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.


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.


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.


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.


Allow to rise one hour at room temp.


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


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


Healthier Chocolate Chip Cinnamon Cookies

Who doesn’t love chocolate chip cookies? Everyone deserves a treat now and then, but why not add or change a few ingredients to make them slightly less sinful with the same indulgent taste? If you haven’t read about coconut oil lately, you should! It’s so very good for you and it’s delicious! Plus, whole wheat flour and heart healthy cinnamon? Gosh, these cookies are almost a vegetable! Kidding. But they are really tasty and sneak a few healthy ingredients into a classic comfort food.

Here’s the recipe. Enjoy!!

Chocolate Chip Cinnamon Cookies

1/2 cup organic, unrefined coconut oil

1/2 cup organic, unsalted butter

1/2 cup turbinado sugar (white works too)

3/4 cup firmly packed dark brown sugar

2 teaspoons real vanilla extract

1 cup all-purp. flour

1 1/4 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon kosher salt

2 heaping teaspoons cinnamon

2 cups chocolate chips

1 cup chopped pecans (optional, but it is perfect with the cinnamon)

Ready for the first step? DON’T preheat the oven. You’ll see why in a minute.

In a large bowl or stand mixer, cream the , coconut oil, butter, sugars, and vanilla. Add the eggs and blend well.

Combine flours, baking soda, salt, and cinnamon. Add to the wet mixture in half cup or so increments, and blend till almost combined. Stir in the chocolate chips and pecans, if using. Cover and place in the fridge for an hour. This step is important if you like thicker, chewy cookies. If you prefer thin, crunchy cookies then just skip this step.

Preheat oven to 375. A mini ice cream scoop is very handy but if you don’t have one, just drop 2 Tablespoons sized chunks on a nonstick cookie sheet. Bake for 10 – 12 minutes then let cool on a wire rack.

Most recipes would say cool for 5 minutes, I say “Who does that?? Dig in!!”