Sweet potato biscuits

Ingredients:

• 4 tbsp. self-raising flour
• 2 teaspoons coarse salt
• 1 teaspoon apple pie spice
• 1 cup + 2 tablespoons chilled unsalted butter, diced
• 3 small sweet potatoes, baked and peeled (about 1 1/3 cups mashed)
• 1–2 cups buttermilk
• Flour, for working with dough
• Salted butter and honey, for serving

Preparation:

1. Preheat oven to 220°C. Place a large cast iron skillet in the oven while it heats up.
2. Combine self-rising flour, salt, and apple pie spice in a food processor and pulse a few times. Add 1 cup chilled butter cubes and pulse until pea-sized pieces of butter form in the flour. Transfer this flour mixture to a large bowl.
3. Puree the sweet potato flesh in a food processor until smooth. Add 1 cup of buttermilk and process until smooth. Transfer the puree to a bowl. Using your hands, gently fold the flour mixture into the mashed potatoes, adding more liquid as needed to keep the dough moist. Turn the dough out onto a floured surface and roll it out into a 2.5 cm thick square. Using a bench scraper, cut the dough into 16 squares (gather up any scraps, re-roll, and cut if necessary).
4. Melt the remaining 2 tablespoons butter in a small bowl in the microwave. Remove the skillet from the oven and spray with cooking spray. Carefully transfer the dough into the skillet (it's okay if the dough touches). Brush the surface of the dough with melted butter. Return the skillet to the oven.
5. Bake the buns until puffy and lightly golden on top, 16–18 minutes. Serve warm with butter and honey.