Denver Biscuits – these are unique biscuits, they use yeast, and they raise mile high, well almost mile high.
These 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.
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 like biscuits on floured board, place in greased pan. Let rise 2 hours. Bake at 400 degrees for 20 minutes.
 |
Loading ...
Loading ...
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 the restaurant originals that you would normally go out to try. 