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)
Preparation
Heat oven to 375°F. Lightly grease or spray bottom and side of 9-inch round cake pan.
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.
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.
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.
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.
