Step 1

For the biscuits:

Step 2

Preheat oven to 400 F.

Step 3

In the bowl of your food processor, pulse flour, baking powder, salt and butter. Whisk cream and honey together in another bowl. Slowly add the honeyed cream to the flour mixture and pulse a few times until the mix comes together to form a shaggy dough.

Step 4

Dump contents out onto a floured surfaced and form into a 6- by 10-inch rectangle. Fold the rectangle in half and place in the fridge to rest for at least 30 minutes.

Step 5

Remove rested dough from the fridge, roll out into another 6- by 10-inch rectangle and fold over on itself. Roll into 6- by 10-inch rectangle a third and final time.

Step 6

Cut the dough into 8 to 10 squares using a serrated bread knife and arrange on a baking sheet lined with parchment paper. Brush the tops of the biscuits with melted butter and a drizzle of honey before baking.

Step 7

Bake for 15 to 20 minutes, until puffed and golden.

Step 8

For the spicy mayo:

Step 9

Place all ingredients into a bowl and mix with a fork. Lasts up to 7 days in fridge.

Step 10

For the sandwich:

Step 11

Slice biscuit in half and spread spicy mayo onto top and bottom.

Step 12

Assemble while ingredients are hot. On the biscuit bottom, place the egg, bacon, cheese and arugula.

Step 13

Place on the top half and enjoy!