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.
1 pkg. dry yeast
1 tsp. sugar
1/4 C. milk
1 pt. milk, scalded and cooked
1/2 C. mashed potatoes
1/2 C. shortening
1/2 C. sugar
3 C. four
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
Dissolve yeast and sugar into 1/4 cup of milk. Add to 1 pt. 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 ride 1 hour. Roll out the Denver biscuits on floured board, place in greased pan. Let rise 2 hours. Bake you Denver biscuits at 400 degrees for 20 minutes.
CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes.
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