By Gloria Pitzer, as seen in her self-published cookbook… The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, Marysville, MI; June 1997, p. 5)


8 cups flour

3 TB baking powder

2 tsp baking soda

2 tsp salt

¾ cup dry, milk powder

1 cup solid Crisco


Combine all [ingredients] but Crisco, sifting 3 times into a large bowl. Cut in Crisco until it resembles coarse crumbs. Store in 3-qt container, covered, at room temperature to use in 30 days or refrigerate to use in 2 months. Makes 10 ½ cups mix.

To use mix for making biscuits: Combine 2 ½ cups mix with ½ cup buttermilk (or ¼ cup milk and ¼ cup sour cream, plus 3 TB butter or margarine. Knead on floured surface or in a bowl until smooth and elastic.

Roll out ½-inch thick. Cut into 2-inch circles with juice glass dipped into biscuit mix [if you don’t have a biscuit cutter]. Place close together in greased 9-inch baking pans, wiping tops of each in dab of butter or sour cream. Bake at 450°F for 12 to 15 minutes or until golden brown.


See also…

Mondays & Memories of My Mom – The Flavors Of Michigan

By TheRecipeDetective

Hi! I'm Laura Emerich and Gloria Pitzer, the ORIGINAL Secret Recipe Detective, is my mom. This website is lovingly dedicated to her memory and legacy.

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