Mashed Potato Biscuits

5 from 1 vote

Biscuits made with biscuit mix and baked with all the toppings from loaded mashed potatos: cheddar cheese, bacon, instant mashed potatos

Prep Time20

Cook Time25

Total Time45

Course: Breakfast

Cuisine: American

Keyword: butter biscuits, drop biscuits, mashed potato

Servings: biscuits

4 1½ cups Original Bisquick® mix
1 ⅓ cups milk
12 ounces bacon cooked and crumbled, 10 slices
½ cup green onions chopped
¼ 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
¾ 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.