Table of Contents
Do you want a cookie recipe that everyone will love and talk about? You’ll love Brenda Gantt Biscuits. If this does not get you excited, then I don’t know what will! They are crispy on the outside and soft on the inside. I promise these biscuits will impress your family and guests at your next party…or just whenever you feel like being nice to someone!
Who is Brenda Gantt?
Brenda Gantt is a pastry chef, baker, and entrepreneur. She has been in the industry for over 10 years and has worked with many well-known chefs, including Geoffrey Zakarian and Tyler Brown (of Top Chef fame).
She was born and raised in Florida, where she lived until she was 17 years old. After graduating high school, she moved to New York City, where she studied at the French Pastry School. While there, Brenda worked at the famous Le Bernardin restaurant, where she learned how to make classic French desserts like crème brûlée and profiteroles.
After graduating from Le Bernardin’s program, Brenda worked as a pastry chef at Nobu 52, eventually opening her own dessert bar soon after. Since then, she has been able to bring her expertise as a dessert maker from New York City to Los Angeles, where she now resides with her husband Todd, and two sons, Joseph and Samuel.
What are Brenda Gantt Biscuits?
Brenda Gantt biscuits are the ultimate do-it-yourself baked good. They’re easy to make and even easier to eat—just open up, grab a biscuit, and chow down!
Brenda Gantt biscuits come in a variety of flavors and textures, from soft and fluffy to crispy and crunchy. You can also customize your biscuit with any kind of toppings you want, including butter, jelly, or honey (you can even dip them in chocolate!). Whatever you choose to put on top is up to you!
Ingredients
- Two white Lilly self-rising flour
- 3/4 cups buttermilk.
- 1/4 cup Crisco shortening (hard).
- 1/4 tablespoon salt.
- One tablespoon butter (salted).
Instructions
- With a rack at the center of the oven, Preheat to 525 degrees F.
- On a 9-10 cast iron skillet bottom, spread some Crisco shortening.
- In a medium bowl, add salt, and self-rising flour, then make a hole in the middle (like a well).
- Now pour the buttermilk into the hole and add the Crisco shortening.
- Using one hand squeeze the buttermilk and Crisco together.
- To get rid of lumps of Crisco, just add flour gradually until all flour is merged.
- Now wash and dry your hands. After that, rub your hands with flour and sprinkle some on your work surface.
- Take the dough out of the bowl and massage it softly. If it’s very sticky, add small flour to it.
- With a biscuit cutter, cut out one-inch thick dough. To rub off stuck dough, always flour the cutter after each cut.
- From the outer edge to the middle, place each piece of dough in the prepared cast iron skillet. Make sure to place the biscuits, so they’re not touching each other.
- Now place the cast iron skillet in the middle rack of the oven (reduce the heat to 500 degrees F.)
- Bake until the tops turn golden and the sides look dry.
- Brush the tops using melted butter and serve immediately.
Cooking Tips
Brenda Gantt homemade biscuits are a delicious breakfast treat. But they can be hard to make, especially if you’re not a pro at cooking. Luckily, we’ve got some tips for making them better!
- Use whole milk instead of skim milk. Skim milk is too watery and doesn’t give the biscuits the same texture as whole milk does.
- Make sure your biscuits rise (like when you cook them in the oven or on the stovetop). The more they rise, the fluffier they’ll be! This can be difficult if you don’t have a stand mixer or hand mixer available, so try using an egg or two instead—they’ll help make sure that your bread dough gets as fluffy as possible!
- Add spices like cinnamon or nutmeg for extra flavor! These ingredients will add some extra punch to your biscuits without adding any extra calories or fat to your diet, which is great if you’re trying to lose weight or maintain your current weight level!
Nutrition Facts
One serving of [brenda Gantt biscuits] has:
- Calories: 170
- Sodium: 110 mg
- Potassium: 200 mg
- Total Fat: 5 g
- Cholesterol: 20 mg
- Saturated Fat: 4 g
- Total Carbs: 29 g
- Dietary Fiber: 1 g
- Sugar: 0 g
Storage
We are always looking for ways to make our readers’ lives easier, and we know you’re the same. That’s why we want to give you some tips on how to store Brenda Gantt biscuits.
- To begin with, it’s important to keep in mind that the biscuits are meant to be stored at room temperature. So if you live in a hot area, they will dry out faster than if they were stored in a cooler area.
- Another way to keep your stash fresh is by keeping them sealed inside a plastic bag or container. This will help keep out moisture and prevent them from drying out before they’re ready.
- You should also be sure not to leave any exposed biscuits lying around because they can start to mold easily if left out too long without being used up first!
FAQ
How long does Brenda Gantt cook her biscuits?
I think Brenda Gantt cooks her biscuits for a while. And she makes sure they are perfectly cooked and golden brown. She also likes to make sure they aren’t too hot, so she lets them sit in the oven for a bit before serving them to her family.
Conclusion
However, even though this is a delicious biscuit recipe, there are also varying opinions concerning the history and origins of these biscuits. It is believed that Brenda Gantt created the recipe in Tennessee. The recordings, so it seems, originally showed up in her personal records as part of a family recipe book, which she had shared with her daughter, who carried on the tradition herself.
Ingredients
- Two white Lilly self-rising flour
- 3/4 cups buttermilk.
- 1/4 cup Crisco shortening (hard).
- 1/4 tablespoon salt.
- One tablespoon butter (salted).
Instructions
- With a rack at the centre of the oven, Preheat to 525 degrees F.
- On a 9-10 cast iron skillet bottom, spread some Crisco shortening.
- In a medium bowl, add salt, and self-rising flour, then make a hole in the middle (like a well).
- Now pour the buttermilk in the hole and add the Crisco shortening.
- Using one hand squeeze the buttermilk and Crisco together.
- To get rid of lumps of Crisco, just add flour gradually until all flour is merged.
- Now wash and dry your hands. After that, rub your hands with flour and sprinkle some on your work surface.
- Take the dough out of the bowl and massage it softly. If it's very sticky, add small flour to it.
- With a biscuit cutter, cut out one-inch thick dough. To rub off stuck dough, always flour the cutter after each cut.
- From the outer edge to the middle, place each piece of dough in the prepared cast iron skillet. Make sure to place the biscuits, so they're not touching each other.
- Now place the cast iron skillet in the middle rack of the oven (reduce the heat to 500 degrees F.)
- Bake until the tops turn golden and the sides look dry.
- Brush the tops using melted butter and serve immediately.
