{"id":3895,"slug":"tea-biscuit","title":"TEA BISCUIT","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["2 cups flour.","4 tablespoons Cottolene.","3/4 teaspoon salt.","4 teaspoons baking powder.","3/4 cup milk."],"ingredients_norm":["flour","shortening","salt","baking powder","milk"],"steps":["Mix and sift flour, salt and baking powder, add Cottolene and rub it in lightly with tips of fingers.","Add milk and mix to a soft dough with a knife.","Toss on a floured board, pat and roll to one-half inch thickness.","Shape with a small biscuit cutter, place close in buttered pan and bake 15 minutes in hot oven."],"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/31534","source_ref":"pg:31534:148","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"5e0a1a6a39c87a07eecefd0d66c34b21a8a03da0d757d5daac05b55a23fb3d94","created_at":"2026-08-02T15:46:40Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), 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/tea-biscuit"}