Mom’s Denver Biscuits

I am so excited to share this recipe!  It’s versatile and crazy delicious.  Besides making killer biscuits, it can be used for deep dish pizza, emapanadas, sopapillas, tortillas, breadsticks, pretty much whatever you can think of and it freezes well.  Enjoy!

Pour 1 qt./4 cups milk (we use rice milk) into a saucepan.  Slowly heat till scalded.  Bubbles should be rolling on the sides and under surface but not boiling.  Remove from heat and add 1/2 cup sugar and 1/2 cup coconut oil or shortening.  Allow to cool then add 2 Tbs yeast.  Wait a few minutes to let yeast proof, then add 2 tsp each baking powder and salt, 1/2 tsp baking soda, and 8 cups flour.  Stir till mixed or find someone else to do it for you.

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Cover and let rise in the refrigerator overnight.

This is what it will look like in the morning after gently scraping down the sides of the bowl.

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Turn out onto a floured surface and pat into the general shape of a 9 by 13 Pyrex.  Cut into even squares with a knife or pizza cutter.

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Pour a generous amount of olive oil into the glass baking dish.  Coat each biscuit on all sides with the oil in the baking dish and fit them in side by side.

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Allow to rise one hour at room temp.

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Bake at 400 for around 30 minutes and tent with foil if the tops start browning too fast.  I hope you enjoy this recipe as much as our family does!

Photo from Aug 29, 2013

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Breakfast sandwiches with Denver Biscuits, Morningstar sausage, eggs and cheddar cheese.  Good morning!

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2 thoughts on “Mom’s Denver Biscuits

  1. They look magnificent! Best looking Denver Biscuits ever I’ve laid eyes on and my mouth is watering just thinking about them! I like your helper too! Moomie would have been so proud!

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