Indulge in the savory delight of Brenda Gantt’s Biscuit Recipe, a Southern classic that promises to elevate your culinary experience. Dive into the art of creating these heavenly delights with our detailed guide. As we unveil the secrets behind Brenda Gantt Biscuit Recipe, we’ll explore the delectable Southern Tomato Gravy Recipe as well that perfectly complements these golden-brown wonders.
Why You’ll Love This Biscuit Recipe
There are several reasons Brenda Gantt’s biscuits stand out from all the rest:
They’re Infused With Bacon Flavor
Savory bacon grease adds a subtle richness and smokiness to the biscuit dough that puts flavor over the top. Each bite boasts a hint of salty, porky goodness.
The Texture Can’t Be Beat
These bake up with the ultimate contrast between a crispy, flaky exterior and a soft, billowy interior. The minimal handling creates air pockets that bake into cloud-like perfection.
They’re Quick & Easy To Make
From gathering ingredients to pulling hot biscuits from the oven, this recipe comes together in just over 30 minutes. Even newbie bakers can handle these simple yet totally scrumptious biscuits.
They’re Utterly Addicting
Between the layers of butter and bacon goodness in every bite, Brenda’s biscuits are hard to resist. You won’t be able to stop at just one, no matter how hard you try!
How Does This Biscuit Recipe Taste?
Fresh from the oven, these biscuits offer a symphony of texture and flavor. The soft interior soaks up melted butter while the top and edges develop a satisfying crispy crunch. Subtle notes of smoky bacon intertwine with the biscuit’s inherent buttery richness.
It’s a simple biscuit that delights the senses. Fans rave they’re so mouthwateringly delicious, one bite just isn’t enough. Brenda’s biscuits have a down-home flavor that brings smiles with every bite.
How to Make Brenda Gantt’s Famous Biscuits
- Self-rising Flour
- 6 slices bacon, cooked and grease reserved
- 1 – 1 1⁄2 cups buttermilk
- Butter, melted
- Salt and pepper (optional to taste)
Kitchen Tools Needed
Before starting, gather:
- Biscuit or Mixing Bowl
- Rolling Pin
- Biscuit Cutter or Cup
- Baking Sheet
- Parchment Paper
- Mixing Spoon
- Measuring Cups
Step-By-Step Cooking Instructions
- Preheat your oven to 450°F (500°F if possible). Line a baking sheet with parchment paper and set aside.
- Fry 6 slices bacon in a skillet until crispy. Remove and chop bacon, reserving grease.
- Scoop 2-3 Tbsp bacon grease into a biscuit or mixing bowl.
- Add self-rising flour, starting with 4 cups. Mix in grease using your hands or a spoon.
- Make a well in the center and pour in 1 cup buttermilk. Incorporate gradually using the spoon, adding more buttermilk as needed if dough is dry.
- Mix just until combined but still shaggy. Do not overmix.
- Dust surface with flour and turn out dough. Press into a round about 1-inch thick.
- Dip a 3-inch biscuit cutter into flour and cut out rounds, pressing straight down without twisting so biscuits rise evenly when baked.
- Place biscuits touching on the prepared baking sheet.
- Bake for 15-17 minutes until puffed and golden brown. Brush tops with melted butter.
Brenda’s Southern Tomato Gravy for This Biscuits
No good southern biscuit is complete without a ladleful of rich, meaty gravy. Brenda’s easy tomato gravy enhances flavor beautifully:
Tomato Gravy Ingredients:
- 3-4 Tbsp grease from 6 cooked bacon slices
- 3-4 Tbsp all-purpose flour
- 1 1⁄4 cups water
- 1 10oz. can petite diced tomatoes
- Freshly cracked black pepper
- Pinch of salt (optional to taste)
- Heat bacon grease over medium high heat in a skillet. Slowly whisk in flour until thick paste forms. Cook 2-3 minutes stirring constantly.
- While whisking, slowly pour in water until a loose gravy forms. Add tomatoes with juices.
- Reduce heat and let simmer, stirring often for 5 minutes until gravy thickens slightly.
- Season with generousfresh ground pepper and salt (if desired).
- Pour gravy over split biscuits and enjoy!
Storing: Place cooled biscuits layered between parchment paper in an airtight container and store at room temp for up to 1 day.
Freezing: Allow baked biscuits to cool completely then place in freezer bags or airtight container. Freeze for up to 3 months.
Reheating: Wrap frozen biscuits in foil and reheat at 350° F for 10 minutes or until warmed through.
Special Notes for Best Results
- Chilled dough helps facilitate easier biscuit shaping before baking.
- Overworking the dough leads to tough biscuits. Handle lightly and mix just until combined.
- Brushing tops with melted butter adds an extra layer of rich flavor.
Biscuit Variations You Can Try
- Add 1⁄2 cup shredded cheddar cheese to dough.
- Use white or whole wheat self-rising flour or substitute all-purpose flour plus baking powder/soda.
- For herb biscuits, add 2 tsp each dried parsley, chives, oregano or Italian seasoning blend to dry ingredients.
- Substitute 6 slices of cooked sausage for the bacon.
Serving Suggestions for Brenda’s Biscuits
- Split biscuits open and serve with southern sausage gravy for breakfast.
- Make biscuit sandwiches with fried chicken, bacon, and cheese.
- For dessert, brush warm biscuits with honey butter, maple glaze or jam.
- Crumble leftover biscuits to make the perfect crunchy casserole topping.
Nutrition Information Per Biscuit:
Storing and Reheating Leftover Biscuits
Let biscuits cool fully then place in an airtight container for up to 1 day. The crisp exterior will soften over time.
Wrap biscuits in foil and place in a 350°F oven for 5-7 minutes until warmed through. The texture is best eaten immediately after baking but biscuits taste great refreshed in this manner.
- Self-rising flour
- Bacon grease (from about 6 pieces of bacon)
- Buttermilk (approximately 1 to 1.5 cups)
- Optional: Salt to taste
- Preheat Oven: Set your oven to 500°F (or 450°F if necessary).
- Prepare Dough: Sift self-rising flour into a biscuit bowl. Add bacon grease and adjust flour until the consistency is dry. Gradually add buttermilk, squishing the grease until the dough is ready.
- Shape Biscuits: On a floured surface, press and fold the dough. Cut out biscuits using a biscuit cutter.
- Bake: Place biscuits in a greased skillet or pan. Bake until golden brown.
Remember, these measurements are approximate, and you might need to adjust based on your preferences. Enjoy your biscuits and tomato gravy!
Frequently Asked Biscuit Questions
Q: Can this recipe be made dairy-free?
A: Yes! Substitute olive oil for the bacon grease and use non-dairy milk plus vinegar instead of buttermilk.
Q: Do biscuits freeze well?
A: Yes, they freeze wonderfully for up to 3 months! Just thaw overnight in fridge then reheat wrapped in foil at 350°F for 10 minutes.
Q: What biscuit cutter size do you recommend?
A: A 3-inch cutter makes nice full-size biscuits. For smaller cocktail-sized, use a 1 1⁄2- 2 inch cutter.
Q: How do you make this recipe vegan?
A: Use plant-based butter and milk substitutes and vegetable broth instead of bacon grease for delicious vegan biscuits.
Q: Can this recipe be doubled easily?
A: Yes! Simply double all ingredient amounts while using a larger mixing bowl and baking sheet. Add a minute or two to the bake time.
Brenda Gantt’s Biscuit Recipe is a culinary masterpiece that embodies the soul of Southern cooking. Indulge in the rich, buttery goodness of these biscuits, paired with the tantalizing Southern Tomato Gravy. Elevate your dining experience and create cherished moments with this timeless Southern classic. Brenda Gantt’s Biscuits – a recipe that transcends generations.