Our freezer to oven biscuit dough bakes with outstanding rise, size, and rich golden brown color with true scratch-made appearance and a hint of butter! Pioneer Biscuit Dough is ideal for the operator with the equipment to bake biscuits, but not the time or staff to make them from scratch.
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GENERAL
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Product #: 215136
| Nutrition Facts | |
|---|---|
| Serving Size: 1 Biscuit | |
| Calories | 200 |
| Total Fat | 9.0g |
| Saturated Fat | 6.0g |
| Trans Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 680mg |
| Total Carbohydrate | 25g |
| Dietary Fiber | 1g |
| Total Sugars | 2g |
| Includes | 1g |
| Protein | 3g |
| Vitamin D | 0mcg |
| Calcium | 35mg |
| Iron | 2mg |
| Potassium | 60mg |
| *Percent Daily Values are based on a 2,000 calorie diet. | |
Preheat Oven to 400°F. Place frozen biscuit dough pieces in six rows of four with sides touching on a lightly oiled or paper lined half sheet pan. (Double the number per row to eight for full sheet pan and increase baking time). Bake from frozen state 28 – 32 min. until biscuits are golden brown and done in the center of the pan. Brush biscuits lightly with melted butter or liquid margarine upon removal from oven. CONVECTION OVEN: 325°F for 20-24 min.
INGREDIENTS: ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, BUTTERMILK, PALM OIL. Contains less than 2%: SODIUM BICARBONATE, SUGAR, SALT, SODIUM ALUMINUM PHOSPHATE, SOYBEAN OIL, WHEY, SODIUM ACID PYROPHOSPHATE, FOOD STARCH-MODIFIED, SOY LECITHIN, MALTODEXTRIN, DEXTROSE, NATURAL AND ARTIFICIAL FLAVOR.
WHEAT, MILK
EGG, SOY
2201 Broadway
San Antonio, TX 78215 (USA)
1 (800) 531-7912
©2025 C.H.Guenther