Brenda Gantt Buttermilk Biscuit Recipe

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Brenda Gantt’s Buttermilk Biscuit recipe is a classic Southern recipe that yields light, fluffy, and tender biscuits with a crispy crust. This recipe is easy to follow and uses simple ingredients that you probably already have in your pantry. I love these biscuits for breakfast, people usually take them as brunch or a side dish.

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How to Make Brenda Gantt Buttermilk Biscuit Recipe

Brenda Gantt’s Buttermilk Biscuit recipe is easy to follow and yields delicious biscuits that are perfect for any meal. The ingredients are simple, and the recipe can be easily adapted to suit your preferences. Give this recipe a try and enjoy the taste of the South in your own home.

Equipment Needed

Large mixing bowl
Pastry cutter or fork
Rolling pin
Biscuit cutter or a sharp-edged cup
Baking sheet
Parchment paper or cooking spray

Ingredients

2 cups of all-purpose flour
1 tablespoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of unsalted butter, chilled and cubed
3/4 cup of buttermilk

Instructions

Preheat the oven to 425°F (218°C).
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Using a pastry cutter or a fork, cut the chilled butter into the flour mixture until it resembles coarse crumbs.
Pour the buttermilk into the center of the mixture by making well.
Mix it now until just combined, be careful not to make the dough hard.
Knead dough gently for a few seconds onto a lightly floured surface.
Use a rolling pin to roll out the dough to a thickness of about 1/2 inch.
Use a biscuit cutter or a sharp-edged cup to cut out biscuits and place them on a baking sheet lined with parchment paper or coated with cooking spray.
Usually, it takes 12-15 minutes in baking or you go until the biscuits are golden brown.

Cooking Tips!!!

For the best results use cold butter and buttermilk.
Be sure not to overwork the dough, as this can result in tough biscuits.
Place the biscuits close together on the baking sheet for soft and tender edges.
Brush the biscuits with melted butter before baking for an extra crispy crust.

FAQs

Is it a good approach to replace buttermilk with regular malik in this recipe?

While it is possible to use regular milk, the acid in buttermilk is what gives these biscuits their signature tang and helps them rise. If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes.

Can I freeze these biscuits?

Yes, you can freeze the unbaked biscuits for later use. After cutting out the biscuits, place them on a baking sheet lined with parchment paper and freeze for a few hours until firm. Then, transfer the biscuits to a resealable freezer bag and store them in the freezer for up to 3 months. When ready to bake, preheat the oven and bake the frozen biscuits for an additional 2-3 minutes.

How can I make the biscuits rise more?

To help the biscuits rise even more, make sure your baking powder and baking soda are fresh and not expired. Additionally, avoid overworking the dough, as this can make the biscuits dense and prevent them from rising properly.

Can I make these biscuits gluten-free?

Yes, you can make these biscuits gluten-free by using a gluten-free all-purpose flour blend in place of regular flour. However, keep in mind that the texture and flavor may be slightly different than traditional buttermilk biscuits.

What can I do if I don’t have a biscuit cutter?

If you don’t have a biscuit cutter, you can use a sharp-edged cup or even a knife to cut out the biscuits. Just be sure to press down firmly and avoid twisting the cutter, as this can prevent the biscuits from rising properly.

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