I keep mine in the fridge, so that it’s ready for baking. This dough looked like it was 3/4-inch high, until I got down to its level. But I’ve since ordered 20 more pounds, which brings the per-pound price down to what I’d pay locally for King Arthur Flour, which is what I usually buy. plus 2 tsp. Make 6 biscuits 1 inch thick. I usually preheat my oven 25 degrees higher than I need it, and then reduce the temp after I’ve closed the door. Comments: 6 Comments. Brenda Gantt makes her homemade biscuits on the skillet and butcher block that are very familiar to her fans. Who wants to wait for it to harden up? Oh wow, I still haven’t worked up the courage to do it in the bowl of flour!! Good flavor....just don't rise much at all. I think the high sides of the pan protect the biscuits a bit too much, while allowing the tops to cook too fast. I love making the buttermilk biscuits I learned to make by Brenda Gantt, but I am always trying new things. I may have answered it here. https://issuu.com/alafarm/docs/afc_october_1-72_lowres_web/s/11118999 And hers looked pretty small. With one hand in a flour bowl and her phone in the other, Gantt made a four-minute video, showing how to make what her late husband George called “two-bite biscuits.” Alabama grandma Brenda Gantt's biscuit tutorial went viral, and now we can enjoy even more cooking lessons Mary Patterson Broome. Finally, she was … I think the little bit of support the biscuits get on a low-sided pan as they start to rise is enough to help them rise up straight, while not blocking them from the heat too much. (Have I mentioned that I’m on Weight Watchers? You can put a spoonful of it in warm water and see if it bubbles, just like how you would test to see if baking powder is still good. This doesn't have to be refrigerated and will keep for months on the shelf. https://damndelicious.net/2018/01/17/flaky-mile-high-biscuits Where she lives it’s probably everywhere. I don’t have a dog, but I did what Brenda said anyway and made a big biscuit out of the scraps, because I love using this mini cast iron pan! This recipe works, but I still don’t understand if one part of it is more important than the other parts, or if you need to do all the parts of it in order to be successful. I don’t know where you live, but White Lily flour is available all over the south. I have to work up the courage. I don’t use a dough bowl, but my biscuits are terrific! Rate Recipe. Until I saw this video. Her timing, though she couldn’t have predicted it, was exquisite. If none of those things work please check back, and we’ll figure this out!! See what Connie Robinson (cjr1953) found on Pinterest, the home of the world's best ideas. « How to make sourdough starter with just two ingredients, and take care of it forever, Eight tips for how to speak in a British accent like the Royals on The Crown ». Oct 19, 2020 - Explore Lisa Glancy's board "Brenda Gannt recipes" on Pinterest. I really just wanted to try this with the real thing. I thought that maybe brushing some salted butter on top would take care of it, but I also really wanted to add a bit to the dough itself. After that, you’re going to have a tougher biscuit. I just couldn’t!! Good Ole' Corney Creek Cookin' – Official Cook Book of Corney Creek. I ate them plain. I want to try this again with the bottom of a larger pan, just because you can’t fit many biscuits on an eight-inch pan. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases (but you won't pay anything extra!). Plus, you don’t have a bowl to wash! Have a question about this recipe? I think that was the perfect amount…for me. Shiloh to Canaan Kitchen and any other blog, website or any other platform owned of Shiloh to Canaan does not own the recipes or videos unless marked as so. ‍♀️. But I know they would be too salty for normal people, so I dialed it back in subsequent batches. I think the butter-less one looks much better. https://alabamanewscenter.com/2019/12/14/recipe-easy-buttermilk-biscuits Only thing I don't add is 1/4 tsp salt. Share Comment Print. But now that I have a lot more of that precious flour on hand, I might try it at some point. Food And Drink. https://damndelicious.net/2018/01/17/flaky-mile-high-biscuits October 27, ... Shiloh to Canaan Kitchen and any other blog, website or any other platform owned of Shiloh to Canaan does not own the recipes or videos unless marked as so. Here is a great snack idea or next day breakfast treat, and this is a favorite with our family! The quicker it cooks, the tenderer your biscuits are.” And here I thought I’d been cooking mine too high at 450! I like things salty. Explore. Filed Under: Breakfast and Brunch, Food Tagged With: recipe. Shiloh to Canaan is a participant in the Amazon Services LLC Influencer/Associates and Amazon Affiliates advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com and https:///www.amazon.com/shop/influencer-e55f1868. I will try to answer those questions for you! These light, fluffy, buttermilk biscuits come together so quickly, you'll never cut butter into flour again! I get my oven at 450 before I put them in. There was no difference in taste, but there was a difference in how they looked. And they both tasted great, so go with what looks better and brush the butter on after baking! Plus, have you ever tried to measure something like Crisco in a measuring cup? But there was one major problem: I didn’t have any White Lily flour. How high you make your biscuits is up to you, but measuring them helps you to be consistent once you find a height you like. I have extra Lily White now though, so I need to just do it. For the third batch, I baked them in my eight-inch cast iron pan. Rating: ★★★★★ 1 vote 5. A 2-3/4-inch biscuit cutter will get you a good-size biscuit. She hated having to do chores outside, so was always trying to find an excuse to stay inside and help her mom. Remember, Brenda does everything by feel. And you don’t have to stick with one size for an entire batch! They didn’t need a thing. I love this particular ruler for baking, because it’s extra wide and tall (although I wish it had centimeter markings). I have had endless conversations in the past couple of weeks about how that works, and why she doesn’t have bugs in her flour, or flour that’s gone bad. I don’t care what Crisco recommends about keeping their shortening in your pantry. Brenda Gantt Biscuits Let’s make BRENDA GANTT BISCUITS with Amy’s Louisiana Kitchen. The tops didn’t get too dark like the batch before, but they also didn’t rise as much as the first and second (taking into account the shorter starting height). By Deborah Duncan @deb50duncan 5. PERFECT day to test biscuit recipes, with the oven on 500 all afternoon. If I try this I’ll update the post. Then I bought the self rise flour for Brenda Gantt recipe...2 c plus 2 tbsp of flour, 3/4c buttermilk, 1/4c cold crisco shortening. So, I gave up my search. Oh wow, I still haven’t worked up the courage to do it in the bowl of flour!! NEVER question a southern grandma when it comes to biscuits. Your email address will not be published. Good flavor....just don't rise much at all. So, I tried another batch, number four, and I made these biscuits shorter (I’d done the previous ones about an inch high, and I made these a little less than 3/4-inch). February 25. But I’ve never ever seen it in a store in the northeast. Perfection! Your cutter should sharp (no jars!) 151.3k Followers, 12 Following, 93 Posts - See Instagram photos and videos from Brenda Gantt (@cookingwithbrendagantt) That’s, like, the exact opposite of how I bake. If you google recipes for self-rising flour, they’re pretty much split between adding 1/4 teaspoon and 1/2 teaspoon per cup of flour. This post may contain affiliate links. Everything I ever learned about making biscuits was wrong. White Lily Self Rising Bleached Flour - 80 oz, OXO 1157100 Good Grips 5 Lb Food Scale with Pull-Out Display,Black, Fiskars 3x18 Inch Acrylic Ruler (187640-1001), RSVP International Endurance (BC-4) Round Biscuit Cutters - Stainless Steel, Set of 4 | Nest for Easy Storage | For Cutting Thick or Thin Dough | Professional | High Handle Arch, Lodge Pre-Seasoned Cast Iron Griddle With Easy-Grip Handle, 10.5 Inch (Pack of 1), Black. 94 degrees? If you buy something from one of the linked sites you won’t pay anything more, but I might make a commission. sugar 1/3 c. sour cream 1/2 c. club soda. My other two batches had baked perfectly in the lower-sided pan in twelve minutes, but after twelve minutes in the higher pan, the sides of the biscuits looked a little doughy. Serves: 8. Carlene’s Yeast Bread White Lily Baking #whitelily #whitelilybaking #whitelilypartner. Nope, she just mashes the Crisco together with the buttermilk, gradually mixing in the flour. Join over a million others who follow her on Facebook or Instagram for fun videos and delicious recipes! But I needed White Lily Self Rising, so if I substituted I would also have to approximate self-rising flour. Since it has baking powder in it, if it’s older or wasn’t stored correctly it can lose the ability to rise. Alabama grandma's cooking video goes viral www.facebook.com. Only thing I don't add is 1/4 tsp salt. So we weren't surprised to learn that when Andalusia, Alabama resident Brenda Gantt … 20:43. It was sticking to my biscuit cutters. Let’s make BRENDA GANTT BISCUITS with Amy’s Louisiana Kitchen, Grandma’s Household Tips, Repairs and Maintenance, Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997, Favorite Recipes from Historic Farmerville – Home of Lake D'Arbonne, Favorite Recipes/Farmerville Business & Professional Women's Club. Today I added 2 heaping tsp of baking powder to the 2 c of flour. I don’t know where to get white lily but I did use self rising flour.. Any idea where I went wrong? https://issuu.com/alafarm/docs/afc_october_1-72_lowres_web/s/11118999 Now, just be aware that while the single bag is sold through Amazon Prime, the four-packs in the same listing are all through third-party sellers, so who knows how long this will be available!! This post may … When we went to visit an aunt who had moved to Arizona, I had to carry bags of White Lily both plain and self rising plus White Lily corn meal mix and Jim Dandy Grits. Special Diet. So much easier than using a pastry blender! Most of the spring happens towards the beginning, as the heat hits the baking powder, so if the oven isn’t hot enough, or if you left the oven open too long while putting the biscuits in, that could affect the rise. And, I wanted to try it out in the higher-sided cast iron pans I had, the eight-inch pans, because I thought that people would be more likely to have those than a griddle. https://en-gb.facebook.com/cookingwithbrendagantt/videos/3609194199113041 Not an easy trick, but she nailed it. (Sincerely Shawna Photography) Timing is everything. Bake 20 minutes at 425 degrees or until brown. She is a retired school teacher who loves Jesus, hospitality, and cooking! My grandma grew up in rural Tennessee and grew up helping her mother in the kitchen. Even though you’re smushing the Crisco into the buttermilk, it still helps to have everything cold. My mother never used anything else. Last Sunday I made five batches of biscuits, and then a couple more on Monday and Tuesday to make sure that all of the changes I’d made added up to something that could be reproduced time after time. Really any ruler will do, though, as long as you can put the edge down flat on your counter or cutting board, and the flat part starts at zero. Mine were all between 3/4-inch and 1-inch. I’ve put volume measurements in the recipe in case you don’t have a scale, but trust me on this one. I’ve made these two times and the second time was the best. I’m going to try a shorter batch when I get my new pan, maybe closer to 1/2-inch. Add 2 cups Bisquick instead of flour. #baking https://t.co/OoMm0krqfQ pic.twitter.com/tkMB5q7YaC. I love how enthusiastic you are!And your biscuits look great!! A friend suggested that 2/3 all-purpose flour mixed with 1/3 cake flour gives you a pretty good substitute for White Lily, and I will probably try that at some point and do some comparisons. Required fields are marked *, 122,450 Spambots Blocked by Simple Comments, Amy is a blogger, podcaster, freelance writer, baker, and singer living in Brooklyn. I have this set of biscuit cutters, and I usually use the biggest one and the next-biggest one. You can make shorter biscuits, too! Also I have the opportunity of meeting Mrs. Don’t go broke trying to find WL! There’s no cutting in of fat and flour, and then adding the liquid and tossing gently. Boy, was I wrong. Thank you! I could just order it and have it in a few days!! I like them thinner for breakfast sandwiches, but taller for eating plain. As Brenda says, “They wouldn’ta put 500 degrees on there if they hadn’t wanted you to use it, now right? That’s why I stocked up. Food For Thought – Union Parish School Food Service Assc. on the bottom of a 9-10" cast iron griddle In a medium bowl, sift the self-rising flour with the salt, then make a well in the middle Pour the buttermilk into the well, then add the Nutritional information is an estimate only. But if you watch closely, it really does appear that every bit of buttermilk and Crisco is picked up at the end, leaving nothing but pristine flour. I’ve since ordered an inexpensive cast iron griddle, because I really do think that the lower side will make even better biscuits. https://www.facebook.com/102414758122226/videos/2830291823691947 See more ideas about gantt, recipes, celebrity chefs. But for now, just know that following these instructions, with these ingredients, you will make amazing biscuits. A few weeks ago I watched this video by an absolutely charming southern grandma named Brenda Gantt, and it flipped everything I knew about making biscuits on its head. By the time you’re patting out the dough for the second time and it’s warmed up a bit, you’ll see the difference. These light, fluffy, and easy buttermilk biscuits come together so quickly, you’ll wonder why you ever messed around with cutting cold butter into flour. Like I said, I like food really salty. The only little quibble I had was that I thought they needed some salt. I want to try making these on a baking sheet, and then with non-White Lily flour. I own two and love them both. Home > Recipes > Breads > Brenda's Biscuits. Brenda is a good soul and she has brought biscuit making to the front line of pandemic bakers! Last, I would make sure that the oven is hot enough (you might want to check it with an oven thermometer). Find the most relevant information, video, images, and answers from all across the Web. Cabbage Casserole. No one can resist the charm of a Southern grandma or her cooking. Mrs. Gantt also operates a Bed and Breakfast, The Cottle House, just outside Andalusia, and she always treats guests to a fresh pan of biscuits, but before breakfast, a blessing. Next recipe took 5 heaping tsp of baking powder to 4 cups of regular flour...that made hockey pucks. (I’m never done testing!) Just make sure that if you’re making these biscuits, you get the self-rising flour. And southern bakers go on and on about how it’s just the best flour out there. Get a scale and up your baking game. I can usually use most of the dough the first time I pat it out, and then fill the pan with the dough from the second time I pat it out. The smaller you make the biscuits, the fewer scraps you’ll have left over, and the closer you’ll be able to get the biscuits to each other in the pan. White Lily self-rising, and regular White Lily. Since I was too chicken to mix my dough in the bowl, I needed some measurements to start with. I want to try making my own biscuit recipe in a cast iron pan at 500 degrees, and then with White Lily flour, to see what changes. I started off with just five pounds, which was super expensive per pound. These were by no means bad biscuits, but they weren’t the light, fluffy biscuits I’d made before. Make 6 biscuits 1 inch thick. All recipes and videos are properly marked and readers can find it at the source. All recipes and videos are properly marked and readers can find it at the source. I preheat my oven 25-degrees higher than the recipe calls for, because the oven is going to lose some heat when you open it to put the food in. I tried your recipe because I need to measure when I cook..My biscuits did not rise much. My mom and grandmother made biscuits just like Brenda does but I don’t have room in my kitchen to store a flour bowl. Sure, the very edges were 3/4-inch high, but most of the dough was an inch. Crisco definitely gives you a different taste than butter (I need to try these with butter-flavor Crisco), but it also gives you a much lighter, fluffier biscuit! Thanks Amy for making a recipe with weights included. Biscuit making is a lot of fun, and there are a lot of tried and true recipes. I baked them for another two minutes, and the sides looked right, but the tops were too brown. I didn’t do a separate batch for this test, I just brushed some butter on half of one batch before they went into the oven, and then brushed the other half when they came out. 8 Brenda Gantt recipes ideas | gantt, recipes, cooking recipes And I think I was pretty much right. https://en-gb.facebook.com/cookingwithbrendagantt/videos/238486617588685 I ate one hot out of the oven, and then went back for a second. Your email address will not be published. Gantt never expected her videos to take off. Brenda’s dough is ready to go out of the bowl—she just pats it down and starts cutting. Try not to pat out your scraps of dough too many times. The first thing I would look at is how old your self-rising flour is. Bake 20 minutes at 425 degrees or until brown. Of course I had to try it! This makes a lot of sense. Got this from Brenda Gantt on Facebook Shares. Combined with a brush of melted salted butter, they’re perfect. I have the best memories of cooking with my grandma growing up. Then I bought the self rise flour for Brenda Gantt recipe...2 c plus 2 tbsp of flour, 3/4c buttermilk, 1/4c cold crisco shortening. Share on Facebook Share on Pinterest Share on Twitter Email to a Friend Save to Yummly. Contact ~ Privacy Policy ~ Full Disclosure ~ Giveaway Rules ~ Advertising ~ Disclaimer~ Copyright © 2021 Amy Ever After ~We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising programdesigned to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Amazon and the Amazon logo are trademarks of Amazon.com, Inc. or its affiliates. Combine above ingredients and stir together. I do this for all baked goods. Oh wow, I still haven’t worked up the courage to do it in the bowl of flour!! Everything else went just like she said. I’m so sorry to hear that! and floured so that it doesn’t compress the dough, and make sure to press straight down–no twisting. The reason that works especially well for this recipe is that she’s allowing the dough to pick up just as much flour as it needs, and leaving the rest in the bowl. If you buy something from one of the linked sites you won’t pay anything more, but I might make a commission. Aug 29, 2020 - Explore Pam n'Rick LaMont's board "Brenda Gantt Recipes" on Pinterest. I’m not done testing. That way, you’ll know that for your pan, at a certain height, you’ll get a certain number of biscuits. I don’t bake as much as she did and it keeps fine. [Read more…]. Add 2 cups Bisquick instead of flour. That first batch was amazing!! I have, at last count, fifteen different kinds. Oct 19, 2020 - Explore Lisa Glancy's board "Brenda Gannt recipes" on Pinterest. Amy’s Louisiana Kitchen Amy Murray https://youtu.be/00aqXvQHFoc. Perhaps with a larger pan and more rings of biscuits, the inner biscuits wouldn’t lean, and you’d get some straight biscuits? But, mother didn’t use a bread bowl or cast iron pan to bake them in. As Brenda says, “The longer you work ’em, the tougher they get.”. Looking at Brenda’s finished biscuits I think I was making mine a lot higher than she was. Just be aware that a bit of Crisco might drip off of your pan and into your oven. So we weren't surprised to learn that when Andalusia, Alabama resident Brenda Gantt shared a video of how she makes her famous biscuits from scratch, it was subsequently viewed more than one million times. May 04 | 2020. Shiloh to Canaan does not compensate for the recipes and videos of owners nor do the recipes and videos owners compensate Shiloh to Canaan. BRENDA'S BISCUITS : 1 tbsp. Enter your email address to follow this blog and receive notifications of new posts by email. See more ideas about gantt, recipes, celebrity chefs. A few weeks ago I watched this video by an absolutely charming southern grandma named Of course, if you just want more butter flavor, and don’t care as much about how they look, you can brush some on both before and after baking. Since I was starting with two cups of flour, I decided to add 1/2 teaspoon of regular table salt. Not an easy trick, but she nailed it. I checked again, and was shocked to see it! I keep my flour, Crisco, butter and margarine in my freezer. Not only is it faster and more accurate, but you’ll have fewer measuring cups and spoons to wash at the end. Thanks for a fun post! I figured the bottoms would still be protected, but the sides would get the heat they needed. No difference. With cooking I get a little more free-wheeling, but with baking I like to be precise! They also didn’t rise as high as the first two batches. WhiteLily is a great flour because it’s a “soft wheat” flour- but I make biscuits with all kinds of flours and they are still good! The biscuit on the left went into the oven with no butter and was brushed afterwards, while the one on the right had butter brushed on before baking. Jan 8, 2021 - The search engine that helps you find exactly what you're looking for. If you’re just looking at your biscuit dough from above, you might not know how high it really is, because the sides (where you’re putting a ruler, if you measure like I do) will almost always be a bit lower than the middle. Brenda bakes her biscuits on a cast iron griddle, not a baking sheet. And even if a little bit of something did get left in the bowl, I bet she uses that flour up pretty quickly. The only problem was, the biscuits leaned outwards a bit. This isn’t just for biscuits. 1 photo of Cabbage Casserole. After lots more batches I determined that I needed a bit more flour than the bag said, but not much. See more ideas about gantt, recipes, southern recipes. She mentions in the video that she has two different kinds of flour: White Lily self-rising, and regular White Lily. I highly recommend getting an Oxo scale. I’ll let you know. I had been putting my baking pan on top of an extra baking pan, which helped the bottom not to get too dark. You can make some narrower and some wider, as long as they’re all the same height. Now, Brenda doesn’t make a big deal about using White Lily self-rising flour at all. Don’t throw those biscuits away! As an Amazon Associate I earn from qualifying purchases. Well done! She was definitely getting a lot more biscuits than I was, but in addition to being shorter I think she was using a smaller cutter than I was (at least for my big biscuits). These Southern biscuits and sausage gravy will always hold a special place in my heart because it is my grandma’s recipe. I just don’t like working with dough that’s super sticky. As soon as I close the oven door with the food inside, I reduce the temperature to what it’s supposed to be. Years ago I looked for it on Amazon, and couldn’t even find it there. Clean Eating Recipes. Printer-friendly version. I’d never made biscuits without butter before. I couldn’t make myself mix the dough in my big container of White Lily flour. It really helps me out! May 14, 2020 - Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. Your email address will not be published. For my second batch I added half a teaspoon of salt. 151.3k Followers, 12 Following, 93 Posts - See Instagram photos and videos from Brenda Gantt (@cookingwithbrendagantt) If it passes that test, the next thing I would look at is how you cut the dough out. I didn’t have a cast iron griddle, but I did have part of a cast iron Dutch oven, which had fairly low sides, so I used that. They were light, they were fluffy, and the bottoms were perfect!! Combine above ingredients and stir together. Making the biscuits shorter would also probably help. Enter your email to signup for the Cooks.com Recipe Newsletter . 255g (2 cups plus 2 tbsp) White Lily Self-Rising Flour, plus extra for dusting, 3/4 cup cold buttermilk, preferably full fat, 48g (1/4 cup) cold Crisco shortening, plus more for pan, Preheat the oven to 525°F with a rack in the middle position, Spread some Crisco on the bottom of a 9-10" cast iron griddle, In a medium bowl, sift the self-rising flour with the salt, then make a well in the middle, Pour the buttermilk into the well, then add the Crisco shortening, Squeeze the Crisco and buttermilk together with one hand, trying to get rid of all the lumps of Crisco, gradually bringing more of the flour into the mixture as you go, until all of the flour is incorporated (the dough will be sticky), Sprinkle a little flour on your work surface, and rub some on your hands too, Grab the dough out of the bowl and gently knead it a few times, adding a small amount of flour if it's still very sticky (a little sticky is good), Pat gently until about 1-inch thick and cut out with a biscuit cutter, flouring the cutter after each cut and rubbing off any stuck dough, Place each piece of dough in the prepared cast iron griddle, starting at the outside edge and then filling in the middle, placing the biscuits so that they're touching, Once you've cut all you can out of the dough, gently knead what's left a few more times, and pat it out again, cutting the rest; try to only do this twice, If you have dough left over, you can save it for something else, or make one big biscuit and bake it on a separate pan, Put the pan in the oven on the center rack and immediately reduce the heat to 500°F, Bake for 12 minutes, or until tops are golden and the sides look dry, Brush the tops with melted butter and serve hot.

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