Denver biscuits are light fluffy biscuits that use yeast to help them rise. They are made with mashed potatoes and sugar which gives them a sweet yeast roll flavor. It’s the best cross between a breakfast biscuit and dinner roll.
This recipe is from the archives of my grandmother, Ethel Eynard, Jefferson City, MO. 1950. My grandmother knew all about biscuit making.
These Denver biscuits have yeast inside of them and they get their name from being so high. Dever is also known as the mile high city.
Enjoy some Denver biscuits today.
These biscuits are great for dinner. Serve them with these recipes:
- KFC Fried Chicken
- Cracker Barrel Meatloaf
- Roasted Chicken Leg Quarters
- Copycat Honeybaked Ham
- Succulent Bacon Wrapped Pork Tenderloin
- 1 1/8 teaspoon active dry yeast or 1 package
- 1 teaspoon sugar
- 1/4 cup milk
- 1 pint milk, scalded and cooked
- 1/2 cup mashed potatoes
- 1/2 cup shortening
- 1/2 cup sugar
- 3 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- Dissolve yeast and sugar into 1/4 cup of milk. Add to 1 pint milk that has been scalded, mashed potatoes, shortening, sugar, and flour. Mix well and let rise 2 hours. Mix in baking soda, baking powder, and salt. Add enough flour to make soft dough, let rise 1 hour. Roll out the Denver biscuits on floured board, place in greased pan. Let rise 2 hours. Bake your Denver biscuits at 400 degrees for 20 minutes.