In S.C., you should do well with any breed.
Still, I will suggest that you start with the Bantie or Banty.
they are so easy to take care of, will lay good and yes the eggs are small, but you can use 2 when it says one.
I did for years, also guinea, duck and geese eggs.
For anything baked with yeast, I prefer the goose eggs.
I kept the women in Wellton mad at me, I gave them my recipe for the sweet rolls, it came out of the Fannie Farmer cook book.
But I took my bowl with the yeast in it to the goat when I milked and milked a cup or two onto the dry yeast, covered it to keep the heat in and went on with my milking.
Right temperature or enzymes in the milk, I don’t know, but it can’t be matched, one of my brain storms that worked.
And I used goose eggs in them.
Talk about good.
>>>>>But I took my bowl with the yeast in it to the goat when I milked and milked a cup or two onto the dry yeast, covered it to keep the heat in and went on with my milking.
Right temperature or enzymes in the milk, I don’t know, but it can’t be matched, one of my brain storms that worked.
And I used goose eggs in them.<<<<<
I can see them trying to follow the ‘revised’ recipe - put my yeast in a bowl and run down to the local goat milker and get them to milk a couple of cups into my bowl then cover and run to.... Now where do I get those danged goose eggs.....
I used to have about 50 White Pekin ducks and loved their eggs. Almost as big as a goose egg and much richer than a chicken egg. Problem was they would lay them all over the place and you had to float test them and candle them cuz you had no idea how old they were.