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Pillsbury Grands! Biscuits Flaky Layers Buttermilk 8 Count - 16.3 Oz
Biscuits, Flaky Layers, Buttermilk
Naturally & artificially flavored. Per 1 Biscuit: 180 calories; 2.5 g sat fat (13% DV); 450 mg sodium (20% DV); 5 g total sugars. Ingredients derived from a bioengineered source. Learn more at ask.generalmills.com. 8 big biscuits. Now more flaky layers. www.pilsbury.com. how2recycle.info. Questions? Save package and call 1-800-775-4777 www.Pillsbury.com. For recipes & more visit pillsbury.com. Box Tops for Education: No more clipping. Scan your receipt. See how at BTFE.com.
Serving Size: 1biscuit
Servings Per Container: 8
|Calories||Amount Per Serving
|% Daily Value|
|Calories from Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 6g||8%|
|Saturated Fat||Amount Per serving 2.5g||13%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 450mg||20%|
|Potassium||Amount Per serving 270mg||6%|
|Total Carbohydrate||Amount Per serving 27g||10%|
|Dietary Fiber||Amount Per serving <1g||3%|
|Total Sugars||Amount Per serving 5g|
|Added Sugars||Amount Per serving 4g|
|Protein||Amount Per serving 4g||0%|
Enriched Flour Bleached (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Dextrose, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Sodium Aluminum Phosphate), Contains 2% or Less of: Dextrose, Fractioned Palm Oil, Vital Wheat Gluten, Salt, Potassium Chloride, Mono and Diglycerides, Xanthan Gum, Natural and Artificial Flavor, Preservatives (TBHQ, Citric Acid), Butter, Beta Carotene (for Color).
Warning Contains: Contains wheat and milk ingredients. Do not freeze or microwave unbaked poppin' fresh dough. Do not eat raw biscuit dough.
Directions Directions: Heat oven to 350 degrees F (or 325 degrees F for nonstick cookie sheet). Place biscuits 1 to 2 inches apart on ungreased cookie sheet. Bake 13 to 16 minutes or until golden brown. Keep dough refrigerated. For safe opening, point can ends away from you and others. Pop. Press spoon against seam. Peel in direction of arrow fully around the can. Best if used by date on can end.
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