Short and sweet, just like this biscuits…
So what happens is this: I work at Greenfield Village and therefore, work the farm life and living histories areas where we cook (and much, much more) but that means that many of us take home these recipes and make for ourselves and for our families…because they are just so yummy. Therefore, all the trial and error happens there and less at home, though converting from a coal stove to a modern stove does have some whoopsie moments.
These South Carolina Biscuits are found in the Buckeye Cookery which I’ve referenced before and since it’s still being printed, I can’t really give out the recipe like I want, but look this book up. It’s glorious and has so much info in it besides period recipes. These biscuits are described as good biscuits for a lunch (taken away from the house) but they are also good for a quick bread for dinner.
Now, I should say that they are not super fluffy biscuits but have some nice layers to it. This lack of fluffiness made my family shrink back from them, which is sad because there’s just a hint of sweetness to this little goodies. I adore them. They’re easy to make and easy to eat. You don’t need jelly, jam or butter on these babies. So I was somewhat sad to know that I was the one eating them up.
You win some, you lose some I guess. I’ll try another biscuit recipe later on and fool them…but check out this cookbook. I swear, you’ll love it!