Chef Nikki Sawyer Moore
Posted on February 27, 2012 at 9:38 AM
Monday, Feb 27 at 12:55 PM
Sweet Potato Biscuits with Country Ham
Makes about 30 small biscuit sandwiches
1-¼ lbs (2 small or 1 large) sweet potatoes
3 cups all purpose flour
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon baking soda
10 tablespoons cold unsalted butter, cut into small pieces
1 cup buttermilk
1 lb sliced country ham
Olive oil (about 1 tablespoon)
2/3 cup honey mustard
Special equipment: pastry blender (or two forks), rolling pin, 1 ½-inch round cutter
Preheat the oven to 400 degrees. Prick the sweet potatoes with a fork and place them on a baking sheet. Bake for 1 hour or until tender. Remove from the oven and let cool. Scrape the inside of the sweet potato into a small bowl and discard the skin. Mash the sweet potatoes with a potato masher or two forks. Set aside.
Increase the oven temperature to 450 degrees. In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda. Use a pastry blender or two forks to cut the cold butter into the flour until the butter is in small pieces. Using your hands, quickly rub the sweet potato into the flour until combined. Stir in the buttermilk until just incorporated. Turn the dough out on the counter and pull it together using your hands.
Roll the dough out until it is about 1/2-inch thick. Use a 1 ½-inch round cutter to cut out the biscuits. Do not turn the cutter when cutting out the biscuits as this will seal the edges and the biscuits will not rise as well. Transfer the biscuit rounds to a small baking sheet. Make sure the biscuit rounds are touching each other and not spaced too far apart. Bake the biscuits for 15 minutes or until golden brown. Set aside to cool.
Heat a large skillet over medium-high heat. Lightly coat the skillet with olive oil. Being careful not to overcrowd the skillet, add the slices of country ham to the skillet and cook for about 1 minute on each side. Once cooked, set the country ham on a platter and continue cooking the remaining slices of country ham; add more olive oil to the skillet if needed. Cut the cooked country ham into biscuit-sized pieces.
To assemble the biscuits, cut each biscuit in half. Spread one half of the biscuit with the honey mustard and top with a piece of country ham. Top with the biscuit half and repeat until all of the biscuits have been assembled. Serve.