{"query": "Buttermilk Biscuits", "count": 3, "results": [{"id": "card_n_43b3f860b1b9", "title": "Buttermilk Biscuits", "shelf": "recipes", "surface": "secular", "snippet": "The secret is cold butter and not overmixing. Pat — don't roll.\n\n· 2 cups flour\n· 1 tablespoon baking powder\n· ½ teaspoon baking soda\n· 1 teaspoon salt\n· 1 tablespoon sugar\n· 6 tablespoons cold butter"}, {"id": "card_n_c53ed2f69b29", "title": "Cornbread", "shelf": "recipes", "surface": "secular", "snippet": "Traditional Southern cornbread omits the sugar. Northern style adds it. Both have their defenders.\n\n· 2 cups cornmeal\n· 1 cup flour\n· ¼ cup sugar (optional, Southern style omits)\n· 1 tablespoon baking"}, {"id": "card_n_ab031ec7bdb6", "title": "Easton: Mouldy", "shelf": "dictionary", "surface": "secular", "snippet": "Of the Gibeonites it is said that “all the bread of their provision was dry and mouldy” (Josh. 9:5, 12). The Hebrew word here rendered “mouldy” (nikuddim) is rendered “cracknels” in 1 Kings 14:3, and "}]}