Gluten Free* Sweet Potato Biscuit Breakfast Sandwiches
- 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.
- 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.
- 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).