loaded mashed potato stuffed biscuits
I don’t know about you, but I’m fiercely battling some cabin fever these days. These winters, they get to be long, too long (and too cold, brrr) and come mid-January, I’m ready for it to be over. But it’s far from that, unfortunately.
So… what to do, what to do…
Obviously, you make brinner and turn it into a party, that’s what.
I can’t say this genius idea came from me. Bisquick invited a few bloggers to come up with their own Brinner Bash for Backwards Day (which is next Friday, FYI) and use Bisquick-based recipes as the stars of the spread. Being that I love me some brinner and Bisquick for its ease and versatility, I was all over that idea. And I needed to break outta that cabin fever like whoa.
So here’s how you throw your own Backwards Day Brinner Bash:
Step one: Make these loaded mashed potato stuffed biscuits. Try not to eat them all before brinnertime.
Step two: Make and serve some other brinner-friendly goodies to go with said stuffed biscuits, like a slow-cooker egg bake (recipe coming next week, woo!), fruit, juice, yogurt and maybe some extra carby foods like waffles or granola because why not.
Step three: Decorate and celebrate, backwards-style! I made nameplates with everyone’s name spelled backwards and hung up a sign that reads “Celebrate” backwards made from one of those build-your-own-banner kits. Then I just put out some fancy paper straws and napkins and that was that.
Bonus step: Wear your jammies to dinner. Extra points if you’re wearing adult-size footie pajamas.
For me, this was a simple yet delicious way to break up the boring winter and have some fun with dinner — er, brinner. (And yes, all of that unintentionally rhymed.) If you’re feeling the cabin fever, are drooling over the idea of mashed potato stuffed biscuits (as I am wont to do) or just really, really, ridiculously love brinner, I suggest you get your own Brinner Bash on for Backwards Day.
Don’t forget those jammies.
P.P.S. Head over to these loverly bloggers’ posts for more brinnery goodness:
Sarah’s Cucina Bella: Cinnamon Pancakes with Warm Buttery Apple Topping
Doughmesstic: Inside-Out Crepe OmeletsPrint
- 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
- 1/4 teaspoon garlic powder
- 1 pouch Betty Crocker® Homestyle Creamy Butter Flavored Mashed Potatoes, prepared according to package directions
- 1 cup shredded sharp cheddar or Monterey Jack cheese
- 3/4 cup shredded mozzarella cheese
- Heat oven to 375°F. Lightly grease the bottom and sides of a 9-inch round cake pan.
- In a large bowl, combine Bisquick, milk, 1/2 cup crumbled bacon, 1/4 cup green onions and garlic powder until a smooth, soft dough forms.
- On a surface lightly sprinkled with Bisquick, pat dough to a 1/2-inch thickness. Use a round biscuit cutter to cut dough into 16 3-inch biscuits.
- 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 prepared cake pan. Arrange biscuits evenly in pan, with one biscuit in the center and 7 surrounding it. Sprinkle tops and sides of biscuits with 3/4 cup shredded cheddar cheese.
- Bake biscuits 20 minutes until golden brown on top and a toothpick inserted in the center comes out clean. Sprinkle remaining 1/4 cup cheddar cheese and mozzarella cheese on top of biscuits. Bake another 5 minutes until cheese is melted. Top with remaining green onions and more crumbled bacon.
Disclosure: I received compensation from Bisquick for recipe development purposes. All opinions are my own.