We used to do the same thing only with self-rising flour instead of Bisquick and dried buttermilk powder. Then put a glob of bacon grease in the skillet, when that is melted, drop in the biscuits and put on the lid. Sometimes I added a little sugar to the dough. Those biscuits were pretty good!
I haven’t made those in over 25 years but now that we are talking about it I’ll have to try it. I do save my bacon grease, I spoon the clear grease into ice cube trays and freeze. I only fill them up halfway. Then I bag them up and freeze them. When I wan’t to do some hashbrowns I drop a couple in the pan. They come in handy.