Simple Food, But Good
Pioneer food was simple and easy to prepare food. One of the challenges and why it was hard to cook on the trail was because of the lack of or limited supply of baking utensils and equipment.
A pioneer, though they may have consulted a packing list or not, still only had a few basic cooking implements like a cast iron skillet, pots and pans, dutch oven, reflector oven and coffee pot. This was partly to keep the load in the wagon lighter. You could always make do for a while or buy new things at the general store later on.
I’m sharing an easy to make, pioneer inspired soda biscuit recipe from The Little House Cookbook. It’s one of my favorite cookbooks with many authentic recipes. These are delicious with just about any meal they are served with and at any time of day! And the ingredients are all things that the pioneers would have likely had on hand. For a fun challenge, see how few cooking utensils you can use to make these!
Preheat the oven to 425 degrees.
Use the oven to melt the butter in a pan, cast iron skillet or baking sheet.
Meanwhile, in a bowl mix all the dry ingredients well.
When the butter is melted, take the pan out and turn it to coat it with the butter.
Pour the extra butter into the dry ingredients and work into the flour mixture using a fork or your fingers.
Add the buttermilk and mix to make a ball of dough. (If too dry, blend in a little more milk.)
Dust the countertop with flour and press and roll the biscuit dough out.
Cut out biscuits with a biscuit cutter or drinking glass with as little waste as possible.
Arrange the biscuits in the pan, inverting them after placing to grease tops as well as bottoms.
Bake for about 12 minutes.
If not cooked after 12 minutes, you may cook them for another 5 minutes.
Serve immediately with butter, jam and honey!
Ingredients
Directions
Preheat the oven to 425 degrees.
Use the oven to melt the butter in a pan, cast iron skillet or baking sheet.
Meanwhile, in a bowl mix all the dry ingredients well.
When the butter is melted, take the pan out and turn it to coat it with the butter.
Pour the extra butter into the dry ingredients and work into the flour mixture using a fork or your fingers.
Add the buttermilk and mix to make a ball of dough. (If too dry, blend in a little more milk.)
Dust the countertop with flour and press and roll the biscuit dough out.
Cut out biscuits with a biscuit cutter or drinking glass with as little waste as possible.
Arrange the biscuits in the pan, inverting them after placing to grease tops as well as bottoms.
Bake for about 12 minutes.
If not cooked after 12 minutes, you may cook them for another 5 minutes.
Serve immediately with butter, jam and honey!
