Biscuits, plain or buttermilk, dry mix, prepared
Whole food · Baked Products
Photo: Wikipedia
A plain or buttermilk biscuit made from a dry mix is a tender, flaky quick bread with a savory, buttery flavor and a soft, crumbly texture. Nutritionally, it's a calorie-dense carbohydrate source, providing a significant 48.4 grams of carbs per 100 grams, making it a potent energy fuel.
Calorie split: 9% protein · 58% carbs · 33% fat
↓ Full nutrition💚 Why it's loved
People adore its comforting, home-style flavor and the satisfying contrast of a crisp exterior with a fluffy interior. Its versatility makes it a beloved staple, perfect for sopping up gravy, serving alongside soups, or being split for a quick breakfast sandwich.
⚠️ Watch-outs & how to enjoy it better
The high carbohydrate load can cause rapid blood-sugar spikes, and the dry mix often contains significant sodium. Those monitoring blood sugar or sodium intake should be cautious. Counteract this by pairing the biscuit with a protein (like eggs or sausage) and healthy fat (like avocado or butter) to slow digestion, and practice portion control by enjoying half a biscuit with a larger portion of protein-rich food.
Key benefits
- Provides quick energy from its high carbohydrate content.
- Offers a small amount of protein (7.3g per 100g).
- Contains no added sugar.
- A versatile base for both sweet and savory toppings.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'biscuit' comes from the Latin 'bis coctus,' meaning 'twice baked,' referring to the original method of making a hard, long-lasting rusk—a far cry from today's soft, flaky version.
Full nutrition (USDA data · scales with serving)
| Water | 28.9 g |
| Energy | 335 kcal |
| Energy | 1402 kj |
| Protein | 7.3 g |
| Total lipid (fat) | 12.1 g |
| Ash | 3.3 g |
| Carbohydrate, by difference | 48.4 g |
| Fiber, total dietary | 1.8 g |
| Calcium, Ca | 185 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 470 mg |
| Potassium, K | 188 mg |
| Sodium, Na | 955 mg |
| Zinc, Zn | 0.61 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.25 mg |
| Selenium, Se | 6.2 ug |
| Vitamin C, total ascorbic acid | 0.40 mg |
| Thiamin | 0.35 mg |
| Riboflavin | 0.36 mg |
| Niacin | 3.0 mg |
| Pantothenic acid | 0.55 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 52.0 ug |
| Folic acid | 46.0 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 84.0 ug |
| Vitamin B-12 | 0.21 ug |
| Vitamin A, RAE | 26.0 ug |
| Retinol | 25.0 ug |
| Vitamin A, IU | 94.0 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.8 g |
| SFA 4:0 | 0.03 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.10 g |
| SFA 16:0 | 1.4 g |
| SFA 18:0 | 1.2 g |
| Fatty acids, total monounsaturated | 4.2 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 4.2 g |
| Fatty acids, total polyunsaturated | 4.3 g |
| PUFA 18:2 | 4.0 g |
| PUFA 18:3 | 0.26 g |
| PUFA 20:4 | 0.00 g |
| Cholesterol | 4.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.09 g |
| Threonine | 0.23 g |
| Isoleucine | 0.30 g |
| Leucine | 0.55 g |
| Lysine | 0.27 g |
| Methionine | 0.14 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.35 g |
| Tyrosine | 0.24 g |
| Valine | 0.34 g |
| Arginine | 0.28 g |
| Histidine | 0.17 g |
| Alanine | 0.24 g |
| Aspartic acid | 0.37 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.23 g |
| Proline | 0.79 g |
| Serine | 0.36 g |
FAQ
What's the difference between a plain and buttermilk biscuit mix?
Buttermilk biscuit mixes include dried buttermilk powder, which adds a subtle tangy flavor and reacts with baking soda to create a more tender crumb and better rise. Plain mixes rely solely on milk or water for hydration.
Can I make this mix without an oven?
While baking is traditional, you can cook biscuit dough in a greased skillet on the stovetop over medium-low heat, flipping once, or use an air fryer at a slightly lower temperature than the oven instructions.
Why are my biscuits from a mix tough?
Overworking the dough is the most common culprit. Mix just until the ingredients come together; a shaggy dough is fine. Also, ensure your leavening agents in the mix are fresh and your oven is properly preheated.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.35 kcal/g · 9% calories from protein · 1.8 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 5.08 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.