South Carolina Biscuits
From Superior cook book, 1905
Serves 2
These biscuits will keep for weeks in a dry place.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 46. The excerpt below is the record exactly as published.
South Carolina Biscuits. One quart sweet cream, ly^ tups hutter or fresh lard, 2 tablespoons Avhite sugar. 1 teaspoon salt, add Dousnian's Best Patent flour sufficient to make a stiff doug
Cook this with the app: pantry check, scaling, and the assistant.