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.S. Want to throw your own Backwards Day Brinner Bash? Head over to Bisquick for more breakfast as dinner recipes and Backwards Day ideas! And follow Bisquick on Facebook, Instagram, Tumblr and Pinterest.

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 Omelets

Loaded Mashed Potato Stuffed Biscuits

• Author: Girl Versus Dough
• Prep Time: 20 mins
• Cook Time: 25 mins
• Total Time: 45 mins
• Yield: 8 biscuits 1x

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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
• 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

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Instructions

1. Heat oven to 375°F. Lightly grease the bottom and sides of a 9-inch round cake pan.
2. 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.
3. 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.
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 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.
5. 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.