Cheddar and Roasted Garlic Biscuits

Cheddar and Roasted Garlic Biscuits

4
Swanson 88

"Simply stir Swanson® Seasoned Chicken Broth with Roasted Garlic into baking mix along with shredded Cheddar cheese for flavorful, flaky biscuits every time."
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Ingredients

25 m servings 122 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 410 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Ready In

  1. Preheat oven to 450 degrees F.
  2. Mix baking mix, cheese and broth to form a soft dough. Drop by spoonfuls onto ungreased baking sheets, making 24.
  3. Bake for 10 minutes or until golden. Serve hot.

Footnotes

  • Tip: Baked biscuits can be frozen. To reheat, wrap loosely in aluminum foil. Heat in 375 degrees F oven for 10 minutes or until hot.

Reviews

4

Easy and tasty! I used Bisquick, and I only had regular chicken broth so I added a couple cloves of minced garlic.

Loved them! Very similar to 'Cheddar Bay Biscuits'. The only change I made was to use home made chicken stock and minced garlic, but they are wonderful!

I cut this recipe back by half. I did NOT have Campbell's Roasted Garlic chicken broth, what I did use was homemade chicken broth and a teaspoon of garlic powder. These actually were quite tasty...

These biscuits were good. I used regular chicken broth. I enjoyed them but didn't care for the bottoms to be so crisp. What can I do to make the bottoms softer?