1Pre-heat oven to 425. To make biscuits: Sift the flour, baking powder, allspice, cloves, and salt in large bowl. Use the tips of your fingers to blend in the brown sugar. Cut in the chilled butter and shortening with a pastry cutter or pulse in a food processor until the mixture resembles course, crumbly meal.
2Stir in the mashed sweet potatoes and knead until the dough just holds together. Turn the dough onto a lightly floured surface. Knead gently for 1 minute, adding a little flour as necessary to incorporate all the ingredients.
3Pat the dough in a 1/2 inch circle and let it rest covered with a clean towel for 10-15 minutes. Cut out the biscuits with a 2 inch round cutter dipped in flour.
4Gather the scraps, pat out again, and cut into biscuits. Arrange them about 3/4 inch apart on an ungreased baking sheet and brush tops with milk.
5Bake until golden brown - 10 to 12 minutes. Cool the biscuits on a rack.
Note: Seem flat to me (they didn't puff up as much as I thought they should), but are still very tasty!
Flaky, fluffy, fresh, light, melt-in-your-mouth biscuit deliciousness! Even for those who are biscuit-challenged, these homemade biscuit recipes are easy and sure to impress. We can ensure you won't be buying...