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Pillsbury Biscuits Flaky Layers Butter Tastin 10 Count - 12 Oz

Pillsbury Biscuits Flaky Layers Butter Tastin 10 Count - 12 Oz

Biscuits, Flaky Layers, Butter Tastin

Naturally & artificially butter flavor. Per Biscuit: 100 calories; 1.5 g sat fat (7% DV); 300 mg sodium (13% DV); 2 g total sugars. Partially produced with genetic engineering. Learn more at Questions? Save package and call 1-800-775-4777;
Nutrition Facts

Serving Size: 1biscuit
Servings Per Container: 10
Calories Amount Per Serving
% Daily Value
Calories From Fat Amount Per serving 0
Total Fat Amount Per serving 3.5g 4%
Saturated Fat Amount Per serving 1.5g 7%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 300mg 13%
Potassium Amount Per serving 160mg 4%
Total Carbohydrate Amount Per serving 15g 5%
Dietary Fiber Amount Per serving 0g 0%
Sugars Amount Per serving (-)
Protein Amount Per serving 2g 0%
Vitamin A (-)
Vitamin C (-)
Calcium 0%
Iron 6%
Enriched Flour Bleached (Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Soybean and Palm Oil, Dextrose, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda), Contains 2% or Less of: Hydrogenated Palm Oil, Sugar, Fractionated Palm Oil, Salt, Potassium Chloride, Vital Wheat Gluten, Mono and Diglycerides, Xanthan Gum, Preservatives (TBHQ, Citric Acid), Butter, Annatto Extract and Beta Carotene (for Color), Natural and Artificial Flavor.
Product Attributes
Warning Contains: Contains wheat and milk ingredients. Do not eat raw biscuit dough. Do not freeze or microwave unbaked poppin fresh dough.
Directions Pop. Press: Spoon against seam. Peel: In direction of arrow fully around the can. For safe opening point can ends away from you and others. Directions: Heat oven to 400 degrees F. Place biscuits 2 inches apart on ungreased cookie sheet. Bake 8 to 11 minutes or until golden brown. Keep dough refrigerated. Best if used by date on can end.


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