Here Are 3 Pioneer Recipes You Should Learn!
Quick and easy and can be eaten alone or dipped in a little grease for flavor. Dipping the biscuits in syrup is also a way to add a little sweetness to a breakfast meal.
- 3 1/3 cups of flour
- 1 tsp baking soda
- 1 tsp salt
Pour the flour in a bowl and slowly add one tablespoon of milk at a time to form a stiff dough. In a small dish, dissolve the baking soda in about a tablespoon of milk. Mix it into the dough. Add salt and mix again. Roll out the dough until it is nice and thin. Cut circles out of the dough.
Cook in a Dutch oven or standard oven until the sides are brown and the biscuits are no longer doughy.
Easy breakfast that will stick to the ribs and keep everyone full until the midday meal.
- 4 cups boiling water
- 1 cup cornmeal
- 1 tbsp lard
- 1 tsp salt
- Dried currants
Put the currants in the boiling water and let cook for a few minutes. Add in the cornmeal and keep stirring to keep it from clumping. Add in the lard and salt and continue to stir for about three minutes. Remove from heat and serve immediately.
You can add butter and molasses for flavor.
These are essentially round bits of cornbread that can be eaten on the move or served with stew or chili.
- 2 cups cornmeal
- 2 tablespoon butter
- 1 tablespoon sugar
- ½ tsp salt
- 2 cups milk
- 1 tsp baking powder
Get your Dutch oven nice and hot, and use a saucepan to cook cornmeal, butter, salt, sugar, and milk. Remove from heat and let sit about five minutes. Mix in the baking powder. Use a tablespoon to drop spoonfuls of the mix into the Dutch oven.
Cook for about 10 to 15 minutes or until the edges are brown.
Also See: Make Your Own Sourdough Starter
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