Loaded Mashed Potato-Stuffed Biscuits

Prep

20

min
Total

45

min
Servings

8

Two favorite side dishes—mashed potatoes and biscuits—make a terrific combination in this easy-prep recipe that uses Bisquick and ready-to-make mashed potato mix.

Ingredients

4 1/2

cups Original Bisquick™ mix
1 1/3

cups milk
10

slices (12 oz) cooked and crumbled bacon
1/2

cup chopped green onions (8 medium)
1/4

teaspoon garlic powder
1

pouch Betty Crocker™ homestyle creamy butter mashed potatoes, prepared as directed on pouch
1

cup shredded sharp Cheddar or Monterey Jack cheese (4 oz)
3/4

cup shredded mozzarella cheese (3 oz)

Steps

1

Heat oven to 375°F. Lightly grease or spray bottom and side of 9-inch round cake pan.
2

In large bowl, mix Original Bisquick® mix, milk, 1/2 cup of the crumbled bacon, 1/4 cup of the green onions and the garlic powder until smooth soft dough forms.
3

On surface lightly sprinkled with Bisquick mix, pat dough 1/2 inch thick. Use round biscuit cutter to cut dough into 16 (3-inch) biscuits.
4

On 8 of the biscuits, spoon a heaping tablespoon of the mashed potatoes and a tablespoon of the crumbled bacon onto the centers (you may not use all the potatoes). Top with another biscuit; pinch edges to seal. Transfer to cake pan. Arrange biscuits evenly in pan, with 1 biscuit in the center and 7 surrounding it. Sprinkle tops and sides of biscuits with 3/4 cup of the shredded Cheddar cheese.
5

Bake biscuits about 20 minutes or until golden brown on top and toothpick inserted in center comes out clean. Sprinkle remaining 1/4 cup Cheddar cheese and the mozzarella cheese on top of biscuits. Bake about 5 minutes longer or until cheese is melted. Top with remaining green onions and crumbled bacon.

Recipe Tips

tip 1

Be careful not to overwork the biscuit dough so it stays soft and fluffy.
tip 2

Serve the biscuits with an egg bake, fruit, granola or yogurt for a full “brinner” meal.

Nutrition

Nutrition Facts are not available for this recipe