Saturday, April 16, 2011

Denver Biscuits

I was not going to post this recipe, because I did not like them. The texture was not biscuits like, and to sweet for me. My wife took them to work and pasted them out to her co-workers. The next time I went to her work to shop, they all stopped me to say how mush they loved them, so here they are. You decide for your self, if you like them or not.

1/2 cup mashed white potatoes
1/2 cup shortening
2 cups scalded milk
1 package active dry yeast
1/2 cup lukewarm water
6 cups all-purpose flour, sifted
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt

In a large bowl combine the potatoes and shortening. Pour scalded milk over the mixture, and blind until the shortening is melted. Cool. In a small bowl dissolve the yeast in the lukewarm water and add to the cooled mixture. Sift together the flour, sugar, baking powder, baking soda, and salt. Add to the potato mixture, stirring to make a soft dough. Cover and let rise in a warm place until doubled in bulk.
Grease bottom and sides of a 16" dutch oven. Stir down the dough. Turn onto a lightly floured surface, working with half of the dough at a time if working in a small area. Roll the dough out to the thickness of about 1" to 1 1/2" thick, and cut with a 3 1/2 " wide biscuit cutter. Place in prepared dutch oven, Crowding each other. Brush with butter, cover. Let biscuits rise in a warm place until almost doubled. ( in the sun, or with 3 or 4 charcoals on top.)
Bake at 450°f. for about 12 to 15 minutes, or until golden brown, with 12 charcoals on the bottom, and 24 on top. When the tops begin to brown, remove most or all bottom heat, let bake from top only. ( I had a couple lift over, and baked them in the regular oven.)
Let me know what you think.

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