BRITS React to Old Fashioned Biscuits and Gravy

#kentrollins
OB Daz and Gaynor react to Kent Rollins recipe for biscuits and gravy.

Support us on Patreon: https://www.patreon.com/OfficeBlokeDaz

Instagram: officeblokedaz

Link to original video: https://www.youtube.com/watch?v=_GN1lh9q5WE

hi guys welcome back to the channel I’m office blog do I’m Gaya Just the Two of Us gate yes Aiden’s busy uh just the two of us yeah Aiden’s busy editing uh getting stuff out ready for the weekend yes um if Patron’s your thing check out the link below as well uh loads of stuff on there but the main thing is we just finished the quarterback we have all eight episodes are on there um all for as little as what is it $5 a month you get for the uh for the quarterback $3 for some of the other stuff um but it’s like I say it’s a great series and we just finished all eight on there so if you’ve not seen it and you want to do a watch along check it out get over there and it’s all there um we reacted to this guy the other day um and I actually loved him yeah he’s just a proper Legend sort of thing Cowboy yeah Kent Rollings yeah his name and I’ve actually tried to buy some of his uh seasoning oh you have I went online today toight he’s got a shop um so I went online today to have look see if I can buy some um but it’s in the USA so I’m not sure about shipping um but uh we will get us some one way or another or if anybody would like to send us some yeah if you want to send us some Kent Rollin rub I think it was a rubber or some kind of season go at making something yeah cuz I love this guy he’s absolutely Legend he’s iconic already on especially on this channel he’s going to be any espe little dances as well yeah I just he’s just he’s someone that you can go out and just like sit and watch and they know brilliant but this is the old fashioned biscuits and gravy um I’ve made B biscuits and gravy you thought I did a great job on it badly biscuits were a bit questionable the gravy bit was gravy was ni delicious yeah I’m actually going to try and make it for Mike cuz I think Mike would like it it’s he would never try it no cuz it look won’t look good for him it’s the the visible like look isn’t it when you look at something and you think oh no doesn’t look great but um when you taste it it’s actually dis but we did try it in Tennessee as well didn’t we we did and that was delicious it was it was very very good but um let’s see what uh let’s see what our boy Kent’s got to uh to say about old fashioned biscuits and gravy let’s get into it oh my Jiminy Cricket goodness thank y’all for dropping by Under The Barn guess what we are making up some oldfashioned classic buttery flaky biscuits hey they so easy they ain’t even got a rice none at all you just slip them in the oven but don’t think that’s all we’re going to top them off with some homemade white gravy and some sausage all mixed in there lather it right over the top look like money come on I’ll save you a biscuit and I’ll meet you in [Music] Camp hey welcome to to another episode of cowboy cooking and what are we talking about today homemade buttery biscuits but folks be sure you stick around to the end of this cuz we have got some great news we’re going to give you a little preview of what our brand new cookbook we got some Advanced copies and I want y’all to see it so be sure and stick around but also if you’re a new viewer hey don’t get left out in the cold cuz it’s pretty cold today be sure you hit that subscribe button because we don’t want you to miss out on any of these great episodes pardon me folks but I’m going to have have to put this apron on eye on a little cold I was going to say out of all the things we’ve tried um as far as like Southern food goes if you want or or the US Food I mean obviously I love cheese everyone knows I love Philly cheese steaks I love the sun fried chicken I think biscuits and grav is probably something I’ve never had before when I tried it but it’d be something that if they did over here I would probably have it regular regularly if I went into a if I went into a diner and they had a biscuits and gravy on the menu I probably would have it yeah I think I would have quite a lot I think as well I enjoyed it I’m looking forward to this one hey I’d like to thank the good Folks at area they have supplied us with some fine stuff and I do love this vest Shan will have you a link there to where you can go to the right page and it’ll show you all of my favorites everything that I’m wearing and what I like and this is sort of like Saran Wrap putting an apron on in the wind y’all pardon me but it it is a little cold out here it is before we start making these biscuits I want you to know use good flyer folks I mean it is a staple you have to have it and I’ve got to where I really love me some King Arthur flly you can find it in a lot of stores but we going to start with three cups of allpurpose flour if we can get it in there for the wind blowing that is a two cup measure so we’ll make that two and we going to try to get on the money here and have three so there is three cups of away now we’re going to take the sugar which is in the car which is not here the car is Over Yonder Get Over Yonder a commute to the store wouldn’t the funny thing I like about the about Ken the way he does it he uses terminology that makes you laugh as well we wouldn’t use it it’s terminology is well you wouldn’t see on a on a on a cooking program type thing he’s like he’s down to earth he’s telling you as it is as Justin Wilson would say now we’re going to take 3 tablespoon of sugar a half a teaspoon of salt heaping teaspoon of bacon powder this here magical Elixir what is it called cream of tartar which is going to give you sort of like a double rise method because folks we ain’t having to let these rise remember I told you these was so easy so this cream of tartar do not leave it out you got to have some of it make sure you mix all them dry ingredients well but the secret to these biscuits more than anything else what is it Shen everybody’s fa yes love but you in the third row by the fresh cow Petty yeah mood he is so bashful I tell you butter yes it is folks it is the creamiest bestest thing you can put in there now folks it needs to be chill this can’t be soft and I don’t want you to just crumb it up in there I want you to just slice it in there and we’re going to use a stick and a half which is about 34 of a cup and when we go to mixing this we are not just going to just tear this butter Plum up to where you can’t find it that’s the secret to these good buttery flavored flaky biscuits is to leave that butter in big enough pieces you can sort of see it and it melts throughout that biscuit while it is cooking and you need to get you one of them pie crumb cutter deals and we got one somewhere we just don’t know where it’s at we got one oh culinary culinary had it I don’t know what he’s got there folks if you ain’t got one of these my mother taught me to make them too with just a fork but this is a whole lot easier just remember what I’m telling you we ain’t mashing that butter all away I want to leave it in flaky pieces to where they melt in there and M that’s what makes a biscuit I’ve got one of those for me garlic now folks you can see as we quit messing with that this isn’t like a pie crust consistency to where it’s more cracker crumb I want to be able to see them little bits of butter all mixed up and through there cuz that’s what’s going to make things so delicious folks it is MHM cuz I want to take one caco Berry I sure do cuz I like to whip it just a tad not much I just want to see it separate there a little and get a little more on the liquefied stage and that is there we’re going to use a cup and A4 of Buttermilk now say you’re looking in your ice box just right now you are and you’re thinking I’m going to make this recipe but I ain’t got no buttermilk scientific knowledge has proven the fact that if you hold your foot up like this and you go over to the drawer and you find some lemon juice you can make your own buttermilk it is very simp said that yday did or vinegar somebody in the comments said you don’t put lemon juice in there it would just curdle and go lumpy boom yeah yeah it is right so 1 and A4 cups of Buttermilk let’s go ahead and put our egg in there and let’s just sort of go to folding this over and over okay you can see that is powerful wet that is a good place to start because folks we don’t want this to be so dry when we’re starting here that trying to incorporate that liquid back into it it don’t work well so let me get a little flly on my hands and we’re going to add a little flour in there and I just want you to go to mashing you can see that is still wet enough to stick together but it ain’t sticking to my hands so much so let’s discard that apparatus and let’s put some of that like Play-Doh at this point in time we going to knead it for just a little bit so just keep rolling it over mashing that butter all up in that dough cuz we don’t want to see nobody left out and you can see that good yellow color that it’s got in there from that egg and that butter see how it sort of just jumps out there at you in the evening fading light so when you get it to that point to where you’ve needed it for about oh I’d say a minute just get her rolled over here in about that shape right there and woa we have a homemade biscuit nearly with your hands you can Pat that out to we’re about a oh I’d say a/ inch thick or you can take a roll pin whatever you want let’s just get it to about that thickness and folks would you be looking in here right now when shanon comes in here see all that butter this is what I’m talking about making things o so good so flaky and I’m ready to eat me some biscuits what about you big covered in flour but folks guess what today we ain’t got no biscuit cutter why because can’t run off and left it that’s why but never let something like that food in the pickup truck there was a empty can of clber girl now be careful when you do this but I want you just to cut that bottom out of and don’t be thinking this was a really good knife to start with this was something I also had in the pickup so we going just cut this out of there now you I’ve got a friend who you know called Mike in there lives in Houston yeah right does he remind you of him yeah yeah remember playing golf with him one day and he said something like he took his shot that just like went like that and he went that boy flew like a dead duck I’m like me laughing every every time you made a bad showing that duck remember that leftover butter that we might have had let’s just take that butter cuz this was sort of warming over by the coals and let’s give it a good greasing take your biscuit cutter biscuit cutter I love this guy there you go voila we have a biscuit so when you get to this point and you done cut them first biscuits out of there bring this back together and and just mash it up here to where we can start I don’t want you rolling it around there and going to kneading and all this stuff because guess what an overwork biscuit is a dry biscuit and we don’t want our biscuits to be overworked now this will usually make about I’d say 12 to 15 biscuits that’s what we’re shooting for today doie you like a biscuit you dukies hey do do y’all need a little little dough okay well we got her fired up we did now I have a pretty tight layer of coals around a tall trivet really heavy on top because we can keep an eye on that cooking biscuits sometimes in a dutch oven can be a little intimidating especially in about a 20 mph Breeze which we have today so we may have to rake these coals back or add a little more to them you can always add heat to it to cook it but when it’s burnt you can’t take that away so be sure you manage your fire well also one thing I want to tell you to been having a lot of questions keep that fire Source going because you can’t just make them coals automatically so make sure you have twice as many as you need we’ll rotate the lid one way in a minute the bottom the other to try to even out any hot spot if we have more colds on one side or the other [Music] incredible oh that’s how he’s cooking it like yeah cool is I thought going to put some on top thank you for coming on here if y’all didn’t know this was the shipping Warehouse headquarters for what Red River Ranch it is and guess what cookbook there a lot of orders go out of here and we’re so glad that y’all are order them cuz I need to make some room in here I do but guess what it’s a surprise have you seen it look here Advanced copies of what faith family and the feast I want y’all to look in here at these pictures look at this Shan is a great photographer and look at Old Glory waving there in the breeze as we pray for our little blessings to bless that meal but guess who guess who made the next page look it is the bead you know what I like about this is they for if you guys have seen our first cookbook um they changed the pages and so they’re glossier sure this is an adverb I’m leaving it running cuz I want to see this stand out more I don’t know if you can tell from like they jump out look at that out there on the Ranch and what does that say my people will live in peaceful Dwelling Places in Secure homes in undisturbed places of rest Isaiah 32:18 well there’s a there’s a lot of recipes as y’all know and a lot of great pictures and stories but there’s a lot of faith-based in Scripture that shann is matched up with some glorious pictures because hey this is all due to God’s creation anyway and she does a great job taking pictures let’s just turn the page whoa look at here yummy green onion and scalloped potatoes shanon got real Brave this time she did and she went all out and she went to the Holy Grail of all desserts nanner pudding and look at the way she’s got that lered in it we photographed that on the front porch with it’s actually just sitting on the concrete and I put some burlap down and it is good eating too but folks it’s it’s got so many great pictures in it and we’re so blessed to have it and we can’t wait till March 17th when the book faith family and the feast comes to your living room it’ll be a great day it will thank y’all and hey keep a order and I’ll keep a packaging I’m going to get one well you see me take that heat off the top when I look down there all them biscuits was even Brown all the way around so we got rid of that heat replaced the lid back on there you seen me take my hand and get pretty close to them coals and I could hold it a long time wasn’t a whole lot of heat left in them little Oak coals so we added some more right across there just to get them all the way around to get that extra added heat to crisp up that bottom just a little bit more and remember folks that little Fork right here it will save your life you can take it reach over pull them sidewalls back a little you can see if there’s any Browning up the side so always have a fork with you well the old biscuits is done sitting right there staying warm by Christine it is a done deal but if you’re going to have biscuits what do we got we got to have us some gravy we going to put some sausage in that today you seen me cooking it brown it up crumble it up really good well you know folks making gravy I was never taught there was ever a recipe it was just grease it was flour it was milk cream whatever you got and you just make it till it’s the right consistency gets too thick thin it down with some milk or water again but y’all are in luck today we’re going to flash you up a little recipe up there to where you can make gravy just like I do every time I have put me some bacon grease in here because I saved it we’re going to let it get hot have some of that good King Arthur flour in here and you can see as it start to Bubble along there with them sausage crumbs that might have been left in there we just going to go sifting a little flour in there a really important tool you need to have it this time is a spatula it’s got seeing eye holes through it because folks this is the best way to keep them lumps out of that gravy but I like to let that R cook a little so we’re going to add a little more flour make sure you stir it up again and you can see the thickness now starting to take place a little is it run it back around through there is that that’s for them spatulas with the holes in it is take out lumps I didn’t know I I thought it was like if you if you picking something I thought pick up to drain it yeah yeah that’s what I thought I guess you can use it for anything but that sounds more legit doesn’t it so we are getting close when you get ready to add the the milk folks have the stirring apparatus on hand so I’m just going to pour a little in here at a time go to stirring as soon as it hits it because I do not want no lumps clumps or abrasions to come back in this gravy but you can see it is beginning to thicken right there on its own so when you get to this point hey let’s add a little more milk cuz I want enough gravy to go around for all them biscuits and we’re going to introduce it to some more hog meat which is a half a pound of good sausage dump her right in there give it a good stirring and we can still thin it folks even though it’s like this so don’t thinking you can’t cuz you can so we’re going to thin this a little more like I say that pork has got some salt in it so we probably won’t have to Salt any if you want some black pepper in there be sure and shake her on there cuz it’s what I’d call a done deal can you see all that goodness I can this what I call a complete meal yeah you got gravy see when you made it we put like sage in there and yeah we put a few different things in flavoring but that’s this is like traditional is this guy of Texan do you know um no no Oklahoma yeah yeah I know from that way somewhere you got biscuits and you got meat this is such a simple pleasure that you can create and these are old timey oldfashioned biscuits that have been so good and the beig says folks y’all got time cuz he has been an official biscuit checker for years nice and Flaky you can just smell that goodness of that smell it for me you try these for me is it pretty good so you’re going to see it can you wait no you got to wait for it don’t even think you can have it because you’re going to wait for it okay good boy I have cooked this on ranches so many times for breakfast and hey I love to have breakfast at lunch or at supper time don’t make me no difference but I am fixing to reap the benefits of so here praise the Lord pass the biscuits and Lord while you got them there would you smooth some of that gravy over the top of Myles so good I run to the table every day for some of that eating folks you just get that old timey flavor of that biscuit but folks when you can Tide that all up with some good gravy with that bacon grease throw that sausage back in there it’s a Happy Meal it didn’t come in a sack it come on a plate and it is fine d as always folks we hope you enjoyed cuz we sure did and I TI my hat to all our service men and women and all the veterans who have kept that old flag flying above Camp God bless you all now folks for the rest of you book tours coming up we’re going to be at a lot of cities it’ll pop up there you’ll see it we’d love to see you each and every one there brilliant right yeah yeah it’s uh it’s definitely something of got a make for Mike cuz I think looking at it he wouldn’t he would never try that in his life and if he tried it he’d love it I think he’s one of them where he’d want it all the time yeah it’s definitely a food that he’d like a bit like um what was that place down the the road there Cowtown Grill yeah it was when I first introduced him to Buffalo chicken yeah and stuff like that and he was like never had buffalo chicken I think the sound of it Buffalo sort of thing and then he had it and he was like yeah and I said to him have you been to that c had it about six times last week he was hooked on it yeah and I think he’d be the same with sausage and gravy I do as well so we’ll have to we have to make some and uh and let him try it as a as a thing for that but that’s this guy just makes you so happy and like uh he just puts a smile on your face don’t he and his wife’s like quite a lot younger than him oh really yeah I played a lot yeah so uh right yeah yeah exactly but he’s just a happy go-lucky guy is he sort of thing I just love the basicness of being out on the planes there like where he is on the ranch or wherever he is and uh and he’s just s like cooking it up and you know just but he’s cooking in like with coal and you know dutch ovens and stuff like that which he’s not easy to do I don’t think but he’s he’s got it down P guy’s a legend man really really like this guy there be plenty more coming from him if if you want it like this than on the channel because he’s for me I just if you don’t I’ll just watch it on my own cuz it’s it’s absolutely brilliant but yeah anyway uh Kent Rollings with old fashioned biscuits and gravy hope you guys enjoyed it don’t forget like And subscribe and we’ll see you on the next one cheers