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Loaded Mashed Potato-Stuffed Biscuits

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.
By Stephanie Wise
Updated September 23, 2015


  • 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)


  • 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.

  • 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.

No nutrition information available for this recipe
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