{"id":86,"date":"2009-11-20T21:46:38","date_gmt":"2009-11-21T02:46:38","guid":{"rendered":"http:\/\/www.terrywessel.com\/EdithRecipeArchive\/wordpress\/?p=86"},"modified":"2009-11-20T21:46:38","modified_gmt":"2009-11-21T02:46:38","slug":"angel-biscuits-2","status":"publish","type":"post","link":"http:\/\/wesselbest.com\/?p=86","title":{"rendered":"Angel Biscuits"},"content":{"rendered":"<p>2 1\/2 c. flour\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0 1 t. baking pwd<br \/>\n1 t. salt \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 c. sugar<br \/>\n1\/2 c. shortening \u00a0\u00a0\u00a0\u00a0\u00a0 1\/4 c. warm water<br \/>\n1 pkg. dry yeast \u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0 1 c. buttermilk<br \/>\nDissolve the yeast in the 1\/4 c. warm water and set aside.\u00a0 Mix the dry ingredients in the order given (left to right), cutting in the shortening as you normally do for biscuits or pie dough.<br \/>\nStir in the buttermilk, also the water with the yeast in it.\u00a0 Blend thoroughly and the dough is ready to be refrigerated in a large, covered bowl or made into biscuits.<br \/>\nWhen you are ready to work the dough , turn it out onto a floured board and knead lighly as for regular buscuits.<br \/>\nRoll out and cut with a biscuit cutter and place in a greased pan.<br \/>\nLet the biscuits rise slightly (if the dough is cold, it will take a little longer for them to rise than when first mixed.), and pop into a 400-degfree oven until lightly browned.\u00a0 Surprise your family some morning at breakfast.\u00a0\u00a0 Heloise.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>2 1\/2 c. flour\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0 1 t. baking pwd 1 t. salt \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 c. sugar 1\/2 c. shortening \u00a0\u00a0\u00a0\u00a0\u00a0 1\/4 c. warm water 1 pkg. dry yeast \u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0 1 c. buttermilk Dissolve the yeast in the 1\/4 c. warm water and set aside.\u00a0 Mix the dry ingredients in the order given (left to [&hellip;]<\/p>\n","protected":false},"author":17,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[117,114],"tags":[],"class_list":["post-86","post","type-post","status-publish","format-standard","hentry","category-bisquits","category-breads"],"_links":{"self":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/86","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=86"}],"version-history":[{"count":0,"href":"http:\/\/wesselbest.com\/index.php?rest_route=\/wp\/v2\/posts\/86\/revisions"}],"wp:attachment":[{"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=86"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=86"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wesselbest.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=86"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}