Our freezer to oven biscuit dough bakes with outstanding rise, size, and rich golden brown color with true scratch-made appearance and fresh baked aroma. 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 #: 8095
| Nutrition Facts | |
|---|---|
| Serving Size: 1 Biscuit | |
| Calories | 200 |
| Total Fat | 9.0g |
| Saturated Fat | 5.0g |
| Trans Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 670mg |
| Total Carbohydrate | 25g |
| Dietary Fiber | 1g |
| Total Sugars | 2g |
| Includes | 1g |
| Protein | 4g |
| Vitamin D | 0mcg |
| Calcium | 40mg |
| Iron | 1.7mg |
| 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.
ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, BUTTERMILK, PALM OIL, CONTAINS LESS THAN 2%: BAKING SODA, SUGAR, SALT, SODIUM ALUMINUM PHOSPHATE, SOYBEAN OIL, WHEY, SODIUM ACID PYROPHOSPHATE, FOOD STARCH-MODIFIED, 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 & Son.