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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. ...MORE+ LESS-

Stephanie Wise Stephanie Wise
September 23, 2015

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

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  • 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.

Expert Tips

  • Be careful not to overwork the biscuit dough so it stays soft and fluffy.
  • Serve the biscuits with an egg bake, fruit, granola or yogurt for a full "brinner" meal.

Nutrition Information

No nutrition information available for this recipe

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