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Homemade Brenda Gantt Biscuit - Perfectly made biscuit on my kitchen table.
Antonio Morelli

Brenda Gantt Biscuit Recipe

A classic 3-ingredient Southern buttermilk biscuit made the old-fashioned way — with White Lily self-rising flour, cold buttermilk, and shortening. Brenda's famous bird's nest technique keeps the dough soft, unworked, and perfectly fluffy every single time.
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Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: Southern American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups White Lily self-rising flour (plus extra for dusting)
  • ⅔ to 1 cup cold buttermilk (added gradually)
  • ¼ cup vegetable shortening (Crisco recommended)
  • 1 tsp salt (optional)
  • 1 tbsp melted butter for brushing (optional but recommended)

Equipment

  • Large mixing bowl
  • cast iron skillet (8–9")
  • Measuring cups/spoons
  • biscuit cutter or glass
  • pastry brush (optional)
  • oven at 500–525°F

Method
 

  1. Preheat oven to 500–525°F. Grease the cast iron skillet generously with shortening.
  2. Add flour to a large bowl. Build a wide, shallow well in the center — the bird's nest.
  3. Drop 2 scoops of shortening into the well. Add a small pour of cold buttermilk.
  4. Mix gently from the center out in circles, slowly pulling flour inward. Add buttermilk bit by bit. Keep the outer ring
    dry.
  5. Mix until a soft, slightly tacky dough forms. Stop as soon as it holds together.
  6. Turn onto a floured surface. Press lightly with your palm — no kneading. Cut rounds straight down without twisting.
  7. Place biscuits in the skillet with sides touching. Bake 12–15 minutes until golden brown on top.
  8. Brush with melted butter immediately out of the oven. Serve hot.

Notes

  • White Lily flour is the key ingredient — its low protein content keeps biscuits tender and light.
  • No White Lily? Any self-rising flour works, but expect a slightly denser crumb.
  • No buttermilk? Mix 1 tbsp white vinegar into 1 cup of regular milk and rest for 10 minutes.
  • Bake biscuits with sides touching so they rise tall and stay soft. Bake immediately after shaping — this dough doesn't benefit from any rest time.