Brenda Gantt’s White Lily Buttermilk Biscuits Recipe is one of the most loved Southern biscuit recipes out there. Folks talk about it all the time, and it’s known for being easy, soft, and full of homemade flavor.
It’s a simple 3-ingredient biscuit recipe – comforting and classic. You may have seen Brenda making these on her YouTube channel, her Facebook page, or in her popular cookbook.
I love making these biscuits at home and have tried this recipe many times in my kitchen. I love how her biscuits turn out fluffy and buttery every time.
Today, I’m sharing a copycat version of Brenda Gantt’s White Lily Buttermilk Biscuits Recipe so you can try it at home too. Just grab your bowl, and let’s bake like Brenda.
How Do Brenda Gantt’s Biscuits Taste?
When you bite into one of Brenda’s biscuits, you get a soft, fluffy inside with a slightly crispy bottom. The buttermilk gives them a gentle tangy taste that’s not too strong.
These biscuits are buttery and rich without being heavy. The texture is what makes them special – they’re light and airy, almost like eating a cloud. When you split one open, steam comes out, and you can see all the flaky layers inside.
They taste homemade and comforting, just like what you’d expect from a Southern kitchen. The White Lily flour makes them extra tender compared to regular biscuits.
You’ll notice they’re not too sweet, which means you can eat them with honey, jam, or gravy. Many people say these biscuits remind them of their childhood.
Brenda Gantt’s Biscuits Ingredients
- White Lily Self-Rising Flour (4 cups): This is the secret ingredient that makes Brenda’s biscuits so special. White Lily flour is softer than regular flour. This means your biscuits will be more tender and fluffy. The self-rising part means it already has baking powder and salt mixed in, so you don’t need to add those.
- Buttermilk (1½ to 2 cups, whole): Real buttermilk is what gives these biscuits their tangy flavor and helps them rise up tall. The acid in buttermilk works with the baking powder to make air bubbles that make the biscuits fluffy. Use whole buttermilk if you can find it because it has more fat and makes richer biscuits.
- Vegetable Shortening (¼ cup, like Crisco): Brenda uses two “egg-sized” scoops of Crisco shortening. This creates the flaky layers in the biscuits. Shortening stays solid longer than butter when you’re mixing, which helps make more layers.
- Optional – Melted Butter (for brushing): Brushed on after baking for extra flavor and a golden finish. Margarine can be used instead, or skipped if not needed.
Recommended Equipment
- Large mixing bowl
- Biscuit cutter or clean can
- Cast-iron skillet or baking sheet
- Pastry mat or clean countertop for rolling
- Measuring cups for flour and buttermilk
- Pastry brush for melted butter (optional)
- Oven mitts for safety
How To Make Brenda Gantt’s White Lily Buttermilk Biscuits
Step 1 | Preheat the oven
Set your oven to 500°F. This high heat cooks the biscuits fast, keeping them soft and not dry.
Step 2 | Prepare your pan
Grease a cast iron skillet, griddle, or baking sheet with shortening or butter. A heavy pan holds heat well and helps the biscuits bake evenly.
Step 3 | Prepare the flour
Pour about 4 cups of White Lily self-rising flour into a large bowl. Create a well in the center of the flour, forming a small nest-like space.
Step 4 | Add shortening and buttermilk
Add two egg-sized lumps of Crisco (approximately ¼ to ⅓ cup) into the well. Pour about 1½ cups of buttermilk into the well. Don’t skimp on the buttermilk, as it keeps the biscuits tender. If the dough looks too dry later, add a little more buttermilk.
Step 5 | Mix in the flour
Using one finger, gently pull flour from the edges of the bowl into the wet mixture. Continue pulling in flour little by little for about 2 minutes, keeping the edges of the bowl mostly dry.
Step 6 | Form the dough
Stop mixing as soon as the dough just comes together and is no longer sticky. Avoid overworking it to keep the biscuits tender.
Step 7 | Clean your hands
Use your clean hand to scrape off any dough stuck to your messy hand. Then rub some dry flour on your hands and rub them together to remove any remaining sticky bits.
Step 8 | Shape the dough
Generously flour your work surface. Transfer the dough onto it and fold it over itself a few times to create smooth tops on the biscuits.
Step 9 | Pat the dough
Gently pat the dough to about ½-inch thickness. Use your hands rather than a rolling pin to avoid overworking the dough.
Step 10 | Cut the biscuits
Use a biscuit cutter or a clean can to cut the dough. Press straight down without twisting to ensure the biscuits rise properly.
Step 11 | Arrange on the pan
Place the biscuits on the greased pan so they’re just touching. This helps them stay soft on the sides as they bake.
Step 12 | Bake
Bake in the preheated oven for 8 to 10 minutes, or until the biscuits are golden brown. Watch them closely – at 500°F, they cook quickly.
Chef’s Special Tips
- Keep your buttermilk cold until you use it – cold ingredients help make flakier biscuits
- Don’t twist your biscuit cutter when cutting – this seals the edges and stops them from rising
- If your dough seems too dry, add a little more buttermilk one tablespoon at a time
- Place biscuits touching each other on the pan so they stay soft on the sides
- Use a heavy pan like cast iron for the best bottom crust
- Don’t open the oven door while they’re baking – this lets heat out and can make them fall
- Brush with melted butter right after they come out of the oven for extra flavor
- Save any scraps and gently press them together to make a few more biscuits
Topping and Serving Suggestions
These biscuits taste amazing with so many different toppings. I love them with honey and butter melted together. The sweetness goes perfectly with the tangy buttermilk flavor.
You can also try them with your favorite jam or jelly. Strawberry jam is my personal favorite, but grape jelly works great too.
For breakfast, try them with scrambled eggs and bacon. The biscuits soak up the egg yolk and taste incredible.
Many people love these biscuits with white sausage gravy poured over the top. This makes a hearty meal that will fill you up for hours.
You can also make breakfast sandwiches by splitting them open and adding eggs, cheese, and meat.
For a sweet treat, drizzle them with maple syrup or sprinkle with cinnamon sugar.
How To Store Leftover Biscuits
Store leftover biscuits in a covered container or plastic bag at room temperature for up to 2 days. They’ll stay softer if you put a paper towel in the container with them.
To reheat them, wrap each biscuit in a damp paper towel and microwave for 10-15 seconds. You can also reheat them in a 350°F oven for 3-5 minutes.
For longer storage, you can freeze these biscuits for up to 2 months. Let them cool completely first, then wrap each one in plastic wrap or put them in a freezer bag.
When you want to eat them, you can reheat them straight from the freezer. Wrap frozen biscuits in foil and heat them in a 350°F oven for 15-20 minutes.
You can also freeze the dough before baking. Cut the biscuits and place them on a baking sheet in the freezer until solid. Then move them to a freezer bag. When you want fresh biscuits, bake them straight from frozen at 500°F for 10-12 minutes.
Brenda Gantt’s White Lily Buttermilk Biscuits Recipe FAQs
Yes, but it won’t be quite the same. You can mix 4 cups of all-purpose flour with 2 tablespoons of baking powder and 1 teaspoon of salt to get close to the taste and texture. Still, White Lily flour makes the lightest biscuits.
It’s all about simplicity and feel. Brenda doesn’t measure everything exactly – she uses her hands, her eyes, and a lot of heart. The recipe uses just three key ingredients, and that old-school method makes it feel homemade and special.
Yes, you can use cold butter. Just make sure it’s very cold so it stays solid while mixing. Butter gives a richer taste, while shortening makes them extra flaky.
Pat the dough to about half an inch thick. This helps the biscuits rise high and stay soft inside. Try not to use a rolling pin, as your hands are gentler and keep the dough light.
If the dough is too dry, add a little more buttermilk, just a spoonful at a time, until it comes together. If it is too wet and sticky, add a little flour to your hands and surface, but do not add too much or the biscuits may get tough.
Don’t overmix the dough. That’s the most common reason for tough biscuits. Also, don’t overbake them. They only need 8–10 minutes at 500°F. Check the bottom – if it’s golden brown, they’re ready.
A few reasons: Your oven wasn’t hot enough, dough was overmixed, or you twisted the cutter. Always preheat to 500°F, mix gently, and cut straight down. Cold ingredients also help them rise tall.
Brenda Gantt’s White Lily Buttermilk Biscuits Recipe
Ingredients
Equipment
Method
- Set your oven to 500°F. This high heat cooks the biscuits fast, keeping them soft and not dry.
- Grease a cast iron skillet, griddle, or baking sheet with shortening or butter. A heavy pan holds heat well and helps the biscuits bake evenly.
- Pour about 4 cups of White Lily self-rising flour into a large bowl. Create a well in the center of the flour, forming a small nest-like space.
- Add two egg-sized lumps of Crisco (approximately ¼ to ⅓ cup) into the well. Pour about 1½ cups of buttermilk into the well. Don’t skimp on the buttermilk, as it keeps the biscuits tender. If the dough looks too dry later, add a little more buttermilk.
- Using one finger, gently pull flour from the edges of the bowl into the wet mixture. Continue pulling in flour little by little for about 2 minutes, keeping the edges of the bowl mostly dry.
- Stop mixing as soon as the dough just comes together and is no longer sticky. Avoid overworking it to keep the biscuits tender.
- Use your clean hand to scrape off any dough stuck to your messy hand. Then rub some dry flour on your hands and rub them together to remove any remaining sticky bits.
- Generously flour your work surface. Transfer the dough onto it and fold it over itself a few times to create smooth tops on the biscuits.
- Gently pat the dough to about ½-inch thickness. Use your hands rather than a rolling pin to avoid overworking the dough.
- Use a biscuit cutter or a clean can to cut the dough. Press straight down without twisting to ensure the biscuits rise properly.
- Place the biscuits on the greased pan so they’re just touching. This helps them stay soft on the sides as they bake.
- Bake in the preheated oven for 8 to 10 minutes, or until the biscuits are golden brown. Watch them closely—at 500°F, they cook quickly.
Brenda Gantt’s White Lily Buttermilk Biscuits Recipe is something anyone can make and enjoy. You only need a few simple ingredients, and the steps are easy to follow.
Try it in your own kitchen and see how these biscuits bring a little piece of comfort to your day.
