{"id":7438,"slug":"baking-powder-biscuits-3","title":"BAKING-POWDER BISCUITS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two cups of flour","one-half teaspoon of salt","four teaspoons of baking-powder","four tablespoons of butter","one-half to two-thirds cup of water or milk"],"ingredients_norm":["flour","salt","baking powder","butter","to thirds cup of water or milk"],"steps":["Sift two cups of flour with one-half teaspoon of salt, four teaspoons of baking-powder, and four tablespoons of butter.","Cut butter in with two knives.","Mix with one-half to two-thirds cup of water or milk, stir this in quickly with a knife.","When well mixed place on a well-floured board and roll out about one inch thick, work quickly, cut with a biscuit cutter or the cover of a half-pound baking-powder can.","Place on a greased pan and bake quickly in a well-heated quick oven tea to fifteen minutes."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w66:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"b092bd92be38186703b4dd9fb091476d87c42c2ce0139a8b5e76fb7bf1e6b9bc","created_at":"2026-08-02T17:02:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/baking-powder-biscuits-3"}