Pillsbury Grands, Buttermilk Biscuits, refrigerated dough
Whole food · Baked Products
Pillsbury Grands! Buttermilk Biscuits are a refrigerated dough that bakes into tall, fluffy, golden-brown biscuits with a distinctively soft, layered interior and a slightly crisp, buttery exterior. The buttermilk provides a signature tang that balances the richness. Nutritionally, they are a dense source of carbohydrates and fats, with a modest protein content.
Calorie split: 8% protein · 57% carbs · 34% fat
↓ Full nutrition💚 Why it's loved
People love them for their nostalgic, comforting flavor and the dramatic, flaky layers that pull apart. They are a beloved, quick staple for weekend breakfasts, holiday dinners, and as a base for creative comfort food.
⚠️ Watch-outs & how to enjoy it better
They are high in refined carbohydrates and saturated fat, which can contribute to blood-sugar spikes and may not suit low-carb diets. The dough often contains common allergens like wheat and soy, and can be high in sodium. To counteract, pair a biscuit with a protein like eggs or fried chicken and non-starchy vegetables to slow digestion and add nutritional balance.
Key benefits
- Extremely convenient: ready to bake in minutes from the refrigerator.
- Consistent results: engineered for reliable rise and texture every time.
- Provides a quick source of energy from carbohydrates.
- A versatile base for both sweet and savory dishes.
- Long shelf life when refrigerated, reducing food waste.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'Grands!' name was introduced in 1992, marketing them as a larger, more indulgent biscuit, and they are designed to bake into a tall, dome-shaped biscuit rather than a flat, dense one.
Full nutrition (USDA data · scales with serving)
| Water | 36.1 g |
| Energy | 293 kcal |
| Energy | 1227 kj |
| Protein | 6.2 g |
| Total lipid (fat) | 11.3 g |
| Ash | 4.0 g |
| Carbohydrate, by difference | 42.4 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 4.6 g |
| Calcium, Ca | 23.0 mg |
| Iron, Fe | 2.3 mg |
| Sodium, Na | 1066 mg |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Vitamin A, RAE | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.1 g |
| Fatty acids, total trans | 0.88 g |
| Cholesterol | 0.00 mg |
FAQ
How do I get the tallest, flakiest layers?
Handle the dough as little as possible, ensure ingredients are cold, and bake at the high temperature specified (usually 350°F/175°C) without opening the oven door early.
Can I freeze the baked biscuits?
Yes. Let them cool completely, then freeze in a single layer before transferring to a bag. Reheat in a 300°F (150°C) oven for 10-15 minutes.
What's the difference between buttermilk and original Grands!?
The buttermilk variety has a tangier flavor and slightly more tender crumb due to the acidity of buttermilk, which reacts with leavening agents.
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 2.93 kcal/g · 8% calories from protein · 1.5 g fiber · 4.6 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.