• Prep Time 15 minutes
  • Makes 4 servings


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

Serving Size: 4 servings


Serving Size: 4 servings

  • 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).
  • Sweet Potato Biscuits


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