Brenda Gantt Biscuits Recipe
Brenda Gantt’s homemade buttermilk biscuit recipe catapulted her to fame as fans fell in love with these delicious, simple-to-make treats. Today we’re showing you how you can make them yourself at home in under an hour!
Equipment
- 1 Skillet
- 1 mixing bowl
Ingredients
- 2 cups self-rising flour
- 3/4 cup buttermilk
- 1/4 cup Crisco shortening
- 1/4 tbsp salt
- 1 tbsp salted butter
Instructions
- Start by pre-heating the oven to 500-525 degrees F. This is pretty hot, but you’ll only be baking them for just over 10 minutes, and this will help them develop that lovely golden outer layer.
- Take a skillet and lightly coat it with some of the Crisco shortening. Ideally, it’s best to use a cast-iron skillet here to ensure the most even distribution of heat possible, but any oven-safe dish that can fit the biscuits will suffice.
- Sieve the flour into a medium-sized bowl to make the biscuits as light and fluffy as possible.
- Next, add the salt to the flour, mix the two together a little, and then use your hand to make a small well in the middle.
- Add the rest of the Crisco and the buttermilk into the well, and slowly work them both together using your hands, introducing the flour to the mixture a little bit at time to ensure it’s very thoroughly mixed before dragging more flour into the well.
- Keep repeating this, only adding a bit of flour each time until the whole mixture is completely mixed together.
- Clean your hands before moving on to the next step.
- Before you start working with the dough, sprinkle a little flour over your work surface and your hands to ensure they don't stick to anything.
- Remove the dough from the bowl and start to gently knead it. If you find that it’s still a bit too sticky, add a little more flour in small doses until you get to the right consistency.
- Once it’s been adequately kneaded, pat it down gently until it’s about one inch thick (you don’t need to roll it, as the slightly uneven look adds to the aesthetic of these rustic-style biscuits). Cut them out with a biscuit cutter.
- Pro tip: If you find the dough starts to stick to the cutter, lightly rub some flour over it before each cut, and you’ll find it pulls away from the dough far more cleanly.
- Place the biscuits in the skillet, working from the outside in, and fit in as many as you can. Unlike baking other biscuits, it’s actually fine if these are touching, as when you separate them, those areas where they touch will be a little softer.
- Place the pan on the middle rack of your oven, and pull the heat back to 500 degrees F.
- Bake for about 12 minutes, or until the tops turn a beautiful golden color and no longer look "wet."
- Once the biscuits are finished cooking, remove them from the oven and set them on a wire rack to cool. You can also brush some melted butter over the top to finish them off.
Nutrition
Calories: 212kcalCarbohydrates: 27gProtein: 4.2gFat: 9.8gSaturated Fat: 2.6gCholesterol: 1.8mgSodium: 348mg
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