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
Denver Biscuits
Denver biscuits are biscuits that have yeast in them to make them raise mile high.
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Servings: 12
Calories: 262kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 262kcal | Carbohydrates: 37g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 263mg | Potassium: 164mg | Fiber: 1g | Sugar: 11g | Vitamin A: 70IU | Vitamin C: 2.1mg | Calcium: 69mg | Iron: 1.5mg
Lauren
Thank you so much for sharing this! I have this recipe (partially) on a torn napkin from my grandmother, but have been trying to piece together all the details. This just made my night! Do you know how thick you usually roll the dough out to? Thank you!
Stephanie Manley
I would roll these out to 1/2 inch. I hope this helps.
JP
I am from Jefferson City and my mother made these on hoidays. My sister recently made them for an Easter celebration, and it took me back to when my mother was still here.
Stephanie
I am so glad 😉 I love Jeff City. I haven’t been to Central Dairy in a long time.
Lou marlin
Love these a lady named Sandra used to sit my kids made these all the tine back in the middle 70’s and I forgot about them until now, and decided to look them up on internet to see if I could find a recipe. Thank you
Stephanie
I hope you enjoy these.
Lynnette Barger
I love these biscuits. It is identical to the recipe my grandmother passed down to my mother. Mom remembers grandmother calling her sister in the early 1920’s (long distance) to get the recipe. Long distance was about 6 miles (from Lewis Station to Calhoun). Grandma made them for many a picnic and church dinners. Mom got the recipe from grandma in 1966. Grandma started out with a pinch of this and a pinch of that and mom said “hmmm, let’s make some” and mom measured out the pinches and handfulls.