Biscuits, plain or buttermilk, refrigerated dough, higher fat, baked
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.4 MG | 37% | |
| Riboflavin | 0.3 MG | 23% | |
| Niacin | 3.7 MG | 23% | |
| Pantothenic acid | 0.4 MG | 8% | |
| Vitamin B-6 | 0.0 MG | 3% | |
| Folate, total | 63 UG | 16% | |
| Choline, total | 19.8 MG | 4% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.7 MG | 4% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 9.5 UG | 8% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 27 MG | 2% | |
| Iron, Fe | 2.6 MG | 14% | |
| Magnesium, Mg | 18 MG | 4% | |
| Phosphorus, P | 446 MG | 36% | |
| Potassium, K | 152 MG | 3% | |
| Sodium, Na | 1,002 MG | 44% | |
| Zinc, Zn | 0.4 MG | 4% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.5 MG | 21% | |
| Selenium, Se | 13.6 UG | 25% |
Nutrition Highlights
- Good source of dietary fiber (2.8g per 100g).
- Good source of Phosphorus, P (36% DV).
- Good source of Sodium, Na (44% DV).
- Good source of Manganese, Mn (21% DV).
- Good source of Selenium, Se (25% DV).
- Good source of Thiamin (37% DV).
About Biscuits, plain or buttermilk, refrigerated dough, higher fat, baked
These baked goods are a staple in many households, known for their flaky texture and rich, buttery flavor. Made from a simple combination of flour, fat, leavening agents, and liquid, they rise to a golden-brown finish when baked. The higher fat content contributes to their tender crumb and satisfying mouthfeel, making them a popular choice for breakfast or as a side to savory meals. Their versatility allows them to be enjoyed plain, with butter, or as a base for toppings like gravy or jam.
Nutritionally, they provide a moderate amount of protein and a significant source of carbohydrates, offering quick energy. However, their higher fat content, primarily from butter or shortening, means they are calorie-dense and should be consumed in moderation, especially for those monitoring fat intake. The fiber content is relatively low, so pairing them with high-fiber foods like fruits or vegetables can help balance a meal. While they lack significant micronutrients, they can be part of a balanced diet when enjoyed alongside nutrient-rich foods. Common uses include serving as a base for breakfast sandwiches, accompanying soups and stews, or as a comforting addition to holiday meals.
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