Name: Brenda Gantt’s 3-Ingredient Biscuits Recipe
Prep time: 10 min
Cook time: PT-491234H4M28S
Total time: PT-491234H4M28S
Cuisine: Southern American
Ingredients: 1/4 cup shortening, plus extra for preparing the pan; 5 cups White Lily flour; 3/4 cups buttermilk

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Introduction

Brenda Gantt’s 3-Ingredient Biscuits are incredibly simple yet remarkably delicious. With just shortening, flour, and buttermilk, you can bake tender, flaky biscuits that are perfect for breakfast or any meal. They come together quickly and are sure to become a favorite in your kitchen.

The image shows a black cast iron skillet filled with ten golden brown biscuits, arranged close together with soft, fluffy texture and slightly crisp tops. Beside the skillet, there is a white bowl with small dark blueberry jam and a spoon inside. Next to it, a white plate with blue floral pattern holds two split biscuits, each topped with a thick layer of the dark blueberry jam that shines slightly. Above the plate, there is a small white dish with two pieces of light yellow butter and a butter knife resting on top. Everything is placed on a white marbled surface with a red and white checkered cloth partially under the skillet. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup shortening, plus extra for preparing the pan
5 cups White Lily flour

3/4 cup buttermilk

Instructions

Step 1: Preheat the oven to 500 degrees F (260 degrees C). Coat an 8- or 9-inch cast iron pan with some shortening to prevent sticking.

Step 2: Sift the flour into a large mixing bowl, spreading it up the sides. Use the back of your hand to push the flour down firmly into the bottom of the bowl to create a well or “bird’s nest.”
Step 3: Add 1/4 cup shortening and the buttermilk to the well. Mix gently with clean fingertips, pinching the shortening and buttermilk together without fully incorporating the flour. Use your forefinger to sweep bits of flour from the sides into the center, bringing the dough together.

Step 4: When a bulky, tacky ball of dough forms, transfer it to a floured work surface. Note that only about 2 cups of flour will be used for the dough; the extra flour can be saved for another baking project within 1 to 2 days.
Step 5: Flour your hands and pull the dough from the outside toward the center until smooth and round. Flip the dough over, then gently press it to about 3/4-inch thickness.
Step 6: Using a floured 2-inch round cutter, cut out biscuits and place them in the prepared cast iron pan. Gather any leftover dough, press it together, and repeat cutting.

Step 7: Bake the biscuits in the preheated oven for 12 to 15 minutes, or until they are puffy and golden on top.

Tips & Variations

Use White Lily flour for the lightest, fluffiest biscuits, but all-purpose flour can be substituted if needed.
For a richer flavor, try substituting part of the buttermilk with heavy cream.

Handle the dough gently and avoid overmixing to keep the biscuits tender and flaky.
Save any unused flour from the initial sifting in an airtight container and use it within 1 to 2 days for best results.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits in a sealed bag for up to 1 month. To reheat, warm them in a 350 degrees F oven for about 10 minutes or until heated through.

How to Serve

A black skillet holds twelve golden brown biscuits arranged closely together, showing soft, fluffy textures with slightly crispy tops. To the right, two split biscuits sit on a white plate with delicate blue leaf patterns, each topped with a layer of dark purple blueberry jam that looks thick and juicy. Above the plate, a small white bowl contains the same blueberry jam, with a silver spoon resting inside. Next to the jam bowl is a small white plate with two slices of pale yellow butter and a butter knife. All items are placed on a white marbled surface with a red and white checkered cloth partially under the skillet and plates. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these biscuits without a cast iron pan?

Yes, you can use a baking sheet or an oven-safe dish, but a cast iron pan helps create a crispier bottom and more even baking.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for a few minutes before using.