Yes! I think you asked for local recipes as part of a Little Good Things(?) swap.
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I’ve made it several times, it was delicious! This reminds me that I should make it again 
it was pretty easy to make, too.
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I quit using a sieve 30 years ago because it didn’t seem to make a difference in my baking.
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I stopped sifting too, just spoon the flour into the measure so it’s loose not packed.
Edel is the master though, she doesn’t measure anything, just chucks it in by the handful.
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I find that whisking my dry ingredients breaks apart most of the clumps just fine. I, too, have abandoned the sieve. 
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I have learned that to the British, biscuit and cracker are interchangeable. They are hard-baked, flat little snacks that snap when they are bitten. 
They can be slightly sweet or not at all. I have bought Walker’s and others and have enjoyed them.
In the US, biscuits are a staple for breakfast and at any time. They usually look like my pics.
My fav way to devour them is with lots of butter and blackberry jam. I wasn’t raised to eat them with gravy so I’m not used to that. I do enjoy them also with an egg and sausage.
I know that others have probably shared just about everything that I’ve said, but I just wanted to have fun chiming in. 
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I only bake a few things by the handful methods, and those like scones and soda bread tend to be pretty forgiving.
Sieving is interesting, I gave up on it years ago because it didn’t seem to make much of a difference. But I had to go back to it. We have a proper pantry in the house that’s cold, we put a lot of insulation in it when we were building it. So now that the flour is much colder, it clumps together a lot more. So sieving is now very necessary. Which makes me wonder if all those recipes that insist on sieving are ultimately taken from really old recipes with cold flour. Sieving definitely make the flour more airy initially, but there is no way that can last as soon as you add a fat or a liquid
And you should note, I spelled sieving incorrectly initially, everytime I wrote it above.
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