Brenda Gantt’s White Lily Buttermilk Biscuits Recipe

Homemade biscuits have been part of Southern kitchens for many years. Warm biscuits, fresh butter, and gravy have filled breakfast tables for generations.

Brenda Gantt helped make that old Southern cooking style popular again with her simple recipes and kind personality. In 2021, her biscuit video on Facebook went viral and reached millions of people on social media. People loved her warm smile, relaxed storytelling, and real kitchen style.

She simply set her phone on the counter and started cooking – and that simple video made many people feel like they were sitting right there in her kitchen.

One thing that made her recipe so special was the use of White Lily flour and whole buttermilk. Those two ingredients help create soft, fluffy Southern biscuits with a light texture.

Today, this Brenda Gantt’s White Lily Buttermilk Biscuits Recipe is shared step by step so you can enjoy true Southern comfort food in your own home.

Brenda’s “Bird’s Nest” Biscuit Bowl Method

Brenda mixes biscuit dough directly inside the flour bowl using an old Southern method sometimes called the “bird’s nest.” She presses a well into the center of the flour, adds the shortening and buttermilk, then slowly pulls flour inward with her fingers.

This gentle mixing method prevents overworking the dough and helps create tender biscuits with a light texture.

Why White Lily Flour Is Best for Southern Biscuits

White Lily flour is important for baking soft Southern biscuits because it contains less protein. The lower protein level creates lighter dough, softer texture, and tender homemade biscuits with a fluffy inside.

1. White Lily Flour vs All-Purpose Flour: White Lily flour uses softer wheat than regular all-purpose flour. This helps create biscuits with a delicate texture instead of thick or chewy biscuits that feel heavy after baking.
2. Protein Comparison: White Lily flour has lower protein than all-purpose flour. Lower protein creates less gluten during mixing, which keeps biscuits softer, lighter, and easier to pull apart after baking.
3. Texture Comparison: Biscuits baked with White Lily flour have a softer crumb, lighter texture, and fluffy layers. Regular all-purpose flour usually creates denser biscuits with a firmer inside and heavier bite.

Brenda Gantt White Lily Buttermilk Biscuits Ingredients

• Self-Rising White Lily Flour – Use 3 cups of self-rising White Lily flour as your base. This flour already contains salt and baking powder, making biscuits rise perfectly. If you cannot find self-rising White Lily flour, combine 3 cups all-purpose flour with 4½ teaspoons baking powder and 1½ teaspoons salt as a substitute.
• Whole Buttermilk – Add 1¼ cups whole buttermilk to your dough. Buttermilk creates tangy flavor and helps biscuits rise beautifully. Regular milk mixed with 1 tablespoon lemon juice or vinegar per cup can replace buttermilk if needed.
• Chicken Grease or Shortening – Brenda describes the amount as 2 egg-sized scoops, which equals about ¼ cup. Unsalted butter or vegetable shortening at the same measurement works perfectly as substitutes.
• Butter for Topping – Add 2 tablespoons melted butter to brush on top of baked biscuits. This creates a golden, rich appearance and adds flavor. Vegetable oil or melted shortening can replace butter in equal amounts.

Kitchen Tools Needed

1. Large mixing bowl – for biscuit dough
2. Measuring cups and spoons – for accurate amounts
3. Biscuit cutter or round can – to shape biscuits
4. Baking pan or cast iron skillet – to bake biscuits evenly
5. Pastry scraper – to lift soft dough
6. Clean counter space – for patting dough

How to Make Brenda Gantt’s White Lily Buttermilk Biscuits Step by Step

Step 1 | Preheat Your Oven

Set your oven to 500°F and let it fully preheat before you put the biscuits in. If your oven only goes to 450°F, that works too – just know the biscuits may take a minute or two longer.

Step 2 | Grease Your Pan

Grease a large baking pan or cast iron skillet well with butter, shortening, or cooking spray. Set it aside so it’s ready when your biscuits are shaped.

Step 3 | Make the “Bird’s Nest”

Add 3 to 4 cups of White Lily self-rising flour into a large mixing bowl. Use your hand to press a well (a “bird’s nest”) in the center of the flour.

Step 4 | Add Your Fat

Place about ¼ cup total of fat (lard, shortening, or cold butter in small pieces) into the center of the flour well. Work it slightly with your hands.

Step 5 | Pour in the Buttermilk

Shake your buttermilk well, then pour in about 1¼ to 1½ cups into the center. Start with less and add more only if needed.

Step 6 | Mix Wet Ingredients First

Use your fingers to gently mix the buttermilk and fat together in the center. Don’t pull in any flour yet – just combine the wet ingredients smoothly.

Step 7 | Pull in the Flour Gradually

Slowly bring flour from the sides into the wet mixture using your fingers. Work gently until a soft dough forms and pulls away from the bowl. Stop as soon as it comes together.

Step 8 | Turn Out and Pat the Dough

Lightly flour a surface, turn the dough out, and fold it once or twice. Then pat it to about ¾-inch thickness. Do not use a rolling pin or overwork it.

Step 9 | Cut the Biscuits

Use a biscuit cutter or round tool to cut straight down without twisting. Place biscuits close together in the greased pan so they rise upward instead of spreading out.

Step 10 | Bake & Serve

Bake in the preheated 500°F oven for about 12–15 minutes, or until the tops are golden brown. Serve them hot for the best texture and flavor.

Expert Tips for Soft and Fluffy Buttermilk Biscuits

• Use cold fat: Keep butter, lard, or shortening very cold – even chilled in the freezer for 10 minutes before using. Cold fat creates steam pockets in the oven that form flaky layers.
• Shake the buttermilk first: Buttermilk can separate in the container. Shaking it before measuring ensures a smooth, even consistency in the dough.
• Avoid overworking the dough: Handle the dough as little as possible. Overmixing develops gluten, which makes biscuits tough instead of soft and tender.
• Use a light-colored pan: Dark pans absorb more heat and may brown biscuit bottoms too quickly. Bake on the middle rack for even heat. Cast iron also works well for golden edges.
• Fully preheat the oven: A properly stabilized oven helps the biscuits rise high and bake with a light, fluffy texture.

Best Biscuit Cutter Size

The standard size for classic Southern biscuits is 2½ to 3 inches in diameter. Smaller cutters (around 2 inches) make petite biscuits great for appetizers; larger 3-inch cutters give you big breakfast biscuits. Brenda uses the lid of a small can, which falls right in that classic range.

Always press the cutter straight down – never twist. Twisting seals the edges and prevents the biscuit from rising to its full height.

For a traditional Southern style, you can also pat and cut the dough by hand, which avoids overworking and keeps biscuits light and airy.

What to Serve with Buttermilk Biscuits

Brenda often serves her biscuits with butter, jelly, sausage gravy, chicken gravy, chocolate gravy, or tomato gravy. Southern meals also pair biscuits with fried chicken, eggs, bacon, or country ham.

Other favorite pairings: warm honey butter, strawberry jam, scrambled eggs, and crispy fried chicken. Soft biscuits also taste great beside soup, chili, or baked beans.

For breakfast, sliced biscuits with butter and peach preserves make a simple Southern meal. During cold weather, hot biscuits with gravy feel warm and comforting at the dinner table.

Common Biscuit Mistakes and How to Fix Them

• Dense or tough biscuits: Too much flour, overmixed dough, or excessive kneading develops gluten. Use measured flour, mix gently, and stop as soon as dough comes together.
• Crumbly biscuits: Too little liquid or fat prevents proper binding. Add enough buttermilk and fat, and mix until dough just holds together.
• Dry inside: Overbaking or excess flour removes moisture. Bake just until golden and measure ingredients accurately.
• Bottoms burning: Dark pans or placing biscuits too low in the oven causes uneven heat. Use a light-colored pan and bake on the middle rack.
• Biscuits spreading too much: Warm fat or soft dough allows biscuits to spread instead of rise. Keep butter cold and chill dough if needed.
• Sticky dough: High humidity or excess liquid can cause stickiness. Add flour gradually and handle gently to avoid toughening the dough.

Storage and Freezing Tips

Counter storage: Keep biscuits in an airtight container at room temperature for same-day use – best within 1 day.
Refrigerator storage: Place cooled biscuits in an airtight container. They stay fresh for 3 to 4 days, though texture may soften slightly.
Freezing unbaked biscuits: This is the best method. Freeze cut biscuits on a baking sheet until firm, then transfer to freezer-safe bags. Bake straight from frozen – add 3 to 5 minutes to the bake time. Frozen biscuits keep up to 3 months.
Freezing baked biscuits: Allow to cool fully, then store in airtight freezer bags with as much air removed as possible. Reheat as below.

Best Way to Reheat Biscuits

• Oven method (best): Wrap biscuits loosely in foil and heat at 350°F for about 5 minutes. This restores warmth and texture best.
• Air fryer method: Place biscuits in an air fryer at 350°F for 3 to 4 minutes for a slightly crispy exterior.
• Microwave: Avoid if possible – microwaving makes biscuits rubbery and tough.

More Popular Brenda Gantt Recipes

• Brenda Gantt Onion Casserole Recipe
• Brenda Gantt’s Orange Slice Cake Recipe
• Brenda Gantt Cornbread Dressing Recipe

Brenda Gantt’s White Lily Buttermilk Biscuits Recipe FAQs

1. Can I freeze Brenda Gantt’s biscuit dough before baking?

Yes. Cut your biscuits, place them on a wax-paper-lined tray, and freeze until solid (about 2 hours). Transfer to a freezer bag and bake straight from frozen – no thawing needed.

Add 3 to 5 extra minutes to the bake time. This is a great way to have fresh biscuits any morning.

2. Why does Brenda pat the dough instead of rolling it?

Patting dough gently protects the soft layers inside. Rolling pins press too hard and can flatten the air pockets needed for rising. Hand-patted dough stays thicker and lighter, keeping the texture soft and fluffy after baking.

3. Can biscuit dough be prepared ahead of time?

Yes. Cover the dough tightly and refrigerate overnight, or freeze cut biscuits before baking. Frozen biscuits may need 2 to 3 extra minutes in the oven compared to fresh-cut dough.

4. What pan works best for baking biscuits?

Light-colored metal pans bake biscuits evenly without burning the bottoms. Dark pans absorb more heat and may brown biscuits too quickly underneath. Cast iron skillets also work well – they hold heat evenly and create golden edges with soft centers.

5. Why do homemade biscuits sometimes taste dry?

Dry biscuits usually come from too much flour, too little buttermilk, or overbaking. Measure flour carefully, keep the dough slightly sticky before baking, and remove biscuits as soon as the tops are lightly golden.

6. Why do Brenda’s biscuits have no sugar?

Traditional Southern buttermilk biscuits usually do not contain sugar. Brenda Gantt follows that old Southern method because the biscuits are meant to pair with gravy, butter, fried chicken, or jam. Leaving out sugar keeps the flavor rich, savory, soft, and true to classic homemade Southern biscuits.

7. Do I need a special bowl for the bird’s nest method?

Any large bowl works fine. The key is leaving extra dry flour around the sides so you control how much mixes in at once. This keeps the dough from getting too wet or too tough.

Brenda Gantt’s White Lily Buttermilk Biscuits Recipe is a classic Southern comfort food worth trying at home.

The recipe stays simple, reliable, and easy for beginners to follow again and again.