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

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