Preheat oven to 450°F. Mix honey and butter together and set aside. Place sweet potatoes in a large bowl and mix with nutmeg, brown sugar, cinnamon, and vanilla; taste and adjust seasoning. Add the bacon and baking mix and blend well. Add butter and milk to the mixture, stirring until soft dough forms. If dough is too sticky add more baking mix a little at a time until dough is soft, but no longer sticky.
Flour a work surface and place the dough onto the surface. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour on the top of the dough. Fold the dough over onto itself as if folding a napkin (also called a tri-fold). If necessary use a metal spatula to lift the dough off the counter and dust under it with flour, turn the dough 1/2 turn, dust the top with flour and roll the dough into a 3/4-inch-thick rectangle and repeat the tri-fold. Repeat this procedure one more time (three times in all). After the third turn and tri-fold, dust under and on top of the dough, if needed, and roll the dough into a 1/2-inch-thick rectangle.
Dip a 1.5 inch round cookie cutter in flour and cut out the biscuits; dip the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; transfer the biscuits to a baking sheet; place biscuits about 1/2 inch apart.
Gently gather the scraps of dough left after cutting, pat and roll out once more; cut as many biscuits from the remaining dough as possible, then hand shape any remaining dough. Bake on center rack of oven for 10-12 minutes or until golden brown. Let stand 3 minutes. Serve warm with honey butter.
Biscuits are bite-sized, 1 serving is 3 biscuits. Makes 3 to 4 dozen.