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2 Ingredient Biscuit Recipe! Whipping Cream Biscuits #bestbiscuits #easy biscuits
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Jan 22, 2025
Printable recipe below! These are the best and easiest 2 ingredient biscuits ever! Used in this video: Dutch oven lid lifter https://www.kentrollins.com/shop Dutch oven trivet https://www.kentrollins.com/shop Lodge 10-inch Dutch oven https://amzn.to/2lJmDgG Apron https://www.kentrollins.com/shop Enamelware https://amzn.to/3m07G9k Rode wireless Go 2 mic: https://amzn.to/3seAQ7X Cowboy Hat: Chazhatz.com ARIAT Clothing: Kent’s Favorite Ariat products - https://bit.ly/3LdR2gn Save 10% off your first Ariat order: http://bit.ly/3JXvfst For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ======================
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0:00
on a ranch the alarm clock goes off 2:00
0:02
to 2:30 every time got to get up make
0:05
bread folks if I knew this recipe
0:07
existed I could have slept two more
0:08
hours two ingredient biscuits and no
0:11
rise
0:12
[Music]
0:16
time easiest biscuits in the world two
0:19
ingredient biscuits which this blows my
0:21
mind it does and and they're so good and
0:23
they're so easy anybody can do them even
0:25
the beig has made them a time or two and
0:27
right now he looks pretty tired because
0:29
he's been making biscuits but you know
0:31
on a ranch it's really the first thing
0:33
we did after we got a fire going and
0:35
coffee on was make bread but it was
0:37
always something that had four five six
0:39
different ingredients cuz youd have
0:41
flour you might have milk you might have
0:43
cyos starter salt baking powder who is
0:45
the star of the player today self-rising
0:48
fly self-rising fly was invented back in
0:51
the 1840s so hey it is pretty simple and
0:53
easy to do remember when you're using
0:55
self-rising flour you don't have to add
0:57
no baking powder no salt nothing like
0:59
that whipped cream and flour that's all
1:02
that's in these biscuits now if you're
1:04
doing this in the house go ahead and
1:05
preheat that oven to about
1:07
400° and if you're going to cook
1:09
biscuits in the house please cook them
1:10
in a cast iron skillet they're not just
1:12
for frying with they are great to cook
1:14
biscuits cornbread stuff like that in so
1:16
get that oven preheated if you're
1:18
outside like we are you better have you
1:20
some coals cuz we're going to throw them
1:21
in a dutch oven we are two cups s rising
1:24
flour don't pack it just get it in there
1:27
shake the loose off the top get you a
1:29
knife whatever you need to do is scrape
1:31
it we need to sift it what does sifting
1:34
do to flly as grandma would say years
1:36
ago would get the weavel out and the
1:38
mice peels but it's going to make them
1:40
more light more Airy and more fluffy two
1:43
ingredient biscuits we're talking about
1:45
a cup and a half of heavy cream now what
1:48
would happen if you used milk well if
1:50
you use milk number
1:52
one you're not getting the butter fat
1:56
content that's in cream oh you need this
1:59
in there one to get that consistency
2:02
that's really rich from the butter and
2:03
the cream but you're getting that fatty
2:05
in there too which is going to really
2:06
make it a more moist light and fluffy
2:10
we're just going to get them mixed up
2:11
here get them onto a cutting board knead
2:13
them a
2:14
[Music]
2:23
little get you a little flour on your
2:25
hands let's get it back into sort of a
2:28
ball stage now I want this to be a
2:31
little sticky because one thing I
2:32
learned from making bread so long ago
2:34
from my mother and my grandmother a dry
2:36
biscuit is not worth much so we're going
2:39
to keep just mashing this over a little
2:41
flatten it out pull it back over here
2:44
and ain't like we're going to need it
2:45
for 15 or 20 minutes like some pizza
2:47
dough we about through folks so when you
2:49
get this together and you can see it's
2:51
not sticking to my hands but when you
2:54
pull it apart here it'll sure still
2:56
stick to them on the inside of this
2:58
watch this this going to be really good
3:00
okay okay ready
3:02
yeah did you get that yeah okay so but
3:06
that wasn't a good camera clap I need
3:07
like two solid claps try it again good
3:11
oh
3:12
[Music]
3:14
oh we won't show that one so get it here
3:17
on your flowered board you can mash it
3:20
you can use a rolling pin whatever you
3:22
want big what do you think what is the
3:25
thickness of them biscuits can you tell
3:28
me let me get her down there where you
3:29
can see it thickness big says they're
3:31
pretty close to a half inch bacon grease
3:34
we want to get that really good crust on
3:36
the bottom of them biscuits you can do
3:39
that with butter but I prefer it to be
3:40
bacon grease going to add a little more
3:42
flavor to it rub it around in the bottom
3:44
on the edges a little we're getting
3:46
about 8 to 10
3:48
biscuits these will double more in size
3:51
when you cook them so take this biscuit
3:53
cutter long time ago in a ranch people
3:56
told me do not twist the biscuit
4:00
why is that Shen because it seals the
4:03
dough and won't let it rise as much that
4:05
is true so just take the biscuit Mage
4:08
and just cut it get it out there keep
4:11
you some flour handy on this and I want
4:15
you to gather that dough back up I don't
4:17
want you to work it anymore I just need
4:18
to get it to where we can cut some more
4:20
biscuits out of there so there's
4:24
another and don't Crow them too much in
4:26
here we want to give them room to grow
4:28
this way and that way way unlike a sough
4:31
biscuit if you don't hem him up he'll
4:33
run everywhere but these they'll stay in
4:36
that shape and I will tell you this you
4:39
can make these biscuits like this put
4:40
them on a piece of wax paper on a sheet
4:43
pan freeze them individually bring them
4:46
out cook them just going to take you a
4:47
little longer to cook them when you get
4:48
them in the oven but you know you you've
4:50
heard of basting biscuits or bread with
4:52
butter we're going to base them with
4:54
some more whipped cream it's going to
4:56
give them more of a Browning effect
4:58
they're pretty close to but you're
5:00
getting some of that moisture off this
5:02
butter that's in this cream I'll meet
5:04
y'all over here at the hot
5:06
[Music]
5:18
coals y'all have seen me cook something
5:20
in a dutch oven many many times but
5:22
bread was the first thing I ever cooked
5:24
in a dutch oven now when you go to
5:26
cooking bread and you say you're reading
5:28
a recipe preheat your oven do not
5:31
preheat a dutch oven to cook bread in it
5:34
you can pre-warm it but don't preheat it
5:36
because a lot of times in biscuits will
5:38
burn halfway before you even get
5:39
finished because you got the skillet the
5:41
oven too hot you do we're going to set
5:43
it on a tall trivet which is about 5 in
5:45
high coals around the outside edge of
5:48
the trivet which is really in line with
5:50
the outside edge of the Dutch oven CO's
5:52
pretty pretty light to medium today
5:54
there's not much Breeze but also loaded
5:57
up pretty heavy on top because remember
5:59
in the house we're cooking these at 400°
6:01
and it's going to take you about 15 to
6:03
18 minutes put the lid on them let's get
6:05
to cooking because if you looking you
6:07
ain't
6:09
[Music]
6:21
cooking a lot of times if I was cooking
6:23
biscuits you know what it'd be it'd be
6:25
dark I mean pitch dark because breakfast
6:28
on a ranch is usually between four and
6:30
fives Cowboys are stirring around
6:32
looking for that coffee pot and uh you
6:34
can always see them coming everybody get
6:36
them a cup we visit about what's going
6:38
to happen that day mostly it's about is
6:40
the weather uh going to rain going to
6:42
blow most time it's going to blow this
6:45
is really how A morning starts on a
6:47
ranch even back when I was guiding El
6:49
hunters in the Heil of wilderness so
6:50
many years ago this is where it started
6:52
fire coffee and biscuits you know old
6:55
cookie going down the trail and when I
6:57
say the word cookie I've got so many
6:59
comments from folks who was cookie
7:02
cookie was the man that was the cook on
7:04
the Chuck Wagon you know there was
7:06
cusino there was cookie there was dough
7:09
puncher I've heard him called a dough
7:10
roller there was the biscuit man coffee
7:13
man he was a barber a dentist a cook he
7:16
was all them things even a psychologist
7:18
there was a meeting place at this wagon
7:20
back then it was just twice a day it's
7:22
all the mo all the meals they're going
7:24
to get breakfast supper what was it a
7:26
lot of times Beans Coffee and be biscuit
7:30
same thing for supper today we have the
7:32
same mechanism that old cookie worked
7:34
with going down the trail and that's a
7:35
dutch oven using the same methods that
7:37
he used to cook it with we've just got a
7:39
whole lot more to work with but I I
7:41
really think a lot of his staple was
7:43
bacon powder biscuits and uh sough
7:45
biscuits but a lot of times in cold
7:47
weather you know CYO starter works best
7:50
temperatures above
7:52
70° well that starter a lot of times was
7:55
kept in a little old leather flask or
7:56
maybe a buffalo hide flask that was kept
7:58
warm to body he would sleep with it at
8:01
night to keep it active but also he made
8:03
a lot of just bakon powder biscuits did
8:06
you need some gravy with them probably
8:07
you did but you know you'd hear them old
8:10
Cowboys I'd hear them talk a long time
8:11
ago them biscuits was so dry and hard
8:13
youd kill a crow at 40 yards with them
8:15
and that's something that always stuck
8:17
with me because you really want to make
8:18
that biscuit as light and fluffy as
8:21
possible you know as we did some
8:23
research a long time ago for our
8:24
cookbook uh we looked back on grocery
8:26
list that old cookie would put together
8:28
for you know a Long Trail Drive from say
8:31
South Texas you know down there in San
8:33
Anton all the way to to abalene Kansas
8:35
to hit the rail head or even further uh
8:38
and there was a lot of flour never once
8:40
did I see it mentioned there was self
8:41
rising flour but he have baking powder
8:43
he'd have salt so he was making bread or
8:46
pies something like that probably every
8:48
day
8:50
[Music]
8:59
as you're cooking along with these
9:00
biscuits remember there's no temperature
9:03
dial on a dutch oven so rotation really
9:05
is your best friend ever and Cal
9:08
management so rotate the lid one way the
9:11
bottom the other way and you're even out
9:13
any hot spot you have from too many
9:15
coals in one side or the other but also
9:17
remember too A lot of times that bottom
9:20
is going to get done before that top
9:21
does so we're going to check that
9:23
periodically to make sure we ain't
9:24
burning them biscuits because if people
9:26
tell me all the time I never burn a
9:28
biscuit I'll say you ain't cook long
9:29
enough or it'll
9:33
[Music]
9:51
[Applause]
9:54
happen ain't them some pretty biscuits I
9:57
mean them might be some of the prettiest
9:58
biscuits know I'm I'm impressed how high
10:01
they rise yeah and they're so light and
10:03
Airy and fluffy I mean I'm going to let
10:06
this cool just me them are still pretty
10:08
hot but as we was cooking along I
10:10
thought I was pretty close to getting
10:11
them done but I checked them they were
10:13
still just a little doughy in the middle
10:15
you could sort of feel that sort of
10:16
squeeze there so I had to add me some
10:19
more heat around the bottom uh didn't
10:21
need any on the top in fact we pulled
10:23
some it back off away from the lid there
10:25
a little but right before a plum
10:26
finished I give them a little basting
10:28
with butter and we as good good to go so
10:30
this one that I pulled a half first I
10:32
mean that one's you've seen that melted
10:33
butter on that one and I'm going to let
10:35
the beig have a bite of that one in a
10:36
minute but folks I judge a biscuit by
10:39
first of all it's not crumbling and
10:42
falling apart okay that's number one
10:44
thing and you can you can feel it and
10:46
it's it's just a moist light
10:49
biscuit star of the show whipped cream I
10:53
mean this is one of the recipes that's
10:55
really amazed me you know these I've
10:58
made a lot of biscuit every kind from
11:00
Sido to buttermilk to bacon powder to
11:03
butter biscuits and I think I do like
11:05
the taste of these because you know them
11:08
I think they're Grand's biscuits you buy
11:09
individually that are Frozen to me these
11:12
taste a little bit better than them but
11:13
pretty similar to them so and I can
11:16
remember a lot of times we'd be making a
11:17
lot of bread if there's some left over
11:19
you'd go bury it on ranches I don't know
11:21
if it ever grew a biscuit tree but thank
11:23
you my friend for always being there do
11:25
we have a snower there he is
11:29
you like a butter biscuit Lou Lou's
11:31
under the wagon L get up from there come
11:34
on
11:35
dooker how about a butter biscuit and
11:37
you got two in the bushes behind you
11:40
Cletus y'all coming come on Cletus come
11:43
on and if I throw it I guarantee you
11:45
this here will beat you to
11:47
it I knew it I told you
11:54
Cletus smooth as butter
12:01
[Music]
12:07
so good it is well it is with great
12:10
pride honor and privilege that I tip my
12:12
hat to all the servicemen and women and
12:14
all the veterans that have kept that old
12:16
flag of flying over Camp no matter where
12:18
we are and no matter where they are we
12:20
commend you all we do I I hope y'all
12:22
sure enjoyed going back in history with
12:24
us and maybe resettling up an old
12:27
classic here because whipped cream
12:29
biscuits two ingredients don't get no
12:31
better than that they don't be sure and
12:33
check out the website we're going to be
12:34
at wagons for warriors Lebanon Missouri
12:36
Memorial Day Weekend hey you can come up
12:39
there you can see probably 26 27
12:41
different wagons it's a great closet
12:43
we'd love to see you there well folks I
12:45
I need you to know first of all that I
12:48
get a lot of comments say hey Ken I'm
12:50
I'm really having a hard time I'm really
12:52
struggling I'm going to tell you folks
12:54
don't ever give up uh you know it's as
12:56
my dad would say when he was going
12:58
through cancer ain't no step for a
12:59
stepper and you always make a difference
13:02
in someone's life because y'all are
13:04
watching me and Shen channel here on
13:06
YouTube and you make a difference to us
13:09
you're are family and that's what it's
13:10
all about you know whether it's a
13:12
handshake or a smile you're making a
13:15
difference to someone and you're sure
13:17
making a difference to us me get in here
13:19
and give you a great big old hug God
13:22
bless you each and everyone and I'll see
13:24
you down the two ingredient biscuit
13:26
Trail
13:31
and I think we ought to get started
13:32
because I have my biscuit attendees in
13:34
Camp today what you keep looking at that
13:36
little biscuit man right
13:39
there there's one over there too yeah I
13:41
don't know where the rest of them at
13:44
okay okay just pick up we're good well
13:47
it's got a lot of color to it now it's
13:49
got a lot of what color to it we won't
13:52
show the bottom hat okay how many of you
13:55
got a biscuit cutter raise your hand 1 2
13:58
3 4 5 5 6 7 8 9 10 everybody's claiming
14:02
they got a biscuit cutter
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