{"id":7439,"slug":"sour-milk-biscuits","title":"SOUR MILK BISCUITS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two cups of flour","one-half teaspoon of salt","one-half teaspoon of soda","one tablespoon of butter","enough sour milk to make a soft dough"],"ingredients_norm":["flour","salt","soda","butter","enough sour milk to make soft dough"],"steps":["Mix and sift two cups of flour, one-half teaspoon of salt and one-half teaspoon of soda.","Cut in one tablespoon of butter.","Stir in with a knife enough sour milk to make a soft dough.","Roll one-half inch thick.","Cut in small rounds and bake in a quick oven about twenty 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:w66:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"46fcc6e0f67b3914f66166db4adbefdd99cd4e8ca82636af2179432f9734529e","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/sour-milk-biscuits"}