen will smell wonderful, and your table will feel warmer with these homemade biscuits.