When considering the Midwest, huge, southern-style biscuits aren't immediately what come to mind. That's why Denver Biscuit Co. founder Drew Shader decided Colorado was the place to make his biscuits known.
Beginning as Denver's first gourmet food truck in late 2009, the Biscuit Bus (which would eventually become known as The Denver Biscuit Co.) was born. Throughout the process of building the bus, Shader, along with his wife Ashleigh and Executive Chef Jonathan Larsen kept the biscuit breakfast concept alive from his existing bar, The Atomic Cowboy.
Because serving biscuits out of their well-established bar wasn't exactly ideal, The Denver Biscuit Co was essentially a leap of faith for Shader and his team. To their surprise, however, after only a few short months, the weekend lines for biscuits were beyond the front door. What began as a temporary home for Drew's biscuits had become known as Denver's hotspot for breakfast and would later be featured on several networks from The Cooking Channel to CNN!
Obviously with a such a unique reputation, we NEEDED to find out what all the hype was about...and now we're ready to move to Colorado.
Even though that picture pretty much speaks for itself, we did still get a chance to find out what makes these biscuits stand out. “Our biscuits are a perfect combination of delicate, flaky and rich. They are melt in your mouth, full of flavor and delicious from start to finish,” says Shader of the bigger-than-your-head masterpieces. “They're made with lots and lots of love and butter.”
Luckily, these guys were more than willing to share the process in which their beautiful biscuits are made so the rest of us poor souls who don't live in Denver can actually have something close at home!
Sift flour, baking powder, sugar, buttermilk powder, kosher salt and cream of tartar into a large bowl. Grate the frozen butter into the dry mix and gently combine with hands.
Create a well in the middle and add eggs, buttermilk and yogurt, mix with a dough hook on a slow-med setting for 45 seconds. Add 1 cup of flour slowly until the dough is combined and starts to pull away from the bowl.
Place the dough on a floured surface and knead until the dough comes together and creates the gluten "shell" (slightly firm and bounces back when pressed). Cut in half
Roll into a rectangle about 1/2" thick, fold each end into the middle, rotate and repeat the process 4 times.
Cut the biscuits and bake for ~20 minutes at 325 degrees.
Now, in our opinion, the smartest move to make after implementing this recipe for your own personal enjoyment is to apply it to creating one of Denver Biscuit Co.'s most popular menu items, The Dahlia.
Is that French Toast? Or is it a biscuit? That's right, it's Biscuit French Toast, the dreamiest combination we've ever heard. This recipe calls for a house-made sausage patty, apple butter, fried egg, and smothered in maple syrup. It's okay, we're drooling too.
The next time you're visiting Denver, please don't hesitate to add this to the top of your list of places to eat! If The Food Network, The Cooking Channel, CNN, and The Denver Post can all agree this is the place you need to be!
Denver Biscuit Co.
303 – 377 – 7900
3237 E. Colfax
Denver, CO 80206
141 S. Broadway
Denver, CO 80209
4275 Tennyson St.
Denver, CO 80212