These golden sweet potato biscuits are a delightful twist on a classic recipe, featuring warm spices and crunchy pecans for a perfect balance of flavors and textures.
Preheat your oven to 450°F.
Ensure the oven is fully preheated to achieve even baking.
In a large mixing bowl, combine the flour, allspice, brown sugar, baking powder, salt, cinnamon, and ginger.
Sift the dry ingredients together to remove any lumps and ensure even distribution.
Cut the butter into the dry mixture using a pastry cutter until the mixture resembles coarse crumbs.
Use cold butter for a flakier texture in the biscuits.
In a separate bowl, mix the mashed sweet potato and milk until smooth.
Ensure the sweet potato is thoroughly mashed to avoid lumps in the dough.
Add the wet mixture to the dry mixture and stir until just combined. Fold in the chopped pecans.
Avoid overmixing to keep the biscuits tender.
Turn the dough onto a floured surface and knead gently until it comes together. Roll out to 1/2 inch thickness and cut with a biscuit cutter.
Dip the biscuit cutter in flour to prevent sticking.
Place the biscuits on a greased baking sheet, spacing them 2 inches apart.
Use parchment paper for easier cleanup.
Bake in the preheated oven for 10-15 minutes, or until the tops are golden brown.
Rotate the baking sheet halfway through for even browning.
Serve the biscuits warm with your favorite toppings or as a side dish.
These biscuits are delicious with a drizzle of honey or a pat of butter.
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