Pillsbury Frozen Southern Style Biscuit Dough, 168 x 3.17 oz Case

Name: Pillsbury Frozen Southern Style Biscuit Dough, 168 x 3.17 oz Case
Brand: General mills
SKU: FR-FRFR-1286
Price: 156.24 USD
Availability: InStock

$156.24

Sale Sold out

Foodservice case item

Frozen 168 - 3.17 OZSold by the case186 day shelf life

Built for foodservice buying, catering, hospitality, home stocking, and prepared-food programs that need reliable case-packed supply.

Supplier: GENERAL MILLS
Case GTIN: 10094562062498

Frozen shipping notice Ships in temperature-controlled packaging Monday-Wednesday after handling. Transit timing varies by destination.

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Pack: 168 - 3.17 OZ
Handling: Frozen
Path: Cart checkout

Temperature-controlled items ship Monday-Wednesday after 24-hour handling.

Product Description

Pillsbury Frozen Southern Style Biscuit Dough, 168 x 3.17 oz Case from Pillsbury is a foodservice case item for commercial programs, retail stocking, and planned bulk purchasing. Pillsbury(TM) Southern Style biscuit dough in pre-portioned, freezer-to-oven format. Formulated to produce light and fluffy 3.17 oz biscuits every time, with savory, rich butter flavor for a scratch-like texture and appearance. Great for sweet and savory uses and are easy split for simple sandwich applications.

Case pack: 168 - 3.17 OZ.
DOT item 346492; case GTIN 10094562062498.
DOT category: Cookies.
Handling: Frozen.
Storage: FRAGILE HANDLE WITH CAREKEEP FROZEN STORE AT OR BELOW 0° F/-18° C Biscuit dough is not ready-to-eat and must be thoroughly cooked before eating. To prevent illness from naturally occurring bacteria in wheat flour, do not eat raw dough; wash hands and surfaces after handling
Preparation: BAKE: PLACE FROZEN BISCUIT DOUGH WITH SIDES TOUCHING ON GREASED OR PARCHMENT LINED BAKING SHEET. FOR HALF BAKING SHEET, PLACE FROZEN BISCUIT DOUGH IN A STAGGERED PATTERN. BAKE TIMES WILL VARY BY OVEN TYPE AND QUANTITY OF PRODUCT IN OVEN. BISCUITS ARE DONE WHEN TOPS ARE GOLDEN BROWN AND CENTER SPRINGS BACK WHEN TOUCHED LIGHTLY. Refer to the package for baking instructions.

INGREDIENTS

enriched flour (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), water, palm oil, palm kernel oil, sugar, buttermilk, sodium aluminum phosphate, baking soda, salt, sodium acid pyrophosphate, dextrose, dough conditioner (enzymes).

MORE INFORMATION

DOT item: 346492

Rebel category: Bakery & Desserts

Case GTIN: 10094562062498

DOT product name: Frozen Southern Style Biscuit Dough

Brand: Pillsbury

DOT category: Cookies

Case pack: 168 - 3.17 OZ

Shipped temperature: Frozen

Shelf life: 186 days total; 57 days guaranteed when available from DOT.

Storage: FRAGILE HANDLE WITH CAREKEEP FROZEN STORE AT OR BELOW 0° F/-18° C Biscuit dough is not ready-to-eat and must be thoroughly cooked before eating. To prevent illness from naturally occurring bacteria in wheat flour, do not eat raw dough; wash hands and surfaces after handling

Preparation: BAKE: PLACE FROZEN BISCUIT DOUGH WITH SIDES TOUCHING ON GREASED OR PARCHMENT LINED BAKING SHEET. FOR HALF BAKING SHEET, PLACE FROZEN BISCUIT DOUGH IN A STAGGERED PATTERN. BAKE TIMES WILL VARY BY OVEN TYPE AND QUANTITY OF PRODUCT IN OVEN. BISCUITS ARE DONE WHEN TOPS ARE GOLDEN BROWN AND CENTER SPRINGS BACK WHEN TOUCHED LIGHTLY. Refer to the package for baking instructions.

Preparation: BAKE: Place frozen biscuit dough on greased or parchment-lined baking sheet. Sides touching. Half sheet: Stagger dough. Bake times vary by oven type and quantity. Biscuits done when golden brown and centers spring back. Baking Instructions: Standard/Reel Oven: 375°F; 5x8 (40 biscuits): 33-37 min; 3x6 (18 biscuits): 29-33 min. Rack Oven: 350°F; 5x8 (40 biscuits): 29-33 min; 3x6 (18 biscuits): 25-29 min. Convection Oven: 325°F; 5x8 (40 biscuits): 22-26 min; 3x6 (18 biscuits): 21-25 min; Rotate halfway.

Nutrition, ingredient, allergen, pack, and image details are tied to DOT/manufacturer product data for this exact item.

Good fit for buyers who need reliable case-packed supply for foodservice, catering, hospitality, home stocking, and prepared-food programs.