Directions

• Preheat oven to 425°. Line a large baking sheet with parchment paper or spray with cooking spray.
• Scrub potatoes with vegetable brush under cold running water. Peel and cut into ½-inch pieces. Place potatoes in a large saucepan and add cold water to cover.
• Over high heat, bring to a boil. Reduce heat to medium. Cover and simmer until potatoes are tender, about 10 to 12 minutes; drain well.
• Turn drained potatoes into large bowl, add butter and mash; stir in buttermilk until smooth.
• While potatoes are cooking, in medium bowl stir together the flour, baking powder, baking soda, salt, and pepper. Add the potato mixture and stir until just moist.
• Turn out onto a lightly floured surface and gently knead 5 to 6 times, or until dough just begins to hold together. Pat dough to ¾ inch thickness.
• With a 2 ¾-inch biscuit cutter, cut out eight biscuits, pressing together scraps if necessary. Place biscuits on baking sheet, about 2 inches apart. Bake until lightly browned and puffed, about 12 to 14 minutes.
• Save rest of biscuits and use one biscuit for the rest of the recipe.
• In a small non-stick skillet over medium heat, cook bacon until crisp, 4 to 5 minutes. Drain on paper towel and set aside.
• Return skillet to heat. In a small bowl, mix egg substitute and cheese. Pour mixture into skillet and cook, turning once, about 2 minutes.
• Place biscuit bottom on a plate. Top with egg, folding in edges to fit the biscuit. Cut bacon in half and place on top of egg. Top with tomato and remaining biscuit half.