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This video shows you how to make biscuits in the cast iron the way they did it in the old west. These southern biscuits are the flakiest and most delicious homemade biscuits you'll ever taste!
Used in this video:
Taste of Cowboy Cookbook https://www.kentrollins.com/shop
12 inch Lodge Dutch oven https://amzn.to/2WIThgZ
Bertha Cowboy Wood Stove https://shorturl.at/5fwEj
Enamelware https://amzn.to/3m07G9k
Crock Jar https://amzn.to/47ieqDx
DJI Mic 2 https://amzn.to/4ewAHAw
Cowboy Hat: Chazhatz.com
For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins
======================
Printable Recipe: https://kentrollins.com/the-cowboy-biscuit-bible/
For more sourdough tips: https://kentrollins.com/easy-sourdough-starter/
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0:00
I've got the fastest biscuits in the
0:01
West. Folks, y'all make a choice. We've
0:04
got four of the flakiest, most fluffiest
0:05
biscuits you'll ever see. These are the
0:08
biscuits that fed cowboys for
0:09
generations and made their way to tables
0:12
and gatherings all across the country.
0:14
There's a biscuit for every occasion,
0:16
and all you have to do is pick your
0:18
favorite.
0:24
[Applause]
0:26
But if you know a good biscuit, be sure
0:28
and give this a like because it helps
0:30
our channel grow. But we're going to
0:32
give you all the tips, all the tricks
0:33
you need to know to make the best
0:35
biscuits ever. First up, and a mustave
0:38
on the wagon. Always been with me. It
0:40
has for biscuits. And what is that? Our
0:42
sourdough biscuit recipe.
0:46
Now, we're going to show you how to make
0:47
these with a sourdough starter, but it
0:49
is not your traditional sourdough
0:51
starter. This is what I call our quick
0:53
set starter. about four cups of warm
0:56
water. Now, you're saying to yourself
0:58
right now, "Hey, traditional sourdough
1:01
starter does not have any yeast in it.
1:04
It gets it yeast from the atmosphere."
1:06
Yes, it does. Well, this is why we call
1:08
this a quick set rapid rise. One
1:11
package. And anytime you add yeast to
1:14
something, what kickstarts it? Sugar.
1:17
Now, this particular recipe calls for 5
1:20
tablespoons or a/3 of a cup. We're just
1:23
going to set it aside here for just a
1:24
minute and we're going to talk about
1:26
this great creation right here. What is
1:28
it? The russet potato. Now, this is
1:31
really what starts the sourdough effect.
1:34
And just take your knife or your tater
1:36
peeler, whatever you want. Take the
1:38
peeling off. And the next thing that
1:40
goes in there,
1:42
it's just four cups of flour. So,
1:45
really, you want this to be sort of like
1:47
a thick pancake batter. You can add a
1:50
little more flour or add a little more
1:51
water. vice versa, whichever way you
1:53
need to go. But now it is time for the
1:55
potato to make a showing. I just cut
1:57
them straight in half. Drop them in
1:59
there. Make sure they're covered. Then
2:03
take you a cup towel.
2:06
Something that it can breathe.
2:08
Voila. We have what we call a quick set
2:11
sourdough starter. And this sourdough
2:13
starter can be used for so many things.
2:15
Takes a place of milk in any recipe. But
2:17
due to the magic of TV, I put one on
2:20
last night. I did.
2:23
I just want to make sure he's still in
2:24
there. Sometimes disappear. Oh my gosh.
2:27
Look what has happened here.
2:30
All that bubbly goodness.
2:32
It's alive.
2:33
It is a live creature. It is. I mean,
2:36
look at this stuff. Now, you've seen all
2:39
that bubbling there as we took that cup
2:40
towel out for the first time. We stir it
2:42
down after we get to using. It's not
2:45
going to be up there again like that,
2:46
but you're still going to get that
2:48
flavor and that taste. So, let's put
2:49
some biscuits together. You want to What
2:52
I am going to tell you right off the
2:53
bat, if you're looking for this biscuit
2:55
recipe Oh, no. It grabbed a rag. It is
2:57
in what? Tasty cowboy. Sourdough
3:00
pancakes. I mean, got a little of it all
3:02
in there. We need three cups of starter.
3:12
One more package of yeast. Sugar again.
3:15
Now, the first time that you pull out of
3:17
there, this is going to be the stoutest
3:19
that it's going to be. In here, we're
3:21
going to add a little salt, baking
3:23
powder. Recipe calls for about two and a
3:25
half third of a cup of vegetable oil.
3:28
Now, then, let's get that whisk back
3:31
out. Get me get rid of this slimy
3:33
booger.
3:35
So, 2 and 1/2 to three cups of
3:38
allpurpose flour. Always start out with
3:41
the least amount. Add to it. Do you need
3:44
to remember lose that whisk? Just get
3:47
stirring it around here. Folding it
3:49
over.
3:50
When you can see it sort of turn loose
3:52
of the sides of the bowl and begin to
3:54
stay together in some form of a ball
3:57
shape, it is time to flour the board.
4:02
And in that Dutch oven, we have put us
4:04
some butter in there to melt. Give it a
4:07
little flour
4:09
and cut your biscuit.
4:12
Oh, that is a pretty biscuit. When
4:13
you're cooking these, just be sure
4:14
you're not putting them on a flat cookie
4:16
sheet. You have to have something with
4:18
some sidewalls. I prefer you use a cast
4:20
iron skillet. You want to sort of hem
4:21
them up. Preheat your oven 350°. Going
4:24
to take you about 30 minutes. Keep an
4:26
eye on them while they're cooking. Make
4:28
sure get that brownness you want on the
4:29
top. Good and golden brown. They are
4:31
going to be good, folks. But you got to
4:33
remember to let them rise till they're
4:34
doubled in size before you cook them.
4:42
Back in the days of the cattle drives,
4:44
sourdough wasn't just a recipe, it was a
4:47
lifeline. You see, when cowboys were out
4:49
on the trail for weeks at a time, fresh
4:51
yeast wasn't exactly easy to come by.
4:53
But a good starter, hey, that rattle
4:55
along in the chuck wagon beside the old
4:57
cook just bubbling away in that croc
4:59
jar, alive and ready. And on cold nights
5:02
in the teepee, old Cookie would
5:03
sometimes even sleep with his starter to
5:05
keep it warm and active. Some Chuck
5:08
Wagon cooks even gave their starter a
5:09
name. And heaven help you if you spilled
5:12
it.
5:24
That is a pretty biscuit. It is. It's a
5:27
little bit warm, but I want to break
5:28
this in half. This is what I want to
5:30
show you folks. See all them little air
5:33
holes in there? This is a really light
5:35
and fluffy biscuit. This is a sourdough
5:38
biscuit at its best.
5:40
[Music]
5:47
Now that is a good biscuit. Hey pups,
5:50
y'all y'all want to try these biscuits?
5:56
[Music]
5:59
Who could that be?
6:01
[Music]
6:05
What is this? And who ordered it? I
6:08
didn't.
6:11
Whoa.
6:13
Farmer's dog is fresh food made from
6:16
whole meats and vegetables, gently
6:18
cooked at low temperatures to retain
6:20
nutritional value and moisture. That
6:23
sounds pretty good.
6:29
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6:31
in USDA compliant facilities. They are
6:35
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6:37
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6:40
They also provide 24/7 customer service
6:43
available via phone, email, or text.
6:46
Message for any questions or issues.
6:49
Look, pups. He'll get your own
6:52
individual package. And it's got your
6:54
name on it, major, and shows you what to
6:56
even feed, how much of a portion. Each
6:59
and every one of the pups gets their own
7:01
specific meal plan. Now, that is a great
7:04
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7:10
when you use the link down there below.
7:13
I guess all that typing Major was doing
7:14
is well worth the effort because I
7:17
guarantee you we're going to see a
7:18
difference in the way them pups feel and
7:19
the way them pups act. Second up to come
7:22
riding down the biscuit trail. What is
7:24
it? Two ingredient biscuits.
7:28
It's one of my most favorite things in
7:30
the world. You get to the holidays and
7:31
you're all stressed out and you don't
7:33
think you're going to have time to make
7:34
bread. Make these two ingredient
7:36
biscuits. But hey, one of my favorite
7:37
parts of this video, we made these a
7:39
long time ago. the big was in it and I
7:41
got to see him again.
7:46
Two ingredient biscuits,
7:48
which this blows my mind.
7:49
It does. And and they're so good and
7:51
they're so easy. Anybody can do them.
7:53
Even the big has made them a time or
7:54
two. And right now, he looks pretty
7:56
tired because he's been making biscuits.
7:58
But, you know, on a ranch, it's really
8:00
the first thing we did after we got a
8:02
fire going and coffee on was make bread.
8:05
Whipped cream and flour. That's all
8:07
that's in these biscuits. Two cups
8:09
self-rising flour. Don't pack it. Just
8:11
get it in there. Shake the loose off the
8:13
top. Get you a knife. Whatever you need
8:15
to do to scrape it. What does sifting do
8:16
to flour? Get the weevils out. But it's
8:19
going to make them more light, more
8:20
airy, and more fluffy. We're talking
8:23
about a cup and a half of heavy cream.
8:29
A dry biscuit is not worth much. When
8:31
you pull it apart here, it'll sure still
8:34
stick to them on the inside of this.
8:36
Watch this. This is going to be really
8:37
good. Okay.
8:38
Okay. Ready?
8:38
Begin.
8:39
Good. Oh. Oh.
8:44
Yeah.
8:46
Did you get that?
8:47
Yeah.
8:48
Okay. Now, remember when you cut them,
8:50
don't twist it. Because when you twist
8:52
it, you seal the edges of the dough.
8:54
Just cut it. Give it a wiggle. Pull them
8:56
out. Put them in that cast iron. You're
8:57
going to cook them in. But cut them
8:59
thicker. I would say probably an inch if
9:02
I was guessing. That way, you're going
9:03
to get a 2in biscuit maybe out of it
9:05
when it's done. You've heard of basting
9:07
biscuits or bread with butter. We're
9:09
going to baste them with some more
9:11
whipped cream. It's going to give them
9:13
more of a browning effect. They're
9:14
pretty close to, but you're getting some
9:16
of that moisture off this butter that's
9:19
in this cream.
9:20
[Music]
9:30
Another tip for doing this when you're
9:31
cooking them in a Dutch oven, take your
9:33
fork, peel it right along the outside
9:35
edge of them biscuits. Pick it up just a
9:37
little. You can see if there's any
9:39
browning there. You'll know where you
9:41
are in the cooking process.
9:50
Another one of my all-time favorites and
9:52
especially from my childhood, Mama's
9:54
Angel Flake Biscuits.
9:58
Now, we used to get in the kitchen, me
10:00
and mama, at Thanksgiving or Christmas,
10:01
and make these. And when she would fold
10:04
them over, she'd say, "Don't it look
10:05
like little angel wings?" We got us some
10:07
warm water here. Warm warm water. We do.
10:11
We're going to get us a little more of
10:12
this rapid rise yeast. Give it a little
10:15
stir with this whisk that might be
10:17
nearly too big to fit in the bowl. Let
10:20
it sit aside right here for just a
10:21
minute. And it starts with a buttermilk
10:24
base. It does. We're going to put about
10:26
three and 1/2 cups in here.
10:29
Sugar.
10:32
Let's go ahead. Oh, and there is a pine
10:33
needle. The yeast that we had here,
10:37
let's go ahead and add it back in there
10:38
to it. Now,
10:41
give that a stir.
10:43
Third of a cup of vegetable oil, baking
10:45
powder, baking soda, and salt. I've got
10:48
a tip for you. Any biscuit recipe that
10:51
you're making and you want to add extra
10:52
flavor to it with herbs or something
10:54
like that, rosemary, thyme, jalapenos,
10:57
onion, whatever you want to put in
10:59
there, put it in there before you mix
11:01
the flour with it. That way, it is well
11:03
incorporated. So, time to add the flour.
11:06
Recipe calls 4 and 1/2 to 5 cups. We're
11:09
going to start gradually and get there.
11:11
There's one.
11:13
Now, when you're making these or any
11:14
really biscuit, I think you don't just
11:16
whip it all together. You just keep
11:18
folding it round and round till you get
11:20
it to where you want it. This still
11:22
pretty wet, but this will be the the end
11:24
of four cups of flour. When we get that
11:26
in there, always remember, try to air on
11:30
the side of this dough is too wet rather
11:32
than too dry. Well, I would say one of
11:35
the most importantest ingredients that
11:37
you could have butter. Melted a whole
11:40
stick. We did. Go ahead and pour some of
11:42
it in there. I like to save just a
11:45
little.
11:46
Now we're going to cut them.
11:51
Sop them in the butter both sides. Then
11:54
give it a fold. There's them little
11:57
angel wings they are.
12:08
So when you're cooking these in the
12:09
house, you got the pan plum full. Spray
12:12
you a piece of plastic wrap. Lay over
12:14
the top. Set it in a warm spot. Let them
12:17
rise for about 40 minutes. You have
12:19
preheated the oven 350°. And you're
12:22
going to bake them for about 20 minutes
12:24
till they get good and golden brown.
12:27
Let me get one of these out here. And
12:29
the thing about having them in all that
12:30
butter, you get that really good crust
12:33
down there on the bottom.
12:38
God bless you, mama.
12:42
I really do like to doctor a biscuit up
12:44
on occasion. A little butter
12:47
right here or a lot of butter, whichever
12:50
you preserve.
12:51
Preserve.
12:52
Yeah. And speaking of preserve, we got
12:54
us some red roast cherry jelly here from
12:57
the fresh chili company, Jenna's Jams.
13:00
Now, we showcased these before, but
13:02
folks, this right here is fine dining. I
13:05
do love a biscuit with butter and some
13:07
jelly. So, I've got a question for you.
13:10
How do you dress up your biscuit? Is it
13:12
just straight butter? Is it jam? Is it
13:15
jelly? Is it honey? Even butter and
13:17
molasses? I need to know. Leave me a
13:19
comment. Or what is the all-time
13:21
favorite? Cover them up with gravy.
13:25
[Music]
13:27
And the grand finale, cat head biscuits.
13:32
The reason I like them too is it's
13:34
another no rise time biscuit. But I
13:37
think the thing that makes them really
13:38
special is you combine half cake flour
13:41
with half bread flour. If you just make
13:43
them with straight allpurpose flour, to
13:45
me they get a little bit crumbly. We're
13:48
going to start with a cup and a half of
13:49
each one. This is the cake flour. We're
13:52
going to use about 2 and 1/2 tbspoons.
13:54
We are of baking powder. 2 tablebspoon
13:57
of sugar. Now this recipe may shock some
14:01
of y'all, but it calls for 12
14:03
tablespoons of butter. She
14:06
I do love me some butter. And it says
14:08
use cold butter. Bear with me while we
14:12
grate this in there. So, just get to
14:15
working that with your hands. We're
14:16
going to use about a tablespoon of bacon
14:18
grease. We're going to use a cup and a
14:20
fourth of chilled buttermilk. And I
14:22
mean, it is chilled really good today.
14:24
It is.
14:26
We're going to get it rolled around here
14:28
just a little more. Have a little more
14:29
flour on it. I'm going to spread this
14:31
out a little.
14:33
Arrange it to where you can cut seven or
14:35
eight equal pieces out of it to make
14:37
your biscuits. Now, just shape them sort
14:40
of into the shape of a ball.
14:42
[Music]
14:46
Now, you've seen me in the video, I cut
14:48
them and placed them in there, or you
14:49
can just roll them in a ball and put
14:51
them in there. Now, either way, they're
14:53
going to bake up light and fluffy. But
14:55
the traditional way that the old-timers
14:57
taught me so many years ago, grease your
14:59
hands just a little, scoop you off some
15:01
of that dough, and just mash it. Now,
15:03
when it comes out there, it's going to
15:04
start big and then it's going to sort of
15:06
come to a head. Now, when that pulls up
15:08
there like that, that's when they'd say
15:10
biscuits is bigger than a cat head.
15:14
[Music]
15:21
There is a lot of moisture in there.
15:22
There is what I call a lot of goodness
15:24
in there.
15:35
Hey pups, y'all sure you don't want a
15:38
biscuit instead of farmers dome?
15:46
[Music]
15:48
Hey, it's up to y'all now. Let me and
15:51
Shannon the pups know which one is your
15:53
favorite.
15:53
My favorite is the angel flakes.
15:56
Angel flakes for sure. I would probably
15:57
say mine I have two is well I have
15:59
three. Okay,
16:01
you can't do that.
16:02
Oh well, I'm going to go traditional
16:03
sourdough and then them two ingredient
16:05
biscuits. But folks, we want to just
16:07
tell you that hey, these recipes are all
16:09
listed on our website. Just type it in,
16:11
you'll get there. But also in our
16:13
cookbooks, don't forget that. But it is
16:15
with great pride, honor, and privilege
16:17
that I tip my hat to all the servicemen
16:19
and women and all the veterans that have
16:20
kept that old flag of flying over camp.
16:22
We commend you all. Rest of you, get on
16:24
up in here. We're going to do it a
16:26
little different today. I'm going to
16:27
take one biscuit right here and I'm
16:28
going to take another biscuit right here
16:29
and I'm going to give you a big old hug.
16:32
God bless you each and every one and
16:34
I'll see you down the best biscuit trail
16:37
ever. You like a butter biscuit, Lou?
16:39
L's under the wagon.
16:40
Lou, get up from there. Come on. How
16:43
about a butter biscuit?
16:44
And you got two in the bushes behind
16:46
you.
16:46
Come on, Cletus. Come on. And if I throw
16:49
it, I guarantee you this here will beat
16:51
you to it.
16:53
I knew it. I told you.
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