Denver Biscuits

by Megan on March 10, 2010

I’m a bready. I love all things bread. Jake always tells me to just take the last piece when we are out to dinner because he knows I want it. Probably because I’m gazing at it or something. So of course I fell head over heels for these Denver Biscuits.

I had one with dinner and one after with honey on it. I might’ve just finished eating one for breakfast, and am currently debating eating a second. I think I could exist on just eating these alone. I’m just saying.


Let me explain a little. These are a roll + biscuit combo. There’s yeast involved so they can’t just be a biscuit… What I’m trying to say is that these guys are so much more than a biscuit or a roll! They are a dreamy marriage of the two.

Oh! And they’re easy. You don’t have to wait around for them to rise or anything, probably since they’re part biscuit. And the result is so light and amazing and you’ll want to make them daily. It’s just bound to happen.


Since it’s just Jake and me I made half of the recipe below. It made 10 glorious honey-worthy biscuits.

(8 on one cookie sheet + 2 regular and 1 for Elliot in a cake pan)


Denver Biscuits
Recipe from my sister Sally who knew I’d love these at first bite


  • 1 cup warm water
  • 1 T yeast (I used rapid rise, but active dry should be fine.)
  • 1/4 cup sugar
  • 3/4 cup vegetable oil
  • 2 cups buttermilk*
  • 4 t baking powder
  • 2 t salt
  • 1/4 t baking soda
  • 6 cups flour (approximately)

* If you don’t have buttermilk simply put two tablespoons of lemon juice in the bottom of a 2 cup measuring cup and fill to the top with milk. Let sit until time to mix in with the other ingredients.


  1. Preheat oven to 400°F. In a large bowl, dissolve yeast in warm water until foamy. Add sugar, oil, buttermilk, baking powder, salt and baking soda. Mix until combined. Add flour a couple cups at a time and stir with a wooden spoon, until ready to knead.
  2. Pour dough out on a floured surface and knead for a few minutes, or until no longer sticky. Pat down until about 3/4-1 inch thick. Cut with round biscuit cutter or glass dipped in flour. Place on a greased baking sheet and bake for 15-18 minutes or until golden brown.


Hey there, Elliot’s ears. What up, Denver Biscuits of my dreams.

{ 10 comments… read them below or add one }

Sally March 10, 2010 at 9:36 am

I must say, Elliot’s little ears just made me laugh out loud!

I’m SO glad that these little bits of yumminess live up to the hype.


Megan (megabite) March 10, 2010 at 10:18 am

He’s always peaking at everything. 🙂

I just want to eat these every day!


Lora March 11, 2010 at 9:01 pm

I laughed too when I saw elliotto’s ears:) I’m going to make these soon!


beckie March 14, 2010 at 9:57 am

I love everything about this. I love Elliot’s ears. I love the tea towel that says “better late than never” and I adore the idea of Denver Biscuits. A roll with a fluffy biscuit center sounds like absolute heaven!


Judy March 14, 2010 at 12:44 pm

I just made these for dinner along with ham loaf and asparagrass. They rose so nice and were a snap to make. I am also a breadie so loved, loved, loved these. Cosmo, Sarah’s dog will get one also he is waiting by the stove!!


Megan (megabite) March 14, 2010 at 1:37 pm

Cool Judy! I’m glad you liked them! I kinda want to make them again, already!


Megan (megabite) March 15, 2010 at 8:36 am

Oh Beckie. I wish I could mail you one of these guys right out of the oven. I’d do it!


sara March 15, 2010 at 6:45 pm

Woww, what an amazing recipe! no knead bready biscuits?? Mmm can´t wait to try them! Original recipe, thanks for sharing!


Megan (megabite) March 15, 2010 at 8:03 pm

Thanks Sara! Enjoy!


jenny February 3, 2013 at 6:46 pm

so glad you re-posted these on facebook. they were new to me, and I made them tonight to go with some white bean soup. SO GOOD. I could subsist on carbs alone, sadly, so they were definitely right up my alley. 🙂


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