Biscuits from a can you pop open just don’t hold their own next to the comforting goodness of made-from-scratch baking powder biscuits. I dressed up Betty Crocker’s tried-and-true recipe with garlic powder, chives and sharp cheddar cheese. These are a close cousin to the entire reason I eat at Red Lobster. I served mine with a can of Campbell’s Beef & Potato soup, but these would also be darn tasty served under some eggs or sausage gravy. Be careful not to over-knead – these are tender little gems.
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Good looking biscuits. I agree, don’t overwork that dough. Making them from scratch takes no time at all. I can have them ready for the oven usually before it even preheats!