Pillsbury Golden Layer Buttermilk Biscuits, Artificial Flavor, refrigerated dough
Whole food · Baked Products
Photo: Wikipedia
Pillsbury Golden Layer Buttermilk Biscuits are pre-cut, refrigerated dough rounds that bake into tall, flaky layers with a rich, tangy buttermilk flavor and a tender, buttery crumb. They offer a convenient shortcut to homemade-style biscuits, with a nutrition profile centered on carbohydrates and fat for quick energy.
Calorie split: 8% protein · 54% carbs · 39% fat
↓ Full nutrition💚 Why it's loved
People love them for their buttery, tangy flavor and the satisfying, flaky layers that pull apart easily, making them a comforting staple. They are deeply tied to American Southern cuisine and home cooking, offering a nostalgic, reliable side dish.
⚠️ Watch-outs & how to enjoy it better
The high carbohydrate and sodium content can be a concern for those monitoring blood sugar or blood pressure. To counteract, pair a biscuit with a protein-rich food like eggs or sausage and a fiber-rich vegetable, and practice portion control by enjoying one biscuit as part of a balanced meal.
Key benefits
- Quick and consistent baking results
- Good source of quick energy from carbohydrates
- Versatile base for both sweet and savory dishes
- Longer shelf life than homemade dough
- No need to handle or measure baking ingredients
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'Golden Layer' name comes from the specific process of folding the dough to create distinct, separable layers, a technique popularized by commercial baking in the 20th century.
Full nutrition (USDA data · scales with serving)
| Water | 35.5 g |
| Energy | 307 kcal |
| Energy | 1286 kj |
| Protein | 5.9 g |
| Total lipid (fat) | 13.2 g |
| Ash | 3.5 g |
| Carbohydrate, by difference | 41.2 g |
| Fiber, total dietary | 1.2 g |
| Total Sugars | 5.9 g |
| Iron, Fe | 2.1 mg |
| Sodium, Na | 1059 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.9 g |
| Fatty acids, total trans | 4.4 g |
| Cholesterol | 0.00 mg |
FAQ
How do I get the tallest, flakiest layers?
For maximum layers, bake the biscuits on the middle oven rack at 375°F (190°C) without over-handling the dough. Ensure the dough is cold when it goes into the oven, as the steam from the cold fat creates the flaky layers.
Can I freeze the unbaked dough?
Yes, you can freeze the individual biscuits. Place them on a baking sheet to flash-freeze, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
What's the best way to store leftovers?
Store cooled biscuits in an airtight container at room temperature for 1-2 days. For longer storage, freeze them and reheat in a toaster oven or conventional oven to restore crispness.
Weight-loss friendliness (composite index)
Energy density 3.07 kcal/g · 8% calories from protein · 1.2 g fiber · 5.9 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.