Biscuits, mixed grain, refrigerated dough
Whole food · Baked Products
Photo: Wikipedia
This is a ready-to-bake dough made from a blend of grains like whole wheat, rye, or oats, offering a heartier, nuttier flavor and denser, chewier texture than standard white biscuits. Nutritionally, it provides a solid source of carbohydrates for energy with a modest protein boost from the mixed grains, though it is low in fiber and sugar.
💚 Why it's loved
People love the convenience and rustic, wholesome taste that the mixed grains provide, making it a versatile canvas for both sweet and savory toppings. It's a cultural staple for quick breakfasts or hearty side dishes in many households.
⚠️ Watch-outs & how to enjoy it better
The refined dough can cause blood-sugar spikes due to its low fiber content, and it may contain significant sodium. To counteract this, pair a biscuit with protein (like eggs or cheese) or healthy fats (like avocado or nut butter) to slow digestion, and practice portion control by enjoying one biscuit as part of a balanced meal.
Key benefits
- Provides quick energy from complex carbohydrates
- Contains some plant-based protein from mixed grains
- Convenient base for a variety of meals
- Offers a more robust flavor than plain white biscuits
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'biscuit' in the U.S. refers to a soft, leavened quick bread, while in the UK it means a hard, dry cookie—a difference that famously confuses travelers.
Full nutrition (scales with serving)
| Water | 37.8 g |
| Energy | 263 kcal |
| Energy | 1100 kj |
| Protein | 6.1 g |
| Total lipid (fat) | 5.6 g |
| Ash | 3.1 g |
| Carbohydrate, by difference | 47.4 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 2.8 mg |
| Magnesium, Mg | 30.0 mg |
| Phosphorus, P | 236 mg |
| Potassium, K | 456 mg |
| Sodium, Na | 670 mg |
| Zinc, Zn | 0.60 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.66 mg |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.39 mg |
| Riboflavin | 0.21 mg |
| Niacin | 3.4 mg |
| Pantothenic acid | 0.32 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 83.0 ug |
| Folic acid | 71.0 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 133 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.03 g |
| SFA 16:0 | 0.74 g |
| SFA 18:0 | 0.60 g |
| Fatty acids, total monounsaturated | 2.9 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 2.9 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.88 g |
| PUFA 18:2 | 0.83 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.08 g |
| Threonine | 0.17 g |
| Isoleucine | 0.21 g |
| Leucine | 0.42 g |
| Lysine | 0.14 g |
| Methionine | 0.11 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.30 g |
| Tyrosine | 0.18 g |
| Valine | 0.25 g |
| Arginine | 0.26 g |
| Histidine | 0.14 g |
| Alanine | 0.20 g |
| Aspartic acid | 0.27 g |
| Glutamic acid | 2.0 g |
| Glycine | 0.23 g |
| Proline | 0.69 g |
| Serine | 0.30 g |
FAQ
What's the difference between refrigerated mixed grain biscuit dough and regular biscuit dough?
The primary difference is the flour blend. Mixed grain dough incorporates flours from various grains like whole wheat, rye, or oats, giving it a darker color, denser texture, and nuttier flavor compared to the uniform white flour used in standard biscuit dough.
Can I use this dough for sweet recipes?
Absolutely. Its hearty flavor pairs wonderfully with sweet toppings. Use it to make strawberry shortcake, split and toast it with cinnamon sugar, or serve it with honey butter. The grains add a pleasant complexity to sweet dishes.
Why is the nutrition label showing 0g for fiber and sugar?
This indicates the dough is made primarily from refined or enriched grain flours, which have had the bran and germ (where fiber and natural sugars reside) removed. The 'mixed grain' aspect refers to the types of flour used, not necessarily that they are whole-grain.