Steaming Water and Rising Biscuits

The art of making biscuits is a delicate one, requiring precise temperatures and gentle handling to achieve the perfect rise. To begin, steaming water was poured over the biscuits to help them rise even quicker. The narrator then proceeded to place the trivets on top of the biscuits, which served as a conductor for the heat. As the steam rose, the biscuits began to double in size, indicating they were almost done.

Using a toll that sells on their website, the narrator created five and a half inch tall trivets that made bread cooking much easier. The light layer of coals on top of the dutch oven provided just enough heat to allow for even rising. As the wind blew at a gentle 20-25 miles per hour, the narrator carefully raked away any remaining coals underneath the biscuits to ensure they cooked evenly.

Once the biscuits had risen and began to separate from the inside wall of the dutch oven, it was clear they were near done. The narrator then removed the bottom heat source as cast iron is designed to hold heat and conduct it well. With that, the baking process continued, and the biscuits emerged perfectly cooked with a beautiful crust.

The finished biscuits were a sight to behold, filled with jalapenos and melted cheese. A fork was inserted into one of the biscuits, showcasing its golden-brown goodness. The narrator's help was on hand, eagerly awaiting their turn at sampling one of these delicious biscuits.

As the recipe came together, the narrator emphasized that it was an easy process, even for those new to cooking. With a gentle touch and the right amount of heat, anyone could create these mouthwatering treats. However, as the Christmas episode approached, the narrator reminded viewers that every day is Christmas, and joy can be found in the simple act of sharing meals with loved ones.

The narrator took a moment to acknowledge the service members and veterans who keep the country safe. They expressed gratitude for their bravery and encouraged everyone to stay safe while carrying out their duties. Finally, as the episode came to a close, the narrator gathered everyone together for a big hug and a biscuit, expressing their love and appreciation for their viewers.

Tips and Variations

The narrator offered one final piece of advice: using cold soda pop can help bring out the flavors in biscuits. They found that buttermilk added a tangy taste to their creations. Lemon and lime also made an appearance, with the narrator suggesting these ingredients be incorporated into future biscuit recipes.

As the episode drew to a close, the narrator bid farewell to their audience, inviting them to explore their website for more recipes and cooking tips. With that, they signed off, leaving viewers to drool over the images of perfectly cooked jalapeno cheese biscuits.

"WEBVTTKind: captionsLanguage: enyou know they'll be talking about praise the lord and pass the biscuits but where's the biscuits the biscuits is right here and guess what jalapenos and cheese and even sprouts soda popping these that make them rise up oh so good folks come on because we're sharing the christmas episode with you and these are a present hey thank y'all for stopping by camp on a breezy afternoon and guess what ho ho ho and jingle bells it's christmas time again the cowboys cooking oh i thought y'all come to hear christmas carols no y'all come to see what we're gonna cook up for the christmas episode and what are we talking about well let's call it in a way an old-fashioned buttermilk biscuit with a cowboy twist because what's in it jalapenos and cheese oh my gosh but there's a kicker in that too i'm not going to tell you the rest of it you'll have to stick around and watch it but folks these were sort of inspired to me by some of them red lobster cheddar biscuits you know and i took this and i raised it up about 14 notches to the comfort level was plumb out of sight and you could dip them in gravy you could dip them anything you wanted them to be so good but hey everything that we use in this video will be listed right down there in the little links below and hey let's get after some biscuits well my biscuit supervisor is there ready to go yes he is he is re he's looking pretty sleepy now big he really don't like these biscuits because they got the jalapenos in there but i always pinch him a piece off the top because he is the official biscuit supervisor he is and hey remember in the cookbook that this recipe is in and guess what it is in our new cookbook faith family and the feast but all these if you're not cooking it in a dutch oven all the recipes have been converted over into oven temperature so preheat your oven right about now to 350 degrees now we're talking about yeast and i want you to get a really good yeast i do i've poured one of them packets in here and i love to use the rapid rise but check the date on that yeast every time to make sure it ain't outdated and we need to proof it how are we proving that this is yeast because that's what it said in the package right but to proof yeast to make sure it is good a little bit of warm water never hot water because hot water will kill yeast and we're going to let this set to me after we get stirred up to make sure that there is some fermentation some bubbling going on there and that way we will know that our yeast is good so make sure you get it stirred up well and then just let it set about three or four minutes and you'll be good to go so while that yeast is sitting there proofing we're gonna go ahead and get some stuff in this bowl to where we can mix it all up butter milk now if you ain't got no buttermilk and we need two cups and i want somebody to holler in the audience when they think that's it enough you behind the 14th mesquite tree by the cactus how many he said a little bit more so we'll kick right there two cups now we're gonna add about what remember i told you there was a kick in this lemon lime soda pop so what's that going to help it do the carbonation in there is going to help it go poof poof and it's going to be good now we're going to start with about that much which is about a half of that can right there and then we're going to put in a fourth of a cup of sugar which is about that much and then we're going to look for a whisk somewhere on this table and get this mixed up really well the yeast has says i am proof that i am yeast make sure that it all gets back in there get her stirred up well in there with the flour and to that i want you to add some bacon powder no teaspoons today huh well it's a little windy and you never know where that stuff might end up when you're trying to get it in a teaspoon or a tablespoon so we're going to call that the right amount supposed to be around two and a half tablespoons for this i'm pretty sure some salt and people have been telling me on youtube why did you throw the salt over your shoulder shin for luck yeah but one other thing throw it in satan's eye blinded him it did uh-huh so we got that but also the thing that i really like in this recipe that you put in some baked good recipes baking soda but i have to stop right here a lot of people have been confused because they're see how that spell be a king baking powder i don't say baking i say bacon so people want to know how do you make bacon powder i tell them cook it till it's burnt then put it in a pulverizer chop it up you got bacon powder make sure there's no lumps no clumps no abrasions and i'm just going to tell you right now there's some things fixing to happen that's going to shock your mind you know what they are they are called them jalapenos that you heard me talking about now i was very kind and gracious today i was i took the seeds all out of them besides them four and i took all the little stems out of them so rake them in there i like to use eight is what the recipe calls for if it's just me and the bee probably about 12. now to that the recipe calls for cheddar cheese but i'm feeling pretty festive today so we're gonna go with all kinds of cheese which is sort of a fiesta blend that we have grated up here some monterey jack and some cheddar and probably pretty close to three three and a half measure that that's that was plenty huh oh my god let's hear it for the wisconsin folks haha give it up they know they'd be lacking some of that they do when you get to this point i need you to mix it like this for a little bit big this is already looking pretty good to me and channel zoom in here you can see there's a lot of foaming and fizzing going on due to the baking soda buttermilk and the sprite soda pop so make sure you get this all mixed well and then we'll start putting in the flour flour flour f-l-u-r flour and people ask well what do you like to use i'd be liking king arthur i really do probably the best i've used some white lily i've used some peter pan just make sure you buy good flour when you start now all bread recipes will tell you two and a half to three three to four four to five whatever it may be don't just dump it all in there because we can't take that out if it's too much we want these to be pretty light and fluffy so let's just start with about two cups and then we'll add some more this is really about two and a half that was pretty well heaping it was just go to folding it in i just like to fold it in there until it gets about right and let's see which way the windage is today it's right in my drawer oh right in your direction there we go so get the rest of it in there if you can if the wind ain't blowing keep stirring until it gets to the right consistency and that consistency is just where it will not hardly stick to your hands and then let's flour the surface because i want the air on the side of too wet as to too dry so let me get this covered just go ahead and dump her out and everybody be trying to tell you right now that's way too wet there you can't be doing nothing to that well folks put a little on your hands here and then we're not going to knead it long i just want to fold it together a few times to work it and if we see one of them wet spots just go ahead and let her have some of it a little bit more make sure if you turn your flyer up and you ain't got none there put her back and then let's just go to mashing her out here you can use a rolling pin but why would you when you can just use your hand so get it to about that half inch consistency and we're going to cut as a biscuit now this is the preferred size that i like to use if i'm making biscuits for me in a beagle what size is that a green chili can never throw one of them away but when you put it in there how many of you are guilty of this biscuit seeing because i got chastised by an old ranch woman many years ago and i did this what does that do shin seals the edge that's right we cannot do that because we sealed the edge of the dough so it doesn't rise as well so cut them and just pull them cut them pull them make sure you put a little flyer on this every once while or you won't get it back get them all cut out there you need to go ahead and melt you about half three four stick of butter in a dutch oven a 12 is what we're going in today now this size it'll make about 16 to 20. so do it accordingly and you can't put these on we got culinary going on here he probably don't need none of them jalapenos oh yeah very sorry sorry about that big with this size biscuit cutter it'll make about 16 to 20 biscuits and don't try to cook these on a flat pan that's just got no edge to it because remember when we hem this up just a little we want bread to rise upward not to be falling out so let me get these in the oven and we'll get started cooking well we got them all in the dutch oven we did we're going to let them rise till they double in size we're going to set them over here by bertha in a warm spot now if you really need to hurry this project alone a little bit when you put that lid on that dutch oven you can put you just a few cool cools a few coals right there on top to help it generate a little heat now if you're in the house and you even need more tip than that get you a little pot of steaming water put these over and just let that steam come up above them it'll help them rise even quicker i'm going to get this over here by bertha let her go to rising they did rise till they was doubled in size then i took a trivet over there and we are using the toll which we sell off the website to five and a half inch tall trivets they are because they make bread cooking so much easier now it's pretty breezy today probably 20 25 mile an hour so it is a really light layer on top and a really light layer around the outside ring of that dutch oven but you see me reaching there too with that little lid lifter and rake them coals that were right there underneath it no coals under that bread today i promise you because the way that wind's blowing less heat and rotation will be our friend now as these begin to cook and begin to rise up a little more and closer to getting done you'll see them separate from that inside wall they'll just pull loose just a tad and when they do that that cast iron is trying to tell you hey them things is near done now you can take it off that bottom heat because this is not copper stainless steel t-fold any of them other cheap ingredients that don't hold heat cast iron and good cast iron will hold heat and conduct heat pretty even so you take it off fire it is still cooking it is done deal idiots stick a fork in them and some beautiful creations i mean look at all that color you got in there them jalapenos and that cheese melted in there i'm just gonna go ahead and do this for y'all right now so you can sort of drool over it oh my gosh look at all that cheesy goodness in there my help is all waiting for a biscuit they are sadie's tied up so bad she'd been wanting one for a long time and there's the mage but you see me over there when i was cooking these we had to make sure that them cold was raked out under the bottom of it no coals directly under there especially when it is this windy and really light around the top on the outside edge the way the wind was blowing which was out of the south on the right side of that dutch oven you see me even pulling coals out further because that side is really going to get hot these are the easiest things in the world to cook and oh i've had really good help and i have picked all of the jalapenos out of these maid says he don't like jalapenos neither so big thank you for all you do say thank you sugar where's my little major mutt there you go buddy everybody had one duke is off hunting hmm mage i'm just telling you right now let me just roll that dough roll it roll it fold it fold it roll it roll it put it in the pan that's good i'm going back for another uh-huh folks this is a really easy recipe to recreate and you could even make these a little bit ahead of time stick them in the icebox just when you bring them out make sure they come to room temperature and you let them rise a little again but we used to make this same recipe and just let them go for a while let them rise up so bold and beautiful they do but hey remember i told y'all this is the christmas episode i'm looking for santa claus to come flying by at any time there ain't a cloud in the sky nor a snowflake but that ain't what it takes to be christmas christmas comes every day it does because remember folks we are so blessed that we get to rejoice in the birth of christ that we can celebrate christmas and everything just starts over again for us every day is christmas and you got a present what is it today there's yesterday and there's tomorrow but today is the present unwrap that present let everybody see you give the world a big smile it is a great thing so remember to check our website there's a lot of stuff on there for christmas you never know what santa claus might want to fill you stalking with as always i tip my hat to all our service men and women and all the veterans and everybody that's keeping this country safe we just ask you to just oh be so safe out there and what you all are doing god bless each and every one to the rest of you come on in here everybody we're going to get a big old hug and i'm going to hold a biscuit we love you so much thank you for watching our videos and we'll see you down the jalapeno cheese biscuit trail eyes on the camera yeah don't blink this is a easy recipe to create recipe sugar buttermilk lemon lime soda pop is good i do loving these biscuits they do it ain't too big look here we have a rockyou know they'll be talking about praise the lord and pass the biscuits but where's the biscuits the biscuits is right here and guess what jalapenos and cheese and even sprouts soda popping these that make them rise up oh so good folks come on because we're sharing the christmas episode with you and these are a present hey thank y'all for stopping by camp on a breezy afternoon and guess what ho ho ho and jingle bells it's christmas time again the cowboys cooking oh i thought y'all come to hear christmas carols no y'all come to see what we're gonna cook up for the christmas episode and what are we talking about well let's call it in a way an old-fashioned buttermilk biscuit with a cowboy twist because what's in it jalapenos and cheese oh my gosh but there's a kicker in that too i'm not going to tell you the rest of it you'll have to stick around and watch it but folks these were sort of inspired to me by some of them red lobster cheddar biscuits you know and i took this and i raised it up about 14 notches to the comfort level was plumb out of sight and you could dip them in gravy you could dip them anything you wanted them to be so good but hey everything that we use in this video will be listed right down there in the little links below and hey let's get after some biscuits well my biscuit supervisor is there ready to go yes he is he is re he's looking pretty sleepy now big he really don't like these biscuits because they got the jalapenos in there but i always pinch him a piece off the top because he is the official biscuit supervisor he is and hey remember in the cookbook that this recipe is in and guess what it is in our new cookbook faith family and the feast but all these if you're not cooking it in a dutch oven all the recipes have been converted over into oven temperature so preheat your oven right about now to 350 degrees now we're talking about yeast and i want you to get a really good yeast i do i've poured one of them packets in here and i love to use the rapid rise but check the date on that yeast every time to make sure it ain't outdated and we need to proof it how are we proving that this is yeast because that's what it said in the package right but to proof yeast to make sure it is good a little bit of warm water never hot water because hot water will kill yeast and we're going to let this set to me after we get stirred up to make sure that there is some fermentation some bubbling going on there and that way we will know that our yeast is good so make sure you get it stirred up well and then just let it set about three or four minutes and you'll be good to go so while that yeast is sitting there proofing we're gonna go ahead and get some stuff in this bowl to where we can mix it all up butter milk now if you ain't got no buttermilk and we need two cups and i want somebody to holler in the audience when they think that's it enough you behind the 14th mesquite tree by the cactus how many he said a little bit more so we'll kick right there two cups now we're gonna add about what remember i told you there was a kick in this lemon lime soda pop so what's that going to help it do the carbonation in there is going to help it go poof poof and it's going to be good now we're going to start with about that much which is about a half of that can right there and then we're going to put in a fourth of a cup of sugar which is about that much and then we're going to look for a whisk somewhere on this table and get this mixed up really well the yeast has says i am proof that i am yeast make sure that it all gets back in there get her stirred up well in there with the flour and to that i want you to add some bacon powder no teaspoons today huh well it's a little windy and you never know where that stuff might end up when you're trying to get it in a teaspoon or a tablespoon so we're going to call that the right amount supposed to be around two and a half tablespoons for this i'm pretty sure some salt and people have been telling me on youtube why did you throw the salt over your shoulder shin for luck yeah but one other thing throw it in satan's eye blinded him it did uh-huh so we got that but also the thing that i really like in this recipe that you put in some baked good recipes baking soda but i have to stop right here a lot of people have been confused because they're see how that spell be a king baking powder i don't say baking i say bacon so people want to know how do you make bacon powder i tell them cook it till it's burnt then put it in a pulverizer chop it up you got bacon powder make sure there's no lumps no clumps no abrasions and i'm just going to tell you right now there's some things fixing to happen that's going to shock your mind you know what they are they are called them jalapenos that you heard me talking about now i was very kind and gracious today i was i took the seeds all out of them besides them four and i took all the little stems out of them so rake them in there i like to use eight is what the recipe calls for if it's just me and the bee probably about 12. now to that the recipe calls for cheddar cheese but i'm feeling pretty festive today so we're gonna go with all kinds of cheese which is sort of a fiesta blend that we have grated up here some monterey jack and some cheddar and probably pretty close to three three and a half measure that that's that was plenty huh oh my god let's hear it for the wisconsin folks haha give it up they know they'd be lacking some of that they do when you get to this point i need you to mix it like this for a little bit big this is already looking pretty good to me and channel zoom in here you can see there's a lot of foaming and fizzing going on due to the baking soda buttermilk and the sprite soda pop so make sure you get this all mixed well and then we'll start putting in the flour flour flour f-l-u-r flour and people ask well what do you like to use i'd be liking king arthur i really do probably the best i've used some white lily i've used some peter pan just make sure you buy good flour when you start now all bread recipes will tell you two and a half to three three to four four to five whatever it may be don't just dump it all in there because we can't take that out if it's too much we want these to be pretty light and fluffy so let's just start with about two cups and then we'll add some more this is really about two and a half that was pretty well heaping it was just go to folding it in i just like to fold it in there until it gets about right and let's see which way the windage is today it's right in my drawer oh right in your direction there we go so get the rest of it in there if you can if the wind ain't blowing keep stirring until it gets to the right consistency and that consistency is just where it will not hardly stick to your hands and then let's flour the surface because i want the air on the side of too wet as to too dry so let me get this covered just go ahead and dump her out and everybody be trying to tell you right now that's way too wet there you can't be doing nothing to that well folks put a little on your hands here and then we're not going to knead it long i just want to fold it together a few times to work it and if we see one of them wet spots just go ahead and let her have some of it a little bit more make sure if you turn your flyer up and you ain't got none there put her back and then let's just go to mashing her out here you can use a rolling pin but why would you when you can just use your hand so get it to about that half inch consistency and we're going to cut as a biscuit now this is the preferred size that i like to use if i'm making biscuits for me in a beagle what size is that a green chili can never throw one of them away but when you put it in there how many of you are guilty of this biscuit seeing because i got chastised by an old ranch woman many years ago and i did this what does that do shin seals the edge that's right we cannot do that because we sealed the edge of the dough so it doesn't rise as well so cut them and just pull them cut them pull them make sure you put a little flyer on this every once while or you won't get it back get them all cut out there you need to go ahead and melt you about half three four stick of butter in a dutch oven a 12 is what we're going in today now this size it'll make about 16 to 20. so do it accordingly and you can't put these on we got culinary going on here he probably don't need none of them jalapenos oh yeah very sorry sorry about that big with this size biscuit cutter it'll make about 16 to 20 biscuits and don't try to cook these on a flat pan that's just got no edge to it because remember when we hem this up just a little we want bread to rise upward not to be falling out so let me get these in the oven and we'll get started cooking well we got them all in the dutch oven we did we're going to let them rise till they double in size we're going to set them over here by bertha in a warm spot now if you really need to hurry this project alone a little bit when you put that lid on that dutch oven you can put you just a few cool cools a few coals right there on top to help it generate a little heat now if you're in the house and you even need more tip than that get you a little pot of steaming water put these over and just let that steam come up above them it'll help them rise even quicker i'm going to get this over here by bertha let her go to rising they did rise till they was doubled in size then i took a trivet over there and we are using the toll which we sell off the website to five and a half inch tall trivets they are because they make bread cooking so much easier now it's pretty breezy today probably 20 25 mile an hour so it is a really light layer on top and a really light layer around the outside ring of that dutch oven but you see me reaching there too with that little lid lifter and rake them coals that were right there underneath it no coals under that bread today i promise you because the way that wind's blowing less heat and rotation will be our friend now as these begin to cook and begin to rise up a little more and closer to getting done you'll see them separate from that inside wall they'll just pull loose just a tad and when they do that that cast iron is trying to tell you hey them things is near done now you can take it off that bottom heat because this is not copper stainless steel t-fold any of them other cheap ingredients that don't hold heat cast iron and good cast iron will hold heat and conduct heat pretty even so you take it off fire it is still cooking it is done deal idiots stick a fork in them and some beautiful creations i mean look at all that color you got in there them jalapenos and that cheese melted in there i'm just gonna go ahead and do this for y'all right now so you can sort of drool over it oh my gosh look at all that cheesy goodness in there my help is all waiting for a biscuit they are sadie's tied up so bad she'd been wanting one for a long time and there's the mage but you see me over there when i was cooking these we had to make sure that them cold was raked out under the bottom of it no coals directly under there especially when it is this windy and really light around the top on the outside edge the way the wind was blowing which was out of the south on the right side of that dutch oven you see me even pulling coals out further because that side is really going to get hot these are the easiest things in the world to cook and oh i've had really good help and i have picked all of the jalapenos out of these maid says he don't like jalapenos neither so big thank you for all you do say thank you sugar where's my little major mutt there you go buddy everybody had one duke is off hunting hmm mage i'm just telling you right now let me just roll that dough roll it roll it fold it fold it roll it roll it put it in the pan that's good i'm going back for another uh-huh folks this is a really easy recipe to recreate and you could even make these a little bit ahead of time stick them in the icebox just when you bring them out make sure they come to room temperature and you let them rise a little again but we used to make this same recipe and just let them go for a while let them rise up so bold and beautiful they do but hey remember i told y'all this is the christmas episode i'm looking for santa claus to come flying by at any time there ain't a cloud in the sky nor a snowflake but that ain't what it takes to be christmas christmas comes every day it does because remember folks we are so blessed that we get to rejoice in the birth of christ that we can celebrate christmas and everything just starts over again for us every day is christmas and you got a present what is it today there's yesterday and there's tomorrow but today is the present unwrap that present let everybody see you give the world a big smile it is a great thing so remember to check our website there's a lot of stuff on there for christmas you never know what santa claus might want to fill you stalking with as always i tip my hat to all our service men and women and all the veterans and everybody that's keeping this country safe we just ask you to just oh be so safe out there and what you all are doing god bless each and every one to the rest of you come on in here everybody we're going to get a big old hug and i'm going to hold a biscuit we love you so much thank you for watching our videos and we'll see you down the jalapeno cheese biscuit trail eyes on the camera yeah don't blink this is a easy recipe to create recipe sugar buttermilk lemon lime soda pop is good i do loving these biscuits they do it ain't too big look here we have a rock\n"