I ran into Ken at a Lowe’s in Lawton Oklahoma, he let me take a picture with him even though I didn’t bring my phone in with me. He took the picture with his phone and sent it to me. Not many people around nowadays would be so nice about something like that. My wife and I love his channel. Many thanks Mr. Rollins. We love your channel
I was wondering what part of Oklahoma he was round abouts. I went to tech school for the air force in Altus, so like 45 minutes from Lawton. Cool you got to meet him! Small world
Mr. Kent!!! My father, an Alabama man, married my mom in Germany after WW2. Being a german she never knew about American biscuits. We settled in the USA in 1960 and I made a little friend in our neighborhood. Her mother made biscuits and I just loved them so much. Her mom made me a plate of biscuits for that first Christmas here. Anyway for years I have tried making biscuits and they were terrible. TODAY I found your video and I just went into my kitchen and made your biscuits. They are just incredible! You have given me a gift I couldn't be more happy with. Thank you, so very much. Finally at 66 years old I will never have to admit that I don't know how to make biscuits. Thank you so much from Alabama. I am truly blessed.
AL native here. I used frozen biscuits until I ran into this recipe, so easy, everyone that tastes them loves them. Iron skillet cornbread I mastered but never biscuits until now.
Kent, my husband ran across this video when he was surfing last week. I watched with interest and wrote down all your instructions. I am 77 years old and have been cooking since I was 11 - but I have never been able to make good biscuits. No matter which recipe or method I tried, they were dry and hard and could be used as hocky pucks. Tonight I made your 2-ingredient biscuits, and they were light and fluffy just like yours. My husband loves biscuits and was very excited. Thank you so much for sharing your expertise. Blessings, Linda
don't let your family or friends fight in any upcoming war, because the elite's goal is globalism, a one-government for planet earth. If you don't believe me, do your own research on the typical NWO websites such as those of the UN, IBS, WEF, World Bank, etc. The main tool that will be used against us is the "digital wallet". We must be broken people to make us use this and WW3 or some other type of chaos will be introduced by the elites. Therefore any enlisted personnel fighting WW3 will be unknowingly working against humanity's freedom.
Kent I wanted to say thank you. You were with me on 3 AM feedings for my newborn baby on multiple tough nights. My baby boy is now 8 months…thank you for bringing us peace and joy.
How'd they turn out?? The first time my mother and I made a dutch oven sourdough we ate the _entire_ loaf in about an hour lol watch out for the gluttony of delicious carbs
Hi from Iran! I just wanted to drop a quick note to express my heartfelt appreciation for your outstanding TH-cam channel focused on American cuisine. Your content has truly been a culinary delight, and I've thoroughly enjoyed exploring the diverse array of dishes you present. Your channel not only offers mouthwatering recipes but also provides invaluable insights and tips that have elevated my cooking skills. Each video is a culinary adventure that inspires creativity in the kitchen and brings the flavors of America to life. Thank you for your dedication to sharing the richness and diversity of American cuisine with the world. Your passion for cooking shines through in every video, and it's truly inspiring to see. Keep up the fantastic work, and I eagerly anticipate discovering more delicious recipes and culinary inspirations from your channel. Warm regards,Alireza
@user-pw6kp3hu7s reminded me of that meme - non English speaker "sorry for my bad english" lays out a perfectly eloquent Shakespeare speech with 0 errors. Native English speaker replies "lol it okay"
I kind of gave up on making biscuits quite a while ago because they seem to always take too long always came out crumbly and dry no matter what I did and how I tried to change it I decided to give these a shot on Mother's Day got the flower and the heavy cream Hudson bacon grease that I used for the bacon sheet I did do them in an air fryer because that was the easiest way at the time instead of taking everything out of my oven and starting that up they came out tremendous I will never make biscuits any other way and I will be taking dutch ovens outside and making them that way this summer and I will have multiple dutch ovens going at once plus I'm going to make a batch up and freeze them so I can have them anytime that I want to make up some sausage gravy or just have biscuits and jam or whatever they were incredible and yes the other reason I use the air fryer so that I could watch them at all times and see how they were making out plus it was quicker and for how these turned out I cannot wait to do them in a Dutch Oven outside over coals thank you for this recipe Kent Rollins and the two trivets that I bought off you a year and a half or so ago or going to come in real Handy just for making biscuits because I'll be using both of them at once for two different dutch ovens and the only other things are really cook in my big Dutch oven is chili and bratwurst on 4th of July
My southern granny made these with all purpose flour, whipping cream, and a little chopped frozen butter. She called them “angel biscuits”, and they are still a necessity in the family get togethers today. Dessert on Sunday dinner after church was one of these with some cane syrup. Thanks for the great recipes!
I was raised on Steen's syrup mill in Abbeville Louisiana , I worked at the mill during grinding season when I was a young teenager ... I'd love to have that recipe you have ...
The self-rising flour has the flour, salt, and baking powder. The whipping cream is the basis for butter/buttermilk. So this 2-ingredient concept makes perfect sense.
Thank you and your team for your service. Going for biscuits and gravy tomorrow AM and will be thinking of you and say a prayer that you’re home soon with a big ol plate of biscuits in front of you 🇺🇸
2 cups sifted self rising all purpose flour 1½cups heavy whipping cream Preheat oven to 400°F Flour your hands after mixing and knead it until it's all together. Roll out ½inch thick Cut and place in a greased dutch oven or freeze on parchment paper Bake 15-18 min
You can make your own self raising flour. 1 cup of AP flour 1/4 tsp of salt 1.5 tsp of baking powder. Sift them together and follow your recipe as it’s written. Happy baking.
I visit my grandmother in Arkansas every 3 years, She will be 107 this year. We go to a restaurant to have breakfast called the cozy kitchen and I have the biscuits and sausage gravy. Your video reminds me of those biscuits. I live in northern California it's a 2300 mile trip one way. Thank you Kent.
I hope you have videos of her at breakfast with you and if her talking about her childhood, growing up responsibilities and what she had to do in raising kids at war time.
I have made these biscuits 3 times now. the third time I froze a stick of kerigold butter and grated into the mix. turned out great. thanks for the great videos.
I grew up as a young man in Cincinnati Ohio. Lived with my aunt and uncle in Leslie county Kentucky for a year during high school. Fell in love with the country and even before then fishing etc were my favorite things. None of my in home family knew much or indulged in camping, fishing, hunting etc but I did! Now in my mid thirties my family is blown away at the things I do. I’m the cook and the trapper, fishermen hunter and butcher. I didn’t grow up in it but now I live it when I can, I have chickens, horses and the best German shepherds on the planet. We need more people like this man with knowledge that unfortunately is lost on a lot of our youth.
Back in the 50's when I was growing up in cattle camps in western Queensland, Australia I'd help out in the camp kitchen. During the calving season the manager would hire a dog trapper to thin out the wild dogs. When the old dogs got to cunning the trappers would often use poison baits, hence the dog trapper was often called a "Bait Layer". If the camp cook wasn't up to standard he'd often be called the bait Layer. Years later, in the 70's and in the army you could always tell a country boy because he'd call the cook a Bait Layer. Love your work Ken and you've renewed my interest in camp cooking and your an inspiration to my grandchildren.
30 years ago Bon Appetit magazine published a recipe for whipping cream biscuits, three ingredients, whipping cream, flour, and baking powder, best biscuits and highest biscuits I ever made, you got my attention with this one, never thought to use self rising flour. Thank you!!
I remember to get my cooking merit badge in the Boy Scouts in 1965, I made biscuits on a stick the same way. Self rising flour, whipping cream and then wrapped the dough around sticks, stuck the sticks in the ground leaning over the fire and then turning the sticks until the bread was done. So good.
Born and raised in Oklahoma, biscuits were served almost every night at the supper table growing up. Thank you and Shannon for all the videos and recipes!!
I'm gonna try to replicate this with Heavy Cream Powder & Water for backpacking trips. Would be awesome to have a couple mason jars of pre-mixed, just add water and a fire biscuits on the go. 🔥
Dry powdered buttermilk in can Sift it with flour or separated stir add water Read can refrigeration after opening & gets extremely hard bottom of frig ? Use a blender or ninja blendes fine put in same container me glass jar back in frig Was great
WOW! Thanks so much for your recipe! I made them with Gluten Free flour which does not come as "Self Rising" so I had to add a Tablespoon of Baking Powder. I also added a 1/2 teaspoon of salt. Except for those modifications, I followed your recipe and the result was AMAZING! Best Gluten Free biscuits I have ever made! I can't thank you enough. I have been looking for a good biscuit recipe since I went Gluten Free and this recipe knocks it out of the Ball Park! Thanks again. Now I can enjoy eating biscuits again. I am happy, happy, happy!😊
My wonderful grandmother made these 2 ingredient biscuits for breakfast quite a lot. Your channel always brings up great memories of my grandmother who was a great cook.
Found this video months ago and have made them a few times. Family loves them! Also, if you mix a cup of shredded cheese in the flour and some garlic to the butter, they taste just like the red lobster biscuits.
I truly enjoy all of ya'lls videos and can't wait to try this recipe out! Thank you both for the history lessons, recognition of our veterans and warriors, awesome recipes, and more importantly for just being all around good folks.
Kent has saved my biscuit life. I'm a pretty accomplished baker but biscuits only turn out properly about 1 out of every 4 batches. This recipe is THE way to go! Thank you!
Loved this video, people call me crazy, I have done this before now it is my recipe for biscuits!!!! Love your support of our military, we have your back from a home of Navy, Air Force, Marine Corp, Army and me Coast Guard, thank you SIR!
Made these this morning. My first time making biscuits and gravy. Everyone said they were 10 out of 10. And they were so easy to make. I'll definitely be making more.
Yep, my mom told me not to knead biscuit dough too much. It makes the biscuits hard. She used three ingredients, Martha White Self Rising Flour, two tablespoons of lard per cup of flour and enough milk…always light, fluffy and a generous pat of butter with homemade jelly or maybe some excellent gravy…HELP MY TIME, would make your tongue slap your brains out!!! This old vet, retired in east Tennessee, salutes you, Kent.
Not only was the recipe great, I really liked the way Shannon edited the video and did some isolated-focus effects in those “vignette” shots. Nice! We really know who the “showrunner” is for this channel!
GOOD GOOGLY MOOGLY! Not only have I learned how I should've been making my camp biscuits BUT I also have been taught what I was doin' wrong when cutting my camp (or home) biscuits! Followed by instructions on how to pre-make and freeze them! ZOIKERS what a good video! 🙂
I really enjoyed the history in this video and the message at the end. Folks have to remember that everything is temporary. With time everything heals.
I have wanted to learn how to make biscuits for several years now. Came across you 2 ingredient recipe recently. Woke up at 4 in the morning 1 day last week and said it's time Made the 2 ingredient biscuits and was VERY happy. Easy peasy. Even the wife was impressed! THANK YOU!!!!!!!!!
Been making these for some time. You can mix them even a little wet, drop by large spoonful into parchment paper lined cast iron skillet and cook @425° for 12-15 minutes. These are, HANDS DOWN, the best biscuits to cross your lips! Paint the tops with milk before baking, paintvwith butter after they come out.
I grew up on biscuits and honey. This seems like a much better version than the dry version I grew up with. Looking forward to trying this. Thank you for the ideas Cowboy Kent.
Thank You Ken for what you said at the end of your video. It made me tear up but it also stiffened my spine & pulled my shoulders back. Merry Christmas!
I made biscuits and gravy for older relitives that were imobile or paralyzed. Never had enought time. I dispenced with the cooky cutter. I shaped the dough into a square or rectangle shape. Then I cut square biscuits out. No waste or reforming the dougth. As I placed each biscuit in the cast iron, I shaped each biscuit round with my hand. Turned out great. No one ever knew. Saved time and kept the dough cold.
Thank you so much for the pictures and history, loved that! I consider myself an honorary cowgirl. I have never worked on a ranch, but I did grow up riding horses western style trail riding, and my Grandfather was a farrier, so I like to tell myself that this is my people! How about salt? Does it just not need it? Thank you so much for your thoughtful comments Kent. My husband and I just found out that we and our 4 kids have to move from our rental and have 1 month to do so. We also have some health and mental issues. I don't know where we are going to go yet, though I know it will be okay and that God is with us and has a plan for us. I so appreciate your compassion for us too. God speed!
So there was slim Pickens for dinner. So made eggs, grits and these amazing biscuits. OMG!! Cowboy Kent. These are the most incredible biscuits I have made. I have made many. Not sure what makes them so good. But think I’m done with baking powder biscuits. God be with you my good man!!
Veteran and retired teacher here. Absolutely loving your books, Sir! Our waistlines have gone south but our hearts and mouths so happy with all these delicious recipes. And the side- dish of stories warms our hearts. Ty friend. In His grace✨️🐕🦺🍂💗🌄🤲
He was a beautiful dog, Kent. I miss mine dearly and it has been over 3 years, I think about him everyday still and how I wish we had more time together. Lessons that they teach you can go unrealized but their value is priceless.
I just tried these biscuits for the first time this morning. They were AMAZING and so easy to make. I buttered one up real good and poured a helping of dark Karo syrup over it like my grandmaw used to make. Brought back so many good memories. Thank you Kent for your channel and sharing your knowledge! God Bless you.
Jonathon Taylor here. Cowboy ken sir. I absolutely love homemade biscuits with your biscuits sir some homemade gravy with your homemade biscuits. My mouth is watering and drooling for homemade biscuits and gravy of yours sir. God bless you and your family sir and keep up the great cooking sir. Jonathon Taylor.
Thank you for helping me figure it out. I used both whipping cream and half and half. Half and half at half the price. I had to add 1 and half extra cups of self rising flour than the recipe requested. But I also used a roller on half of them and just folded the other half of the dough. I had one inch thick dough and half inches high of dough. They both were the same except for the fact the one inch thick rose high. But both were good. Thank you for the information
Kent - I modified this recipe slightly and my southern wife and southern mother-in-law both approve: Change the 2 cups of self-rising flour to 1.5 cups and then add 0.5 cups of Bisquick. (They are better)
I love America, and I love Kent's terrific recipes..his wife (Shannon ) puts up with a lot of his shenanigans buts seems to be enjoying it immensely. Oh, and don't forget the moochin' canines. God Bless all
Kent and Shannon, I want to say how much you remind me of my family growing up. I have family from Texas to Oklahoma, and I'm very proud to say we are a southern family, and the love and kindness you show to all of us here is so heartfelt I can hardly hold the tears ok yes I do cry I love ya both I am so blessed to have found you on TH-cam. The food you make takes me back, and those were the good days. Food always brings family and friends together. Thank you so so much!!!! GOD BLESS YOU BOTH! love The Tarltons!
I know Mr. Kent my family watch your show every chance we get. I'm 65yrs old and my son is 28 yrs old. We love watching your show every chance we get. We just wished we were just sitting there looking up at your face as you cook all that great food. Just smelling it cooking. Coffee in my hand. I believe I will be close to heaven.
Easiest and best biscuit recipe ever. I have made them a few times the last couple of weeks. Ate them hot out of the oven with some blueberry preserve that I canned. Warmed the preserves and poured over the biscuits. A few nights later made some and had with peach preserves I made up. I did add melted butter to mine. Made some up, froze them and put them in the freezer as Kent suggested. Bake them in my cast iron in the oven. Can’t wait for deer season and eating these at camp on a cool fall morning with some sausage gravy, eggs and coffee.
We call them scones in Australia and my mum has been making self raising flour and whipping cream scones for over 50 years. They are so easy and the best.
@@stevea2588 only if you need them too much , u make them very light and fluffy there is a technique, they look exactly the same and have the same ingredients they be scones
Wow. The biscuits were amazing. But, what was at least as enjoyable was the lighting and camera angle which gave me an amazing view of your chuck wagon. I got a much greater appreciation of what a beautiful job of restoration you did. It gave a better view than I had ever noticed since the restoration. Just beautiful.
Mr. Rollins - Our son does his own little chuckwagon cook-off every fall in our back yard (patterned after the Chandler, AZ chuckwagon event, which unfortunately is canceled as of this year), and this year he made your biscuits to go with it. They were a big success, and my wife says that she is going to use your recipe now instead of her own, because yours were better! Our son sends his thanks!
I don't usually do this because I don't like the attention, but from an Oklahoman deployed to the Horn of Africa thank you for everything you do Kent and Shannon! You truly brighten my day. I've tried some of your recipes too. My brother really likes your biscuits and gravy. God bless you both and the taste testers too!
If I was working on a ranch, I could enjoy and eat these wonderful biscuits, but at 72 I can't eat my much loved biscuits or fresh bread with fresh jam. Enjoy while you can. Yea it is all about the butter and butter fat. Nice pad of butter with jam makes a wonderful breakfast right along with biscuits and gray! A little dirt added to the flavor and dirt never hurt me as a kid in the 50s and 60s, must of ate pounds of dirt a week. Love all your B rolls Shannon too. Yep in the bushes, the secret biscuit lovers.
I made these here biscuits just now and they are really delicious that even my kids eat them and say how nice they are. Normally they use my biscuits as fire starting blocks as the birds get sore beaks pecking them … good recipe thanks Kent
My step daughter LOVES my biscuits. She grew up in Connecticut and never knew what good biscuits are all about. I used to use a blush biscuit recipe that I found in a Lodge cookbook and substituted milk for the tomato juice. They were the best that I've had outside of North Carolina. Then I watched this video and couldn't wait for the chance to make them. One night she was hungry, so I asked if she wanted some biscuits. A huge, heartwarming smile came across her face. So I set to work. Well, not really work because it didn't involve cutting Crisco or anything else. Mr. Rollins, you have outdone yourself with this recipe. Since that night, theres no other way to make biscuits. A week or two later, I made Sunday breakfast for my wife, stepdaughter, and I. After searching for good breakfast sausage in the local Connecticut I started looking online for a good breakfast sausage recipe. I just haven't been able to find anything remotely close to what I used to get from my friends who owned farms or slaughtered their own pigs each year. After finding a recipe, I got a pork shoulder and ran it through the meat grinder and made the best sausage Ive had since leaving North Carolina. So I took a pound of that sausage, put it in an old cast iron skillet that I restored (thanks to one of your other videos). A little flour and that leftover whipping cream later, we had biscuits and gravy with some stone ground grits from a recent trip to South Carolina. Thanks to your videos I've been impressing family and internet friends with my Dutch oven and outdoor cooking for the past few years. Incidentally, take a look at Grubmasters on TH-cam. It's a local Connecticut group of outdoor cooking that started with a bunch of Boy Scouts learning to cook outside. They also have a Facebook page, and thats where Ive posted so many pictures and videos, a few of them with your recipes. Thanks for the great video content. I keep learning so much from you.
I have been making these two ingredient biscuits for over a year now and I can honestly say that they are about the best biscuits I have ever ate. I make the in a cast iron skillet and bake them in my Blackstone pizza oven.
I use the "two ingredients" and make it three, because I don't trust shelf life of self rising flour. If you want to try some from a horno oven come to rawhide days in tucumcari NM.
Thanks for the biscuit tips, Kent. They look so good! Hugs to you and Shannon and the woobits from our bunch in Galveston. Edit: Maj is such a good boy. He's a good little helper.
i found this recipe back during covid and it was the first time I was able to make a biscuit that was not hard as a rock! I always overworked my biscuit before then. I was so pleased to finally make a decent biscuit after cooking for 40 years!
Heya Ken... Just got out of stomach surgery recently and just wanted you to know that as soon as I can eat soft foods again, these biscuits and some white pepper gravy softened with some milk are one of the first things I'd like to eat. You always make me smile, sir.
Don’t wait till you’re out of the house start writing down the recipes & learning to cook now ! TH-cam May not even be here when you move out. A lot of Great recipes to use while camping & doing outdoor cooking also.
I have been a wife for 54 years and biscuits are something I just can't get to turn out! Until I seen yours. Two ingredients! Thank you, thank you! We love watching you and your sweet wife! Keep up the good work!
I ran into Ken at a Lowe’s in Lawton Oklahoma, he let me take a picture with him even though I didn’t bring my phone in with me. He took the picture with his phone and sent it to me. Not many people around nowadays would be so nice about something like that. My wife and I love his channel. Many thanks Mr. Rollins. We love your channel
Always a friendly gentleman.❤
That's exactly how I think Mr. Kent would be. Bless you and Kent.
Thats a nice man.
I was wondering what part of Oklahoma he was round abouts. I went to tech school for the air force in Altus, so like 45 minutes from Lawton. Cool you got to meet him! Small world
@@vb72517 Kent & Shan live in Hollis about 30mi west of Altus on the Texas /Red River border.
Mr. Kent!!! My father, an Alabama man, married my mom in Germany after WW2. Being a german she never knew about American biscuits. We settled in the USA in 1960 and I made a little friend in our neighborhood. Her mother made biscuits and I just loved them so much. Her mom made me a plate of biscuits for that first Christmas here. Anyway for years I have tried making biscuits and they were terrible. TODAY I found your video and I just went into my kitchen and made your biscuits. They are just incredible! You have given me a gift I couldn't be more happy with. Thank you, so very much. Finally at 66 years old I will never have to admit that I don't know how to make biscuits. Thank you so much from Alabama. I am truly blessed.
Gr8 post, so good to hear another
Wonderful story.
Regards from the
North Rocky Mountains UssA 😊
Better late than never!
AL native here. I used frozen biscuits until I ran into this recipe, so easy, everyone that tastes them loves them. Iron skillet cornbread I mastered but never biscuits until now.
I'm just going to say it: Cowboy Kent is a national treasure. Living history, folks. Don't take it for granted.
Agreed!
Yes Sir
He really is!
A true American treasure!
I do not take it for granted. He is my youtube grandpa
Kent, my husband ran across this video when he was surfing last week. I watched with interest and wrote down all your instructions. I am 77 years old and have been cooking since I was 11 - but I have never been able to make good biscuits. No matter which recipe or method I tried, they were dry and hard and could be used as hocky pucks. Tonight I made your 2-ingredient biscuits, and they were light and fluffy just like yours. My husband loves biscuits and was very excited. Thank you so much for sharing your expertise.
Blessings,
Linda
sir, I always tear up when you tip your hat to us veterans,thank you both
don't let your family or friends fight in any upcoming war, because the elite's goal is globalism, a one-government for planet earth. If you don't believe me, do your own research on the typical NWO websites such as those of the UN, IBS, WEF, World Bank, etc. The main tool that will be used against us is the "digital wallet". We must be broken people to make us use this and WW3 or some other type of chaos will be introduced by the elites. Therefore any enlisted personnel fighting WW3 will be unknowingly working against humanity's freedom.
Kent I wanted to say thank you. You were with me on 3 AM feedings for my newborn baby on multiple tough nights. My baby boy is now 8 months…thank you for bringing us peace and joy.
We thank you for watching and give than youngin a hug fo rme
The be called scones where I’m from
My 9 year old son was just telling me about two ingredient biscuits. I'm going to show him this video and he and I can bake them together. Thank you!
How'd they turn out??
The first time my mother and I made a dutch oven sourdough we ate the _entire_ loaf in about an hour lol
watch out for the gluttony of delicious carbs
I made these for my brother in law one time. Every time he would reach for ANOTHER biscuit, he would say, only 2 ingredients??. He ate 7 lol lol lol.
Hi from Iran!
I just wanted to drop a quick note to express my heartfelt appreciation for your outstanding TH-cam channel focused on American cuisine. Your content has truly been a culinary delight, and I've thoroughly enjoyed exploring the diverse array of dishes you present.
Your channel not only offers mouthwatering recipes but also provides invaluable insights and tips that have elevated my cooking skills. Each video is a culinary adventure that inspires creativity in the kitchen and brings the flavors of America to life.
Thank you for your dedication to sharing the richness and diversity of American cuisine with the world. Your passion for cooking shines through in every video, and it's truly inspiring to see.
Keep up the fantastic work, and I eagerly anticipate discovering more delicious recipes and culinary inspirations from your channel.
Warm regards,Alireza
All the way from Iran. Bless the internet.
@user-pw6kp3hu7s reminded me of that meme - non English speaker "sorry for my bad english" lays out a perfectly eloquent Shakespeare speech with 0 errors. Native English speaker replies "lol it okay"
@@tyronebiggums5547 😄
Ai
if you liked this video, wait till you see what he does with a *_steak._*
You advertised two ingredient biscuits, but this video added one more - the quiet tears we had at the end. Thanks for what you do.
Were you crying bc of how bad they tasted?
Yes I was. There’s no excuse for messing up biscuits.
The bacon grease was a 3rd ingredient.
That is the secret ingredient a good cook never tells you that part those in the butter that's what makes it so sweet God's blessing
I kind of gave up on making biscuits quite a while ago because they seem to always take too long always came out crumbly and dry no matter what I did and how I tried to change it I decided to give these a shot on Mother's Day got the flower and the heavy cream Hudson bacon grease that I used for the bacon sheet I did do them in an air fryer because that was the easiest way at the time instead of taking everything out of my oven and starting that up they came out tremendous I will never make biscuits any other way and I will be taking dutch ovens outside and making them that way this summer and I will have multiple dutch ovens going at once plus I'm going to make a batch up and freeze them so I can have them anytime that I want to make up some sausage gravy or just have biscuits and jam or whatever they were incredible and yes the other reason I use the air fryer so that I could watch them at all times and see how they were making out plus it was quicker and for how these turned out I cannot wait to do them in a Dutch Oven outside over coals thank you for this recipe Kent Rollins and the two trivets that I bought off you a year and a half or so ago or going to come in real Handy just for making biscuits because I'll be using both of them at once for two different dutch ovens and the only other things are really cook in my big Dutch oven is chili and bratwurst on 4th of July
The world needs more men like him.
My southern granny made these with all purpose flour, whipping cream, and a little chopped frozen butter. She called them “angel biscuits”, and they are still a necessity in the family get togethers today. Dessert on Sunday dinner after church was one of these with some cane syrup. Thanks for the great recipes!
I was raised on Steen's syrup mill in Abbeville Louisiana , I worked at the mill during grinding season when I was a young teenager ... I'd love to have that recipe you have ...
5 second rule 😂🎉
angel biscuits are another recipe that keeps well. look it up and try. maybe mom just liked the name. me 2
This kinda stuff is what makes TH-cam etc so worthwhile.
There's a lot of us veterans out here watching what you do. You make a difference to us as well.
A sharp knife doubles as a biscuit cutter-square biscuits are just as delicious and no re-rolling the dough! Love ya, Mr and Mrs Rollins❤
The self-rising flour has the flour, salt, and baking powder. The whipping cream is the basis for butter/buttermilk. So this 2-ingredient concept makes perfect sense.
Yes for me trying to understand recipes this makes a lot of sense that it's technically 4 ingredients (plus butter)
Watching from overseas and y'all making me miss some good biscuits and gravy right now. And you're the reason we protect our homeland so thank you!
And thank you! 🇺🇸🫡
Thank you and your team for your service. Going for biscuits and gravy tomorrow AM and will be thinking of you and say a prayer that you’re home soon with a big ol plate of biscuits in front of you 🇺🇸
I make the most amazing sausage gravy and now- I want some!!
2 cups sifted self rising all purpose flour
1½cups heavy whipping cream
Preheat oven to 400°F
Flour your hands after mixing and knead it until it's all together.
Roll out ½inch thick
Cut and place in a greased dutch oven or freeze on parchment paper
Bake 15-18 min
can you do this without a lid? I only have a cast iron skillet
I thought that self rising flour was different than all purpose flour . You have the recipe as self rising all purpose flour .
DO YOU COOK THEM FOR 15-18 MINUTES IN THE KITCHEN OVEN AT 400°⁉️⁉️
You can make your own self raising flour.
1 cup of AP flour
1/4 tsp of salt
1.5 tsp of baking powder.
Sift them together and follow your recipe as it’s written.
Happy baking.
2sec rule😂😂😂😂😂
I visit my grandmother in Arkansas every 3 years, She will be 107 this year.
We go to a restaurant to have breakfast called the cozy kitchen and I have the biscuits and sausage gravy. Your video reminds me of those biscuits. I live in northern California it's a 2300 mile trip one way. Thank you Kent.
@CowboyKentRollins1_on_te-legra
Thank you for all your great videos
I hope you have videos of her at breakfast with you and if her talking about her childhood, growing up responsibilities and what she had to do in raising kids at war time.
I absolutely love, the way you end each video. Thank you for flying the Colors.
I have made these biscuits 3 times now. the third time I froze a stick of kerigold butter and grated into the mix. turned out great. thanks for the great videos.
As a fellow Oklahoman being raised up on biscuits and gravy
this brings back great delicious memories thanks Kent.🇺🇲🤠🇺🇲
Kent from Oklahoma! I love this dude reminds me of my pawpaw
Hear, hear brother!
I grew up as a young man in Cincinnati Ohio. Lived with my aunt and uncle in Leslie county Kentucky for a year during high school. Fell in love with the country and even before then fishing etc were my favorite things. None of my in home family knew much or indulged in camping, fishing, hunting etc but I did! Now in my mid thirties my family is blown away at the things I do. I’m the cook and the trapper, fishermen hunter and butcher. I didn’t grow up in it but now I live it when I can, I have chickens, horses and the best German shepherds on the planet. We need more people like this man with knowledge that unfortunately is lost on a lot of our youth.
We thank you so much for sharing and for watching
Thanks to Kent and Shannon. My brother loved this show. He ran cattle in Calgary, and was the cook.
Back in the 50's when I was growing up in cattle camps in western Queensland, Australia I'd help out in the camp kitchen. During the calving season the manager would hire a dog trapper to thin out the wild dogs. When the old dogs got to cunning the trappers would often use poison baits, hence the dog trapper was often called a "Bait Layer". If the camp cook wasn't up to standard he'd often be called the bait Layer. Years later, in the 70's and in the army you could always tell a country boy because he'd call the cook a Bait Layer. Love your work Ken and you've renewed my interest in camp cooking and your an inspiration to my grandchildren.
love the channel for the recipes and the history of the chuck wagon as a scotsman i would like to hear more about the life of a cooky
30 years ago Bon Appetit magazine published a recipe for whipping cream biscuits, three ingredients, whipping cream, flour, and baking powder, best biscuits and highest biscuits I ever made, you got my attention with this one, never thought to use self rising flour. Thank you!!
I remember to get my cooking merit badge in the Boy Scouts in 1965, I made biscuits on a stick the same way. Self rising flour, whipping cream and then wrapped the dough around sticks, stuck the sticks in the ground leaning over the fire and then turning the sticks until the bread was done. So good.
Bannock bread ❤
Everything is good on a stick. ;D
Yea, love the biscuits
I tried this recipe. Two ingredients and oven baked at 425°. Simple and good. Not quite as flaky as some recipes but still good.
One of my favorite channels on TH-cam! Cowboy Kent always puts a smile on my face! Great to see content that is positive and fun!
Born and raised in Oklahoma, biscuits were served almost every night at the supper table growing up. Thank you and Shannon for all the videos and recipes!!
I'm gonna try to replicate this with Heavy Cream Powder & Water for backpacking trips. Would be awesome to have a couple mason jars of pre-mixed, just add water and a fire biscuits on the go. 🔥
That is a genius idea. Let us know how it goes. This would be so much better than a freeze-dry meal
👍👍
if you do that, you might also be able to use some sour dough
Dry powdered buttermilk in can Sift it with flour or separated stir add water
Read can refrigeration after opening & gets extremely hard bottom of frig ? Use a blender or ninja blendes fine put in same container me glass jar back in frig
Was great
WOW! Thanks so much for your recipe! I made them with Gluten Free flour which does not come as "Self Rising" so I had to add a Tablespoon of Baking Powder. I also added a 1/2 teaspoon of salt. Except for those modifications, I followed your recipe and the result was AMAZING! Best Gluten Free biscuits I have ever made! I can't thank you enough. I have been looking for a good biscuit recipe since I went Gluten Free and this recipe knocks it out of the Ball Park! Thanks again. Now I can enjoy eating biscuits again. I am happy, happy, happy!😊
My wonderful grandmother made these 2 ingredient biscuits for breakfast quite a lot. Your channel always brings up great memories of my grandmother who was a great cook.
Found this video months ago and have made them a few times. Family loves them! Also, if you mix a cup of shredded cheese in the flour and some garlic to the butter, they taste just like the red lobster biscuits.
I truly enjoy all of ya'lls videos and can't wait to try this recipe out! Thank you both for the history lessons, recognition of our veterans and warriors, awesome recipes, and more importantly for just being all around good folks.
Just made your biscuit recipe they were some mighty fine biscuits 38 years old and finally made biscuits and in cast iron too
Bless you sir and thanks for the recipes. (Culinary arts major turned electrician, turned wanting a simpler life in the country.)
Kent has saved my biscuit life. I'm a pretty accomplished baker but biscuits only turn out properly about 1 out of every 4 batches. This recipe is THE way to go! Thank you!
Loved this video, people call me crazy, I have done this before now it is my recipe for biscuits!!!! Love your support of our military, we have your back from a home of Navy, Air Force, Marine Corp, Army and me Coast Guard, thank you SIR!
I’ve struggled to make a good biscuit…. This was so easy and tasted great! Thank you for sharing… great camping recipe too!
No Kent Rollins video is bad, but I really enjoyed this one a lot. There was just something about this one that was a lot of fun to watch.
Made these this morning. My first time making biscuits and gravy. Everyone said they were 10 out of 10. And they were so easy to make. I'll definitely be making more.
I am glad I am one part of 3,000,000 subscribers!
Yep, my mom told me not to knead biscuit dough too much. It makes the biscuits hard. She used three ingredients, Martha White Self Rising Flour, two tablespoons of lard per cup of flour and enough milk…always light, fluffy and a generous pat of butter with homemade jelly or maybe some excellent gravy…HELP MY TIME, would make your tongue slap your brains out!!!
This old vet, retired in east Tennessee, salutes you, Kent.
Not only was the recipe great, I really liked the way Shannon edited the video and did some isolated-focus effects in those “vignette” shots. Nice! We really know who the “showrunner” is for this channel!
GOOD GOOGLY MOOGLY! Not only have I learned how I should've been making my camp biscuits BUT I also have been taught what I was doin' wrong when cutting my camp (or home) biscuits! Followed by instructions on how to pre-make and freeze them! ZOIKERS what a good video! 🙂
I really enjoyed the history in this video and the message at the end. Folks have to remember that everything is temporary. With time everything heals.
I have wanted to learn how to make biscuits for several years now. Came across you 2 ingredient recipe recently. Woke up at 4 in the morning 1 day last week and said it's time Made the 2 ingredient biscuits and was VERY happy. Easy peasy. Even the wife was impressed!
THANK YOU!!!!!!!!!
Been making these for some time. You can mix them even a little wet, drop by large spoonful into parchment paper lined cast iron skillet and cook @425° for 12-15 minutes. These are, HANDS DOWN, the best biscuits to cross your lips! Paint the tops with milk before baking, paintvwith butter after they come out.
I grew up on biscuits and honey. This seems like a much better version than the dry version I grew up with. Looking forward to trying this. Thank you for the ideas Cowboy Kent.
Awww, love love his tip top dancing, accent, stories, encouragement n fare thee well with his hat off n air hug! Peace be with us all 🙏. "Isa"
Thank You Ken for what you said at the end of your video. It made me tear up but it also stiffened my spine & pulled my shoulders back. Merry Christmas!
I made biscuits and gravy for older relitives that were imobile or paralyzed. Never had enought time. I dispenced with the cooky cutter. I shaped the dough into a square or rectangle shape. Then I cut square biscuits out. No waste or reforming the dougth. As I placed each biscuit in the cast iron, I shaped each biscuit round with my hand. Turned out great. No one ever knew. Saved time and kept the dough cold.
That's what I do. No need to reshape dough ; it's all used the first go-round.
I also make square biscuits. I read that is what McDonalds does to save time and it does. The biscuits stay tender as they are not handled too much.
I can't wait to try this recipe, but the shot of the cow licking the calf's ear brought a surge of happiness to my soul. Thank you C.K.R. and Shannon.
Thank you so much for the pictures and history, loved that! I consider myself an honorary cowgirl. I have never worked on a ranch, but I did grow up riding horses western style trail riding, and my Grandfather was a farrier, so I like to tell myself that this is my people!
How about salt? Does it just not need it?
Thank you so much for your thoughtful comments Kent. My husband and I just found out that we and our 4 kids have to move from our rental and have 1 month to do so. We also have some health and mental issues. I don't know where we are going to go yet, though I know it will be okay and that God is with us and has a plan for us. I so appreciate your compassion for us too.
God speed!
You're videos are always enjoyable, & I just love that you always honor America, our veterans, & our flag! Thank you for that!
So there was slim Pickens for dinner. So made eggs, grits and these amazing biscuits. OMG!! Cowboy Kent. These are the most incredible biscuits I have made. I have made many. Not sure what makes them so good. But think I’m done with baking powder biscuits. God be with you my good man!!
Good recipe!
My wife makes biscuits with buttermilk, olive oil, and the same flower. They are great.
Hope y'all having a good day :) Cheers for the video Kent and Shan.
Veteran and retired teacher here. Absolutely loving your books, Sir! Our waistlines have gone south but our hearts and mouths so happy with all these delicious recipes. And the side- dish of stories warms our hearts. Ty friend. In His grace✨️🐕🦺🍂💗🌄🤲
I watched this with my 9 year old son and he insisted on trying the recipe immediately! We did and they were delicious!
So glad yall enjoyed
I just made these and they are the best biscuits I’ve ever made. Better than anything you can buy frozen at a store. Thank you so much!!!
Love me some biscuits made with self rising flour, bacon grease and full fat buttermilk.
Can't beat em.
He was a beautiful dog, Kent. I miss mine dearly and it has been over 3 years, I think about him everyday still and how I wish we had more time together. Lessons that they teach you can go unrealized but their value is priceless.
Thank you so much Kent! My kids love watching your show! They call you the Cowboy Man and they love the dogs! God bless you both
I just tried these biscuits for the first time this morning. They were AMAZING and so easy to make. I buttered one up real good and poured a helping of dark Karo syrup over it like my grandmaw used to make. Brought back so many good memories. Thank you Kent for your channel and sharing your knowledge! God Bless you.
Glad you like them! and God bless you
put a bit of oil in the bottom so the bottoms crisp up real nice. Nothing better then homemade biscuits with slight crunch bottom and sausage gravy.
Hey Kent we mill organic wheat berries for all our baking. We also use our own goat milk which has lots of fat!
Shalom
Jonathon Taylor here. Cowboy ken sir. I absolutely love homemade biscuits with your biscuits sir some homemade gravy with your homemade biscuits. My mouth is watering and drooling for homemade biscuits and gravy of yours sir. God bless you and your family sir and keep up the great cooking sir. Jonathon Taylor.
Thank you for helping me figure it out. I used both whipping cream and half and half. Half and half at half the price. I had to add 1 and half extra cups of self rising flour than the recipe requested. But I also used a roller on half of them and just folded the other half of the dough. I had one inch thick dough and half inches high of dough. They both were the same except for the fact the one inch thick rose high. But both were good. Thank you for the information
Glad to help
I remember my dad making bread in a Dutch Oven in his sheep hearders shack, or a stew. I wish I had learned from him. God bless
Kent - I modified this recipe slightly and my southern wife and southern mother-in-law both approve:
Change the 2 cups of self-rising flour to 1.5 cups and then add 0.5 cups of Bisquick. (They are better)
I love America, and I love Kent's terrific recipes..his wife (Shannon ) puts up with a lot of his shenanigans buts seems to be enjoying it immensely. Oh, and don't forget the moochin' canines.
God Bless all
Thanks for watching and God bless you
@@CowboyKentRollins Long Live Cowboys!
Kent and Shannon, I want to say how much you remind me of my family growing up. I have family from Texas to Oklahoma, and I'm very proud to say we are a southern family, and the love and kindness you show to all of us here is so heartfelt I can hardly hold the tears ok yes I do cry I love ya both I am so blessed to have found you on TH-cam. The food you make takes me back, and those were the good days. Food always brings family and friends together. Thank you so so much!!!! GOD BLESS YOU BOTH! love The Tarltons!
I know Mr. Kent my family watch your show every chance we get. I'm 65yrs old and my son is 28 yrs old. We love watching your show every chance we get. We just wished we were just sitting there looking up at your face as you cook all that great food. Just smelling it cooking. Coffee in my hand. I believe I will be close to heaven.
You went with that comment? Lol.
Yea I Did.
Easiest and best biscuit recipe ever. I have made them a few times the last couple of weeks. Ate them hot out of the oven with some blueberry preserve that I canned. Warmed the preserves and poured over the biscuits. A few nights later made some and had with peach preserves I made up. I did add melted butter to mine. Made some up, froze them and put them in the freezer as Kent suggested. Bake them in my cast iron in the oven. Can’t wait for deer season and eating these at camp on a cool fall morning with some sausage gravy, eggs and coffee.
We call them scones in Australia and my mum has been making self raising flour and whipping cream scones for over 50 years. They are so easy and the best.
Same and some with lemonade
Scones are harder and more crumbly. Biscuits are softer and more fluffy.
@@stevea2588 only if you need them too much , u make them very light and fluffy there is a technique, they look exactly the same and have the same ingredients they be scones
Wow. The biscuits were amazing. But, what was at least as enjoyable was the lighting and camera angle which gave me an amazing view of your chuck wagon. I got a much greater appreciation of what a beautiful job of restoration you did. It gave a better view than I had ever noticed since the restoration. Just beautiful.
Great B roll Shan's the best.
Oh pretty good vid Kent.
Love y'all and the pup's.
I have been looking for the perfect biscuit recipe for years and this is so delicious and easy. It is now our new family recipe go to.
The addition of the dry grass adds interesting flavor
Lol,,just like Julia Child use to do, lol
A bit of fibre to counteract the cream 😂
well thats southwest okla dry like west texas
5 second rule.
A lil dirt wont hurt 😂
Mr. Rollins - Our son does his own little chuckwagon cook-off every fall in our back yard (patterned after the Chandler, AZ chuckwagon event, which unfortunately is canceled as of this year), and this year he made your biscuits to go with it. They were a big success, and my wife says that she is going to use your recipe now instead of her own, because yours were better! Our son sends his thanks!
Kent I can’t believe these biscuits are so easy and good.
I don't usually do this because I don't like the attention, but from an Oklahoman deployed to the Horn of Africa thank you for everything you do Kent and Shannon! You truly brighten my day. I've tried some of your recipes too. My brother really likes your biscuits and gravy. God bless you both and the taste testers too!
If I was working on a ranch, I could enjoy and eat these wonderful biscuits, but at 72 I can't eat my much loved biscuits or fresh bread with fresh jam. Enjoy while you can. Yea it is all about the butter and butter fat. Nice pad of butter with jam makes a wonderful breakfast right along with biscuits and gray! A little dirt added to the flavor and dirt never hurt me as a kid in the 50s and 60s, must of ate pounds of dirt a week. Love all your B rolls Shannon too. Yep in the bushes, the secret biscuit lovers.
Kent amazing biscuits wow so good ❤
I made these here biscuits just now and they are really delicious that even my kids eat them and say how nice they are. Normally they use my biscuits as fire starting blocks as the birds get sore beaks pecking them … good recipe thanks Kent
Looks delicious!
My step daughter LOVES my biscuits. She grew up in Connecticut and never knew what good biscuits are all about. I used to use a blush biscuit recipe that I found in a Lodge cookbook and substituted milk for the tomato juice. They were the best that I've had outside of North Carolina. Then I watched this video and couldn't wait for the chance to make them.
One night she was hungry, so I asked if she wanted some biscuits. A huge, heartwarming smile came across her face. So I set to work. Well, not really work because it didn't involve cutting Crisco or anything else. Mr. Rollins, you have outdone yourself with this recipe. Since that night, theres no other way to make biscuits.
A week or two later, I made Sunday breakfast for my wife, stepdaughter, and I. After searching for good breakfast sausage in the local Connecticut I started looking online for a good breakfast sausage recipe. I just haven't been able to find anything remotely close to what I used to get from my friends who owned farms or slaughtered their own pigs each year. After finding a recipe, I got a pork shoulder and ran it through the meat grinder and made the best sausage Ive had since leaving North Carolina. So I took a pound of that sausage, put it in an old cast iron skillet that I restored (thanks to one of your other videos). A little flour and that leftover whipping cream later, we had biscuits and gravy with some stone ground grits from a recent trip to South Carolina.
Thanks to your videos I've been impressing family and internet friends with my Dutch oven and outdoor cooking for the past few years.
Incidentally, take a look at Grubmasters on TH-cam. It's a local Connecticut group of outdoor cooking that started with a bunch of Boy Scouts learning to cook outside. They also have a Facebook page, and thats where Ive posted so many pictures and videos, a few of them with your recipes.
Thanks for the great video content. I keep learning so much from you.
I love it! What a great recipe! Thanks my sweet friends ❤️
I have been making these two ingredient biscuits for over a year now and I can honestly say that they are about the best biscuits I have ever ate. I make the in a cast iron skillet and bake them in my Blackstone pizza oven.
Always brilliant Kent 👏🏻👏🏻👏🏻👏🏻🇬🇧
I use the "two ingredients" and make it three, because I don't trust shelf life of self rising flour. If you want to try some from a horno oven come to rawhide days in tucumcari NM.
There’s a recipe somewhere to make your own self-rising flour-somewhere on the internet!
Thanks for the biscuit tips, Kent. They look so good! Hugs to you and Shannon and the woobits from our bunch in Galveston. Edit: Maj is such a good boy. He's a good little helper.
i found this recipe back during covid and it was the first time I was able to make a biscuit that was not hard as a rock! I always overworked my biscuit before then. I was so pleased to finally make a decent biscuit after cooking for 40 years!
Mr Kent another thing that makes awesome biscuits believe it or not is mayonnaise 😊
Donna Lane
Kingman Az USA
Heya Ken... Just got out of stomach surgery recently and just wanted you to know that as soon as I can eat soft foods again, these biscuits and some white pepper gravy softened with some milk are one of the first things I'd like to eat. You always make me smile, sir.
I'm 20, but once I'm out of my house ima comeback to your videos and learn every cook🫡man can also cook fosho.
Thanks again y'all!! I binge watched you on the Hungry Channel last night!!! God bless y'all😊😂❤
Start now, don’t wait. Your family will appreciate it
I have cooked some amazing meals from Kent. I’ve only had 2 fail and they were both my fault. This man is a national treasure
Kent is a great resource if you’re teaching yourself to cook! But I say start now :) Cook for your folks!
Don’t wait till you’re out of the house start writing down the recipes & learning to cook now ! TH-cam May not even be here when you move out. A lot of Great recipes to use while camping & doing outdoor cooking also.
I have been a wife for 54 years and biscuits are something I just can't get to turn out! Until I seen yours. Two ingredients! Thank you, thank you! We love watching you and your sweet wife! Keep up the good work!
0:27 the beag looks so done...he just wants the extra food!