In this mouthwatering episode of Diners, Drive-Ins, and Dives, Guy Fieri makes his way to the Bluebird District of Denver, Colorado, where he checks out one of the city’s hidden gems: Denver Biscuit Company. This eatery started as a simple bar but has transformed into a culinary hotspot offering incredible pizza and, most notably, biscuits.

Check out the clip here:

Guy Fieri begins by introducing the neighborhood, pointing out the historic Bluebird Theater that has stood since 1913. But his real focus is on the food, and he wastes no time delving into the story behind Denver Biscuit Company. It all started when a South Florida native craved a taste of home and decided to bring his vision to life with the help of Chef Jonathan.

Biscuit Badasses

In the kitchen, Guy dubs the chefs “biscuit badasses” and watches as they masterfully prepare a batch of their famous biscuits. The process starts with a unique blend of all-purpose flour, cake flour, buttermilk powder, salt, sugar, baking powder, and the secret ingredient: cream of tartar. Chef Jonathan then brings out a grater to shred frozen butter into the mix (Guy calls it a “butter cotton candy machine!”)

Once the butter is finely grated, buttermilk, yogurt, and whole eggs are added to the mixture. After a minute of blending, they add more flour and knead the dough into a smooth, pillow-like mass. The dough is then cut in half, rolled out, and re-folded into a rectangle to achieve the perfect texture. Guy marvels at the visible pieces of butter still in the dough, pointing out how they contribute to the biscuits’ flaky structure.

Finally, the biscuits are cut, placed on a baking tray, and baked in a convection oven at 350°F for 18 minutes. The result? Biscuits so large and fluffy that Guy jokes, “You could hide behind it!”

The Star of the Show: BBQ Pulled Pork Biscuits

But the biscuits are just the beginning. Guy and the team then prepare the show’s highlight: the BBQ Pulled Pork Biscuit, also known as “The Elmer.” Chef Jonathan starts by reheating pulled pork in a hot pan with homemade tomato water, a clever trick to keep the meat moist. This is followed by drizzling their signature barbecue sauce over the pork to add a rich, tangy flavor.

The biscuit is then piled high with succulent pulled pork, house-made pickles, coleslaw, and crispy onions. Guy is in awe of the sheer size of the sandwich, exclaiming, “That’s a mound of trouble!” He takes a bite, using a fork and knife as the only way to manage this gigantic creation.

“The biscuit is so tender and flaky and light,” Guy says. “Then you’ve got the really nice job on the pork, the rub, the smoke, little tomato water gig… and the barbecue sauce is eccentric.”