Ham-Stuffed Biscuits with Mustard Butter

Spray cookie sheets with cooking spray. In 4-cup glass measuring cup, mix yeast and warm water; let stand 5 minutes. Stir in buttermilk.

In large bowl, mix flour, sugar, baking powder, salt and baking soda; cut in shortening with pastry blender or fork until mixture looks like coarse meal. Add buttermilk mixture, stirring with fork just until dry ingredients are moistened.

On well-floured surface, knead dough 4 to 5 times. Roll dough to 1/2-inch thickness; cut with 2-inch round cutter. Place on cookie sheets. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 1 hour or until doubled in size.

Heat oven to 425°F. Uncover biscuits. Bake 10 to 12 minutes or until golden.

In small bowl, stir butter, onion and mustard until blended. Split warm biscuits; spread cut sides with butter mixture. Fill biscuits with ham.