2 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 tbsp. brown sugar
1 pinch (each) cinnamon, nutmeg
1/4 cup unsalted butter
1/4 cup shortening
1/3 cup finely chopped pecans (optional)
1/2 cup evaporated milk or light cream
2/3 cup mashed cooked sweet potato
Preheat oven to 425°F. Sift together flour, baking powder, salt, brown sugar, salt, and spices. Cut in shortening and butter until mixture is mealy. Stir in chopped pecans.
Stir milk into mashed sweet potato and stir into dry flour mixture to form a soft dough. Knead very briefly on a lightly floured board and pat down to a thickness of 1/2-3/4 inch. Cut into 2-1/2 inch rounds with a cookie cutter. Pat extra dough out for extra biscuits. Bake until lightly golden, 12-15 minutes.
Pour 6 cups of Cinnamon Chex Cereal into a bowl and set aside.
Melt white chocolate chips in a a microwave safe bowl, stirring every 30 seconds until smooth.
In a separate bowl, combine powdered sugar, pumpkin spice, cinnamon, and nutmeg until fully incorporated.
Pour the melted white chocolate over the Cinnamon Chex, and fold until evenly spread.
Pour and fold the powdered sugar mixture over the wet white chocolate chex mix.
Garnish with extra pumpkin seasoning or cinnamon.