{"id":59783,"date":"2026-02-22T22:20:50","date_gmt":"2026-02-22T22:20:50","guid":{"rendered":"https:\/\/recipes4thecook.com\/angel-biscuits"},"modified":"2026-02-22T22:20:50","modified_gmt":"2026-02-22T22:20:50","slug":"angel-biscuits","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/bread\/blog\/2026\/02\/22\/angel-biscuits\/","title":{"rendered":"Angel Biscuits"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>2 1\/2           cups  all-purpose flour<br \/>\n2        tablespoons  sugar<br \/>\n1\/2      teaspoon  baking powder<br \/>\n1\/2      teaspoon  salt<br \/>\n1\/2           cup  vegetable shortening<br \/>\n1\/4           cup  warm water (105\u00ba to 115\u00baF)<br \/>\n1            package  Fleischmann&#8217;s Active Dry Yeast<br \/>\n3\/4           cup  warm buttermilk (105\u00ba to 115\u00baF)<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>In large bowl, combine flour, sugar, baking powder and salt. With pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs; reserve. Place warm water in warm bowl. Sprinkle in yeast; stir until dissolved. Add yeast mixture and warm buttermilk to dry ingredients; blend well. Remove dough to lightly floured surface. Knead dough 10 to 15 times; form into ball. Roll dough to 3\/4-inch thickness. Cut into 2 1\/2-inch circles. Place on ungreased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.<br \/>\nBake at 400\u00baF for 15 minutes or until done. Remove from baking sheet; serve warm.<br \/>&nbsp;<br \/>&nbsp;<br \/>&nbsp;In the beginning was the Word, and the Word was with God, and the Word was God. (John 1:1)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bread<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/bread\/blog\/2026\/02\/22\/angel-biscuits\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-59783","post","type-post","status-publish","format-standard","hentry","category-bread"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/bread\/wp-json\/wp\/v2\/posts\/59783","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/bread\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/bread\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/bread\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/bread\/wp-json\/wp\/v2\/comments?post=59783"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/bread\/wp-json\/wp\/v2\/posts\/59783\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/bread\/wp-json\/wp\/v2\/media?parent=59783"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/bread\/wp-json\/wp\/v2\/categories?post=59783"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/bread\/wp-json\/wp\/v2\/tags?post=59783"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}