Sweet Potato Biscuits with Ham, Mustard, and Honey

Ingredients

• 1.8 cups flour 
• 2.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 6 ounces deli forest ham black thinly sliced
• 0.3 cup buttermilk chilled
• 1 pinch ground pepper 
• 1 tablespoon t brown sugar dark packed ()
• 25 servings dijon mustard 
• 25 servings honey 
• 0.8 pound cubes red-skinned sweet potato peeled cut into 1/2-inch cubes (yam)
• 1 teaspoon salt 
• 8 tablespoons butter unsalted chilled melted cut into 1/2-inch cubes, plus 2 tablespoons butter, (1 stick)

Equipment

• bowl
• frying pan
• oven
• whisk
• cake form

Directions

1. Cook sweet potato in medium saucepanof boiling salted water until tender, 8to 10 minutes.
2. Drain, cool, and mash.
3. Position rack in lower third of oven;preheat to 425°F. Butter bottom and sidesof 9-inch cake pan with 1 1/2-inch-high sides.
4. Whisk flour and next 5 ingredientsin large bowl.
5. Add cubed butter to flourmixture; toss to coat and rub in withfingertips until mixture resembles coarsemeal.
6. Whisk 3/4 cup mashed sweet potatoesand buttermilk in medium bowl.
7. Add toflour mixture; toss with fork. Gather mixturein bowl, kneading until dough comes together.Turn dough out onto floured work surfaceand pat into 1-inch-thick round. Using11/2-inch round biscuit cutter, cut out biscuits,flouring cutter after each cut. Gather scraps;pat into 1-inch-thick round.
8. Cut outadditional biscuits (do not reuse scrapsmore than once).
9. Arrange biscuits side by side in preparedcake pan.
10. Brush with melted butter.
11. Bakeuntil puffed and golden on top and testerinserted into center biscuit comes outclean, about 22 minutes. Cool 10 minutesin pan. Turn biscuits out and gently pullthem apart.
12. Cut each biscuit in half crosswise.
13. Spread bottom half of each biscuit withmustard, then top each with sliced hamand second half of biscuit.
14. Serve with honey.
15. Bon Appétit