Angel biscuits have a long history. I understand the recipe evolved as a result of early bakers combining levenings as they were not all reliable with hopes one would come through. As a result, these biscuits are a fabulous combination of a dinner roll and a biscuit and when paired with deviled ham, you have the perfect picnic fare.

Angel Biscuits
48 2" biscuits

Combine and set aside
½ cup warm water
1 package dry yeast (2 ¼ teaspoons)
1 teaspoon sugar

Combine dry Ingredients in a large bowl
5 cups all purpose flour
1 tablespoon baking powder
1½ teaspoons kosher salt
1 teaspoon baking soda
3 tablespoons sugar

Add to the dry ingredients
½ cup cold butter, cut into cubes
½ cup organic shortening (such as Spectrum which is non-hydrogenated)

With your hands mix the butter and shortening into the dry ingredients, rubbing the fats into the flour until the mixture is crumbly

Mix in the wet ingredients, stir until just combined

Proofed yeast mixture
2 cups of buttermilk

Cover the dough and refrigerate for at least 2 hours or up to 5 days

To bake the biscuits

Preheat the oven to 400 degrees

Turn the dough out onto a floured surface

Knead the dough 5-6 times and add flour, a bit at a time, if the dough is too sticky to handle

Roll out to a ½ inch thick rectangle, fold in half and roll out again to the same thickness

Cut with a 2" round cutter, reroll scraps and cut the remaining dough

Place the biscuits on a parchment lined baking sheet

Bake for 15-20 minutes until lightly golden brown

Brush with 3 tablespoons of melted butter and allow to cool

Deviled Ham
About 2 cups

½ pound country ham
1/3 cup mayonnaise
1 teaspoon dry mustard
½ teaspoon hot sauce or to taste
2 teaspoon apricot preserves
1-2 stalks celery, cut into chunks
¼ cup flat leaf parsley

Combine all of the above ingredients in a food processor and pulse until well combined and uniform