Preheat oven to 450°F. Line a baking sheet with foil and coat with cooking spray.
Whisk 2 cups of flour, baking powder, salt, sugar, chipotle powder, cinnamon, and nutmeg together in a large mixing bowl.
Add cooled mashed sweet potato and mix until combined. Add cold butter and buttermilk. Mix until combined. Mixture will be flaky, but will come together when kneading.
Dust a flat surface with the remaining ¼ cup of flour and turn out biscuit dough. Lightly roll out the dough until 1 inch thick, incorporating flour from the surface. Lightly knead about 3 times to build layers into biscuit dough. Dough should be about 1 and 1/2 inches thick.
Using a 2-inch round biscuit cutter or a glass that has been dipped in flour, cut each biscuit, cutting straight down then up; no twisting. Repeat until all dough is used up.
Place each biscuit on the prepared pan, leaving space for the biscuits to spread. Mix together ingredients for the glaze and spread about 1/2 teaspoon over each biscuit.
Bake for 18-21 minutes. Remove from oven and let sit for 10 minutes before removing from pan.
Assemble. Cut each biscuit in half horizontally. Add 1 chorizo patty, 1 slice of cheese, and egg to the bottom half. Top with remaining biscuit half. Serve immediately.
Serving ideas: Top with diced avocado and pickled jalapenos.
