BRITS React to Old Fashioned Biscuits and Gravy
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- เผยแพร่เมื่อ 21 เม.ย. 2024
- #kentrollins
OB Daz and Gaynor react to Kent Rollins recipe for biscuits and gravy.
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Link to original video: • Old Fashioned Biscuits...
He's the Bob Ross of cooking.
One of the best comparisons I've heard 😂 love watching both of them.
I had an affair with bob ross in the 70s..Had some drinks, little acid, a. painting lesson, and some intense sex
I was JUST coming to the comments section to say this. So right.
One of the best comments I've ever seen
Rob Boss the beautiful cowboy cooker.
I hope this channel does a lot of his videos (:
Cowboy Kent is a pure legend!
Sage is already in the sausage. Most breakfast sausage is seasoned with sage.
Yeah adding more seasoning is a good idea if youre cooking with just ground pork.
Only in the US.
Yup, sausages are already filled with seasoning, its not just salt. Depends on the kind you get too
American breakfast sausage is seasoned with sage but British sausage typically isn’t. Having the sage may have given him a better more authentic American sausage gravy flavor.
He is absolutely spot on about King Arthur flour. It does make a difference.
They also make great gluten-free flour. I can't even really tell the difference.
I'm Italian my grandmother swore RED ROBIN flour for PIZZA unless home ground RED Robin was absolutely her choice. HeR pans OMG? 5lb lard lids. SHE WAS PROTECTIVE if u didn't give pan's back. No pizza for you. Pizza pans were literally 80 years old. ❤❤
@@Westpark16your Nona is an amazing lady.
King Arthur is great but for biscuits White Lily Self-Rising is the gold standard.
@@jasonjenkins7825 Pioneer.
He is a chuck wagon cook - centuries of these people cooked for the cowboys who herded the cows across the states to sell them.
"centuries"? 🤔
@@mimikurtz2162It's been a couple hundred years. There are still working ranches, cowboys, and chuck wagon cooks today.
So, that tracks, right?
@@mimikurtz2162 He's technically correct. The best kind of correct.
@@LA_HA But do cowboys still drive cattle "across the states to sell them", or just to the local railway? I was under the impression that the era of the long cattle drives "across the states to sell them" only lasted about 20 or 30 years.
@@mimikurtz2162 In the era of trucking and other means to get things done, I don't know if it's still done the same way.
Maybe someone will let us both know
You should invest in a good cast iron frying pan. You can make the biscuits and put them in the cast iron and bake them in your oven.
Not only biscuits, but required for proper cornbread, frying chicken fried steak, and many other things.
And more, if they get a cast iron dutch oven, they can expand on the things they can make. Even BBQ recipes that they'll get from Smokin' and Grillin' With AB, the other show I've been telling them about
Please do more Cowboy Kent videos! And Kent is a fellow Okie, from Oklahoma.
I'd love to see Mike try this! Definitely add pepper haha
This just goes to show you good country cooking ain't complicated.
I think you'll find that despite him making it look easy, there is a LOT of finesse and skill that go in to what he does.
@@Charlee1776 I've been cooking for 40 years and I'll agree there is a lot of finesse involved; I was referring to the simplicity; grease, flour and milk for the biscuits and grease, flour and milk for the gravy ingredients don't get much simpler than that.
I have NEVER seen these 2 more mesmerized and tuned in than this video.. I laughed so hard lmaooooooo 😂😂😂
I think its the accent, I'm american and even I sometimes get that way hearing a southern man speak lol
@honinakecheta601 hmmm maybe. I'm southern so I was just looking at the food lol 😆 😋 😅 😂
It's true America when people still cook things 1860's style and it's still great
Kent said he could throw a rock and it’d land in TX. He’s an honorary Texan as far as I’m concerned
that was a nickname I heard from great-grandmother and grandmother both used can to cut 'Clabber Girl Biscuits''
American breakfast sausage is already spiced and seasoned. If you can’t find it in the UK you can get ground pork and add your own to get the flavor
Nothing better than biscuits and gravy for dinner. Or breakfast. Or lunch.
Yes!! Bring Mike on this channel!
Daz grinning like a little kid during the intro from Mr Kent. so smitten
man is a legend!
@@officeblokedazI definitely want to see you do more of Kent's videos, especially because it's so clear how much you love watching them.
That guy's a trip.
And I really recommend the channel Smokin' and Grillin' With AB. He's got a unique personality as well, but the food is absolutely the star of the show
Kent is a great Oklahoma legend. The true embodiment of cowboy cooking. What's amazing is the time he competed on Top Chef and won. The judges indicated his food wasn't the fanciest, or never had high marks in visual presentation, but in terms of flavor and pure joy when eating his food he always scored at the very top.
cowboy kent is wholesome
He used to be a chuck wagon cook--cooking for cowboys on the go. He tells great stories about cooking things outdoors using cast iron. He shares so many great techniques. Such a lovely man as well.
I love Cowboy Kent! What a legend. You can't beat his biscuits and gravy!
YAY!! MORE COWBOY KENT!!! :) THANKS, YA'LL!!! He's got A MILLION good recipes!! ENJOY! HUGS!!
To make it a complete meal, fry some eggs and potatoes. Then take a nap!
I love this old boy. I must have known a hundred people just like him in my life. They've all made me a better cook and most of them have made me a better person. It probably helps that we have the same accent.
just keep watching cowboy kent videos until other brits wonder why your accent is changing
Watch Rachel cooks with love, she cooks Mexican dishes as much as American dishes. She is from Texas!
He referenced Red River Ranch. The Red River runs through the border of Texas and Oklahoma and where he is looks very much like Oklahoma. Biblical references are common in that area of the country because it is the heart of the Bible belt.
Bacon grease, or ground sausage is traditional. But i always make sure that if my sausage doesn't have fennel seeds in it, that i throw some in when the meat is browning. When making the gravy, i personally think it's best to add smoked paprika, a little bit of chili powder, and a pinch of cayenne, along with the black pepper. Always salt last after you taste it. And if you don't have the time to make your biscuits, some of us poor people just rip up some pieces of white bread and pour gravy on that. It's good too. It satisfies the craving.
I'm from Alabama and I was taught at 12 years old how to make gravy and biscuits when I seen you making it with sage and all that stuff I really didn't understand the taste of that but the way Bob makes it is the true way Southern way of making biscuits and gravy I make mine with bacon or sausage it don't matter either one is delicious you will find that so much easier to make it this way your gravy and biscuits never steer the doe you need it because your biscuits will not rise you don't got to beat them to death LOL and if you don't want to put baking powder and all that stuff in there you can use self-rising flour which comes with all you need and you don't have to do anything besides add your buttermilk and your butter so I hope you guys try it out 🏈ROLL TIDE🏈
And when steer your grease bacon grease sausage grease whatever with the flour and salt the Browner you let it get the browner your gravy is
Sage is already in sausage in the US. Its not in the UK. So they would need to add sage to better match our sausage gravy.
Love y'all's videos! Please more from him😊
Even when I dont like what hes making I still watch him lol. Hes the best cooking channel out there imo. I love Guga but Cowboy is the King.
Growing up when we were going something that we had to be up and ready before the dawm Fishing Wood Cutting We would wake up To my Grama Cooking breakfast always including B&G . Her luncheds she'd pack for the day were jusf as good . Wish I could go back and have One more time . I miss Them every day.
King Arthur flour is really nice. They even make great gluten-free flour (and cake mixes, etc).
I’m from west Texas, I was born here and I’ve lived here most of my life. He sounds so much like my dad. I say a lot of the words he does too. When I first started watching him I thought he was from my neck of the woods because that really looks like west Texas but he’s actually from Oklahoma. I have two of my three daughters that live in Oklahoma now. In suburbs of OKC.
Keep these coming!
He’s the best and has great recipes! Used his chili recipe with a slight twist for our office cook off, and won hands down. Big fan!
I have been watching Kent for a few years now, i have made a lot of his recipes, he is amazing with a dutch oven.
I cook my bacon in oven.. a pound of bacon in oven for 30 min at 300 or 350.. the bacon grease is very easy to poor off the raised edge pan, much cleaner grease that stores easy in cabinet next to the stove for when needed.
One of the best biscuit recipes ever is one that does not use butter but instead Crisco. Shortening. Fewer calories but not bland. Butter put on after they bake and you split them is best anyway. "Betty Crocker's biscuit supreme" can be found online. It uses cream of tartar also. You can use either buttermilk or regular milk to make them.
Not sure if you knew this, but Kent Rollins actually did a season of Chopped or Top Chef, the Pit Masters one I believe, and he won!
You guys have me hooked on him as well. Such an easy going guy
Jmzeus: I found CK after I found AB. His channel is Smokin' and Grillin' With AB and it's food porn for real
Back in the old days when folks had their own cows and no refrigeration, you had what was known as SWEET milk, (fresh), or SOUR milk, (that's milk that has started to ferment a bit from hanging around for a day or so where it has begun the lacto-fermentation process and it tastes "soured." The latter is basically what's known as buttermilk.
My grandma used to hand churn butter and when the milk was just past the whipping cream stage and had begun to separate into solid and whey, she would stop and give me a big jug. So, I had delicious thick fresh milk with tiny little pebbles of butter in it. I still dream about that, and she died in 1987.
It's no comparison, but one of my sisters took me to Whole Foods' and introduced me to raw milk that comes in glass bottles. It was Delicious, especially the cream that would rise to the top of the bottle. Loved it even though it's very expensive. But, you could at least get $2/bottle back when you took them back to the store on your next trip.
The actual farm fresh milk with butter bits in it must've been unbelievable.
I hope I dream about it
I just had an epiphany. I spent 2 weeks in London Heathrow working on jet engines for Thomas Cook Airlines traveling all the way from Fort Lauderdale. I will 100% agree at 1st glance, biscuits and gravy can be off putting. But once you've had PROPER ones, you see how warm & comforting they are. On the other hand, I've been to many different fish & chip shops in London. It looks warm & inviting, but is greasy, flavorless, and tastes like the newspaper they're served in. In all fairness, as an American, I still love my mushy peas! And when you think about that, it's the same concept of re-fried beans in our Tex-mex.
Kent Rollins was on a cooking show once he was on an episode of chopped
Kent is a legend.
In most of our prepackaged sausage the thyme, sage, salt, sometimes chili peppers are already in it. It’s great that way cuz the flavors get to meld together ahead of time.
Hey, you two might like videos on Yooperlites and Petoskey stones. Yooperlites were named that because the man who "discovered" them was a Yooper=from Upper Penninsula of Michigan. You know U P Yoo Pee Yooper. It's interesting, they use black lights to hunt them. Look like dragon eggs, glowing from within.
Petoskey stones are just awesome when polished. I believe they;re fossilized coral. Both of these can be found in Michigan.
So there is no confusion, the sausage he used is pre seasoned, so likely what you were doing by seasoning was essentially making breakfast sausage. I did hear that the UK has breakfast sausage, but it isn't as strongly seasoned as ours. We would not refer to ground pork as sausage, in case there may be any confusion in that regard. Great reaction, thank you for sharing.
I think it's important to use a good sage sausage (typical breakfast sausage seasoning). If the sausage tastes great, the gravy will too.
Yeah, absolutely NOT any other spices in gravy except salt & pepper. 😉🥰🥰
You got me watching Kent Rollins now ❤
Cowboy Kent is like our Gordon Ramsay
But without the temper and impatience. Haha
If you didn't have true breakfast sausage I would recommend just sticking with using bacon Grease and to forego the sausage. My mother rarely ever had breakfast sausage to put in the gravy when she made it and it was still one of my favorite breakfast meals from my childhood. Just bacon Grease, flour, milk, salt and pepper is all you need to make some fantastic white gravy.
Oy. I don't do all that kneading. I think it makes them tough.
Youre doing it wrong then.
That's what CK said in the video
I don't know what things are like in Britain but in America normally you would use breakfast sausage and it has a lot of sprices and herbs in the sausage to flavor the gravy. If the sausage isn't flavored the same adding the herbs is fine, most breakfast sausage gotte in America has sage, thyme maybe rosemary already mixed into the meat. So you adding sage and herbs would make it similr to an American sausage and gravy
A lot of people in America also use sage sausage that's already spiced in their biscuits and gravy.
Oh yeah you're going to love this recipe!
Buffalo Chicken just means it's origin is Buffalo, NY. Buffalo Chicken was invented in Buffalo, New York in the 60's by an Italian bar owners wife.
You should watch Cooking with Brenda Gant. Watch her biscuits videos . She uses a totally technique to make biscuits. She makes them the way my grandmother and mother made them.
Coincidentally you can also use cream of tartar in your milk to make buttermilk. 11/2 teaspoons to one cup of milk. Supposedly it less tart than if you use lemon juice or vinegar.
I’ve just recently tried biscuits & gravy and I loved it.
American breakfast sausage has the seasonings mixed in--hot, sage, etc.
Justin Wilson deserves a reaction after that mention. 😊
Yea, he's an Oklahoman, and worked a lot on Texas ranches. He lives just north of the OK/TX border.
Love cowboy Kent!
I made his stuffed peppers and they were AMAZING. This guy knows how to cook.
His wife Shannon is about 20 years younger than him too, so he must be doing something right haha (edit : spoke too soon, Gaynor beat me to it haha!)
More Kent he's awesome.
What are y’all talking about?? Sausage gravy looks beautiful. Well it does if you have eaten it all your 64 years and you know how delicious it is!!!
Love Kent Rollings.
I’m a professional baker and let me tell you the difference between a scone and an American biscuit. It’s in the butter, European butter has a higher fat content which is why is drier (82-87% fat), American butter is 80% fat with more water. It’s why our biscuits are fluffy on the inside and crunchy on the outside. My advice, make homemade butter. Closest equivalent to what we have. Also laminate the dough for the layers. 😉
Biscuits and gravy isnt just a southern thing. Its an American thing😊
Kent Rollins is from Hollis Oklahoma
It's hard to believe breakfast sausage isn't already seasoned in Britain. I don't know how you can eat without .
Our breakfast sausage is heavy on the sage spice. I'm sure it has others, but the dominate I think is sage.
you can buy sausage made with sage already in it here in the US. if you want sage in your gravy.
He is so nice kent and amazing ❤🎉 such a kind soul! I hope he always makes videos
I've watched most all his videos over the years. It would be cool to watch y'alls reactions to them.
And yes he's from Hollis, Oklahoma, that's in the very southwest OK, next to the Red River. That's what separates Oklahoma and Texas down there. And yeah I'm an okie too.
I would just add a few drops of Worcestershire sauce. I would never tire of it! ❤
Yea those Campfire Dutch Ovens are extremely versatile for baking and cooking. Many meals were cooked in those bad boys throughout the US since I assume Dutch immigrants brought it over lol
Love the doggies
kacle berry.... down south its a yard pimp egg. A Texas boy might say he is from across that river.. if you know you know
It depends on the sausage you can get there. Breakfast sausage does have sage and other seasonings like maybe fennel, Rosemary...it depends on the brand bit i think sage is common in all of them.
This is our go to breakfast camping and every year for Christmas. I add paprika, sage and rosemary. It's comfort on a plate. Aloha NuiLoa 🤙 🇺🇲
You would love Ranch life and True Cowboy videos. You will be amazed. There are still working ranches out west The cattle drives ..the dogs abd cowboys. Its so cool to see .
Good biscuits only take buttermilk, salt, butter and self rising flour. Definitely wouldn't put sugar in them.
My Grandmother from Ohio taught me that SAME RECIPE, WELL she didn't measure what cups, she just KNEW !! 😁
When we were going fishing cutting wood My Grandma would have us waking to Her making Biscuts and Gravy
He an actual chuck wagon cook he goes on cattle drives and cooks for the cowboys.
He’s great and God gives him that happiness, you can tell!✝️😇❤️
The Boy Scouts cook in Dutch Ovens with wood and coals all the time here in the USA. Our family cooks Peach Cobbler, Brownies, Stew, Eggs & Hashbrowns, etc. in Dutch Ovens outside all the time. We like our cast iron cookware, it cooks better in my opinion than other types of cookware and it’s easy cleanup.
Cowboy Kent is the real deal. Honestly don't think Gordon Ramsey could beat him wish open fire cooking.
I live in Upstate NY in the U.S and I’ve never had biscuits and gravy. I make biscuits when I make stew that has a brown gravy. I’ve never had grits. I know it’s cornmeal and I like cornbread, but I’ve never had grits.
That's Texas prairie land - flat as a pancake and that breeze can whip across your face like a slap with an ice cube tray. It's a little too Bible thumping for me but I'm here for the recipe and charming personalities. :-)
I always use sausage grease for sausage gravy, not bacon grease. I might have to try it .
YO! My English homey love him some of that sausage and gravy huh? Dude that shit is pretty awesome. You can even get it canned and honestly? Sounds a bit like heresey they arent bad. But its acktually alright its not great but still better than you would expect. These are our normal type of "American Savory Scone" we might be fat but we dont eat a ton of pastry. You mostly do that when you get older here. Like older people have a coffee cake for when you visit and stuff. REal cozy.
Please check out Cowboy Kent and Uncle Roger cooking together. They did a video each on their own channels and both videos are great entertainment. Keep up the great content!
I think that the woman that is generally seen in his videos is his daughter who does all the filming.
Biscuits and Gravy are great for breakfast, but gotta be served with eggs to feel like a true breakfast meal for me 😋
A restaurant about 10 miles from me, has a combination of biscuits &gravy and eggs Benedict, it is amazing, they cut the homemade buttermilk biscuits in half ,put a sausage patty and a egg on it, put the top back on the biscuit and pour sausage gravy over the whole thing, it comes with fried potatoes , a cup of coffee or juice.
He didn’t say lemon in milk made buttermilk he said it makes a stand in
If you made these in the UK, you probably should add sage and other seasoning. Our breakfast sausage already has those seasonings in it, where yours won't.
We did a video where we made them. Check it out! Added sage too.
@@limeyggI've seen all your videos! I was just commenting on why Cowboy Kent's gravy was simpler. Our sausage has all the seasoning built in. It's my favorite breakfast.
an Oklahoma Treasure