Preheat oven to 375˚F and grease a mini muffin pan.
Mix together mozzarella, parmesan, and bacon bits.
Cut each biscuit in half, then flatten dough into 2½ inch circles.
Place dough into each muffin cup and press dough up the sides to form a well. Continue for all pieces of dough.
Fill each well with 1 tablespoon cheese filling.
Bake for 8-11 minutes or until golden brown and cheese is melted.
Notes
A 16 ounce can contains 8 biscuits, so each cut in half will yield 16 servings.
Refrigerate biscuits in a zippered bag for up to 4 days. To freeze, place cooled biscuits on a parchment lined sheet pan, then transfer them to a zippered bag for up to 4 weeks.
Enjoy cheese biscuits cold or reheat them in the microwave. If frozen, thaw before reheating.