Gluten Free* Sweet Potato Biscuit Breakfast Sandwiches  | Recipes

Gluten Free* Sweet Potato Biscuit Breakfast Sandwiches

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Prep Time:
Makes:4 servings

Ingredients

Sweet Potato Biscuits

1 1/3 cups 325 mL Robin Hood® Gluten-Free All Purpose Flour Blend
2 tbsp 30 mL packed brown sugar
1 tbsp 15 mL gluten-free baking powder
1/2 tsp 2 mL gluten-free baking soda
1/2 tsp 2 mL salt
1/3 cup 75 mL cold butter, cubed
1/2 cup 125 mL mashed cooked sweet potato, cooled
1/2 cup 125 mL Carnation® 2% Evaporated Partly Skimmed Milk (approx.)
4 slices bacon, cooked
4 eggs, scrambled
1/2 cup 125 mL shredded smoked Cheddar cheese
1/2 cup 125 mL baby arugula
Louisiana-Style hot sauce or sriracha (optional)

Directions

    Sweet Potato Biscuits

  1. Preheat oven to 400°F (200°F). Line baking sheet with parchment paper. In large bowl, whisk together gluten-free flour, brown sugar, baking powder, baking soda and salt. Cut in butter using pastry cutter or fingertips until mixture resembles coarse crumbs.
  2. Whisk sweet potato with evaporated milk; using fork, stir into flour mixture to form ragged dough. On lightly floured surface, knead a few times until dough comes together. Pat or roll into 3/4-inch (2 cm) thick round.
  3. Using floured 3 1/2-inch (8 cm) round cutter, cut into 4 rounds. Brush tops with additional evaporated milk; bake for 18 to 20 minutes or until flaky and golden. Split biscuits; divide bacon, scrambled eggs, cheese and arugula among biscuits. Drizzle with hot sauce (if using).

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