If you’ve ever wondered how to make brenda gantts white lily buttermilk biscuits from scratch, you’re in for a treat. Today, I’m sharing Brenda Gantts White Lily Buttermilk Biscuits Recipe, a classic Southern favorite that melts in your mouth with every bite. Using White Lily flour, known for its fine texture, these biscuits turn out light, tender, and perfectly layered.
The key to these biscuits is simple: chilled butter, gentle mixing, and folding the dough to create those irresistible flaky layers. Whether you’re serving them with breakfast, lunch, or dinner, these biscuits are guaranteed to impress family and friends.
For a sweet and creamy pairing, serve them alongside cuisinart vanilla ice cream, soft serve, or oreo ice cream for a fun dessert-inspired treat.
By the end of this recipe, you’ll have golden-brown biscuits that are soft inside, slightly crisp on the outside, and packed with buttery flavor. Let’s dive into the steps to create these Southern delights in your own kitchen.
My Personal Experience With This Brenda Gantts White Lily Buttermilk Biscuits Recipe
The first time I tried Brenda Gantts White Lily Buttermilk Biscuits Recipe, I was amazed at how simple ingredients could transform into something so decadent. I followed Brenda’s tip of using pre-chilled butter, and it made all the difference-the biscuits practically flaked apart in the best way possible.
I love that this recipe only takes a few minutes to mix, yet the folding technique creates those beautiful layers reminiscent of a bakery biscuit. Rolling and folding the dough became a small, meditative ritual for me, and it added a personal touch to the baking process.
Serving them fresh out of the oven with a pat of butter or honey was pure bliss. My family devoured them within minutes, and I knew I had discovered a recipe that would become a staple in our home for years to come.
Ingredients Required for Brenda Gantts White Lily Buttermilk Biscuits Recipe
Gather all the following ingredients, before you start making this Brenda Gantts White Lily Buttermilk Biscuits
- 4 cups self-rising flour
- 1 stick (1/2 cup) salted butter, pre-chilled
- 2 cups whole milk or buttermilk
- 2 tablespoons melted butter (for brushing)
- 1 tablespoon oil
Kitchen Utensils Required
- Large cast iron skillet
- Large mixing bowl (chilled)
- Grater for butter
- Rolling pin
- Biscuit cutter (large)
- Pastry brush
Preparation & Cooking Time
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Copycat Brenda Gantts White Lily Buttermilk Biscuits Recipe
Just follow this simple step by step guideline to make your homemade version of Brenda Gantts White Lily Buttermilk Biscuits in a delicious way.
1. Preheat the Skillet and Oven: Place a large cast iron skillet in the oven and preheat to 425°F (220°C). This ensures the skillet is hot and ready to give your biscuits a golden, crisp bottom.
2. Prepare the Butter and Flour: Grate 1 stick of pre-chilled salted butter. In a large chilled mixing bowl, combine 4 cups of self-rising flour with the grated butter. Stir until the mixture is evenly combined and resembles coarse crumbs.
3. Add Milk or Buttermilk: Pour in 2 cups of whole milk or buttermilk. Gently stir until just combined-avoid overmixing to keep the biscuits soft and fluffy.
4. Roll and Fold the Dough: Turn the dough onto a lightly floured surface. Press it out to about ¾-inch thickness. Fold the dough over halfway, then press out again. Repeat this 2–3 times to create flaky layers.
5. Cut the Biscuits: Smooth the dough with a rolling pin to ¾-inch thickness. Use a large biscuit cutter to cut 8–10 biscuits, pressing straight down without twisting to help them rise evenly.
6. Bake and Serve: Carefully remove the hot skillet from the oven, add 1 tablespoon oil to coat the bottom, and place biscuits snugly inside. Brush tops with 2 tablespoons melted butter and bake for 15 minutes until golden brown. Serve warm for the best buttery, flaky flavor.
Delicious Ways to Customize and Serve This Brenda Gantts White Lily Buttermilk Biscuits
Here are some Variations and Customizations ideas you can try to enjoy this Brenda Gantts White Lily Buttermilk Biscuits deliciously
1. Classic Butter & Hot Fudge – There’s nothing quite like spreading a pat of butter over a warm biscuit and drizzling it with golden honey and Dairy Queen Hot Fudge. Every bite feels like a little hug for your taste buds.
2. Biscuits & Sausage Gravy – We love turning these biscuits into a hearty breakfast by pouring rich, creamy sausage gravy over the top. It’s indulgent, comforting, and always disappears fast.
3. Breakfast Sandwiches – Slice a biscuit in half and layer it with scrambled eggs, crispy bacon, and a slice of cheddar. Breakfast on-the-go never tasted so good!
4. With Fried Chicken – We’ve served these biscuits alongside crispy fried chicken, and the buttery layers soak up all the savory juices-pure perfection.
5. Berry & Cream Biscuits – Topped with fresh strawberries or blueberries and a spoonful of whipped cream, these biscuits become a simple, elegant dessert we can’t resist.
6. Biscuits with Jam – Strawberry, peach, or blackberry jam on a warm biscuit is our go-to comfort snack. Sweet, buttery, and totally satisfying.
7. Mini Biscuit Sliders – We’ve made tiny sliders using biscuits, and a little coleslaw. Perfect for parties or casual gatherings.
8. With Soup or Stew – Pairing these biscuits with a hearty bowl of chicken noodle soup or beef stew instantly elevates a simple meal into something cozy and soul-satisfying.
9. Cheese-Stuffed Biscuits – On a whim, we added cheddar inside the dough before baking. Ooey-gooey cheese in every bite-definitely a hit with kids and adults alike.
10. Maple Butter Treat – A final indulgence we love is brushing the biscuits with maple butter. It’s slightly sweet, buttery, and absolutely dreamy for breakfast or tea time.
Some Notable Tips and Tricks on This Brenda Gantts White Lily Buttermilk Biscuits Recipe
Here are some tips and tricks you should follow when trying this recipe.
1. Keep the butter cold! Cold butter makes the biscuits super fluffy. Don’t let it melt before mixing.
2. Use a big mixing bowl. It helps you mix the flour and butter without making a mess.
3. Don’t overmix the dough. Stir just until it comes together. Overmixing makes biscuits tough.
4. Flour your surface lightly. Too much flour can make biscuits dry. Just a little is enough.
5. Fold the dough carefully. Each fold makes yummy layers inside the biscuit.
6. Press, don’t twist the cutter. Twisting can stop biscuits from rising tall.
7. Use a hot skillet. It makes the bottoms nice and golden.
8. Brush with melted butter. It makes the tops shiny and extra tasty.
9. Bake right away. Don’t wait-fresh dough + hot oven = perfect biscuits.
10. Eat them warm! Biscuits are best straight from the oven, soft and buttery.
How to Store and Reheat Leftover Brenda Gantts White Lily Buttermilk Biscuits Properly?
If you have any leftover (hopefully you don’t have) you can process them properly as follows,
Store leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5–7 minutes for a fresh-baked taste.
Ina Garten Stroganoff Recipe
If you’re looking for a comforting yet impressive dinner, this Ina Garten Stroganoff Recipe is perfect for you. With tender strips of ribeye steak, earthy mushrooms, and a creamy sauce, it’s a dish that feels gourmet but is surprisingly simple to make at home. This recipe is perfect for weeknight dinners or when entertaining family and friends.
Ingredients
- 400 g / 14oz ribeye steak, sliced into 1 cm strips
- 200 g / 7oz baby chestnut mushrooms, thickly sliced
- 1 thickly sliced onion
- 1 tbsp unsalted butter
- 1 tbsp cooking oil, plus 1 tbsp for steak
- 240 ml / 1 cup double cream
- 180 ml / ⅔ cup sour cream
- ¼ tsp salt
- ¼ tsp black pepper
- Paprika and chopped parsley for garnish
Instructions
1. Sauté the Aromatics: Heat 1 tablespoon of unsalted butter and 1 tablespoon of oil in a frying pan over medium-high heat until the butter starts to foam. Add the thickly sliced onion and cook for 5 minutes, stirring frequently, until it softens. Add 200g of thickly sliced baby chestnut mushrooms and cook for another 3–4 minutes until lightly browned. Transfer the mixture to a bowl and set aside.
2. Prepare the Steak: Increase the heat to high. Slice 400g of ribeye steak into 1 cm strips, drizzle with 1 tablespoon oil, and season with salt and pepper.
3. Sear the Beef: Place the steak slices in a single layer in the hot pan. Cook for about 1 minute until a crust forms, then flip and cook for another 30 seconds. Avoid moving the steak too much to get a nice sear. Optional: Add a splash of brandy for extra depth.
4. Combine Ingredients: Return the cooked onions and mushrooms to the pan. Reduce the heat to medium, season with ¼ tsp salt and ¼ tsp pepper, and stir everything together.5. Add the Cream: Pour in 240ml double cream first, then 180ml sour cream. Stir gently and heat through until small bubbles appear around the edges. Avoid boiling to prevent the cream from splitting.
6. Garnish and Serve: Remove from heat and sprinkle with chopped parsley and a pinch of paprika. Serve immediately over noodles, rice, or mashed potatoes for a rich and comforting meal.
2. Prepare the Steak: Increase the heat to high. Slice 400g of ribeye steak into 1 cm strips, drizzle with 1 tablespoon oil, and season with salt and pepper.
3. Sear the Beef: Place the steak slices in a single layer in the hot pan. Cook for about 1 minute until a crust forms, then flip and cook for another 30 seconds. Avoid moving the steak too much to get a nice sear. Optional: Add a splash of brandy for extra depth.
4. Combine Ingredients: Return the cooked onions and mushrooms to the pan. Reduce the heat to medium, season with ¼ tsp salt and ¼ tsp pepper, and stir everything together.5. Add the Cream: Pour in 240ml double cream first, then 180ml sour cream. Stir gently and heat through until small bubbles appear around the edges. Avoid boiling to prevent the cream from splitting.
6. Garnish and Serve: Remove from heat and sprinkle with chopped parsley and a pinch of paprika. Serve immediately over noodles, rice, or mashed potatoes for a rich and comforting meal.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to prevent the cream from separating, adding a splash of cream if needed to restore creaminess.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 450Unsaturated Fat: 0g
2 comments