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Denver Biscuits

Denver biscuits are light fluffy biscuits that use yeast to help them raise. 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 the Denver biscuits get their name from being so high. Enjoy some Denver biscuits today.

denver mile high biscuits

Denver Biscuits

Denver Biscuits

  • Author:
  • Recipe Type: Bread Recipes, Family Recipes
  • Prep time: 2 hours
  • Cook time: 20 minutes
  • Serves: 8
Denver Biscuits

These biscuits have a lot of lift.


  • 1 package dry yeast
  • 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.

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  • 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.