From Fluffy to Flaky: The Ultimate Guide to America’s 10 Best Biscuit Brands
Finding the perfect biscuit is a beloved American tradition. We want that ideal balance. A golden-brown outside that gives way to a steamy, tender, and irresistibly soft inside. It’s the ultimate comfort food. Versatile enough for breakfast, lunch, or dinner.
But making a truly great biscuit from scratch takes time and skill. For those moments when convenience matters, the grocery store offers surprising options. The challenge? Finding a product that doesn’t sacrifice quality.
We’ve done the work for you. We baked, tasted, and carefully analyzed the options. Here’s our definitive list of the top 10 store-bought biscuit brands in America.
Our ranking isn’t based on guesswork. It’s the result of a careful process. We evaluated each brand on ingredient quality, final baked texture, flavor profile, and the integrity of its biscuit production methods. This guide will help you choose the perfect biscuit for any occasion.
Here’s a quick overview of our top picks.
Brand | Category | الأفضل لـ | Key Feature |
Pillsbury | Refrigerated Dough | Classic Layered Biscuits | Flaky Layers™ technology |
Red Lobster | Dry Mix | Restaurant-Style Cheesy Biscuits | Signature Cheddar Bay flavor |
Mason Dixie Foods | Frozen Dough | Homestyle, Clean Ingredients | All-butter, no preservatives |
Mary B’s | Frozen Dough | Southern-Style Buttermilk | Authentic Southern taste |
Immaculate Baking Co. | Refrigerated Dough | Organic & Non-GMO | USDA Organic certified |
Callie’s Hot Little Biscuit | Frozen Dough | Gourmet & Hand-Made Feel | Award-winning Charleston recipe |
General Mills | Dry Mix | Bulk Baking & Versatility | Consistent, reliable results |
King Arthur Baking | Dry Mix | Premium Baking Experience | High-quality flour & ingredients |
Bob’s Red Mill | Dry Mix | Whole-Grain & Gluten-Free | Stone-ground, wholesome options |
Sister Schubert’s | Frozen Dough | Dinner Rolls/Biscuits | Soft, yeasty texture |
Behind the Bake
To understand our rankings, you need to understand our standards. Judging a biscuit goes beyond simple taste. We created a clear, expert framework. This ensures our analysis was consistent, fair, and rooted in baking science. Our framework centers on the core principles of quality biscuit production.
Ingredient Quality
The final product can only be as good as its starting ingredients. We favor brands that use high-quality, recognizable components.
Real butter is our gold standard for fat. It provides unmatched flavor and texture. While some shortenings and oils can work well, we look for transparency. We penalize brands that rely on long lists of artificial preservatives, flavors, and conditioners. Unbleached flour and real buttermilk also score high marks.
Texture and Crumb
A biscuit’s texture is its signature. We analyze the crumb structure to see if it delivers on its promise. This is a direct result of the biscuit production technique used.
For flaky biscuits, we look for distinct, tender, and separable layers. This shows proper lamination. Cold fat is folded into the dough, creating steam pockets during baking that lift the layers apart.
For fluffy or drop-style biscuits, we expect a tender, soft interior. The crumb should be more uniform and cake-like. This style relies on chemical leaveners reacting properly to create a delicate, even rise.
Flavor Profile
A great biscuit should taste rich and satisfying. We look for prominent buttery flavor, balanced with a slight, pleasant tang from buttermilk.
The flavor should be clean and authentic. Any hint of chemical aftertaste results in major point deductions. Often from leavening agents or preservatives. The biscuit should taste of its primary ingredients: flour, fat, and dairy.
Baking Performance
A store-bought product must be reliable for home cooks. We evaluate how well each biscuit performs in a standard home oven.
We look for consistent and even rise. Beautiful golden-brown color. The ability to hold its shape without spreading too much. Brands that deliver predictable, high-quality results bake after bake earn our trust and higher rankings.
The 10 Best Brands
After extensive testing against our strict criteria, we’ve identified the 10 brands that stand above the rest. Each offers a unique experience. From weeknight convenience to gourmet indulgence.
1. Pillsbury Grands! Flaky Layers
Pillsbury is an American kitchen icon. A staple since the company’s founding in 1869. Their refrigerated biscuits dominate the market for a simple reason: they deliver on their promise.
The key difference lies in their patented Flaky Layers™ technology. This is a masterclass in large-scale biscuit production. Designed to mimic the time-consuming process of traditional lamination. The dough is engineered to separate into distinct sheets as it bakes.
Upon baking, these biscuits puff up dramatically. They turn a beautiful golden brown. The real magic is pulling them apart. The eight distinct, buttery layers peel away with satisfying ease. The flavor is classic and comforting. A salty, buttery taste that is instantly recognizable.
They’re best for weeknight dinners, quick biscuit sandwiches for breakfast, and anyone who loves that classic, multi-layered biscuit experience.
2. Red Lobster Cheddar Bay Biscuit Mix
This is the stuff of legend. For years, the highlight of a Red Lobster meal was the basket of warm, cheesy biscuits. Now, that cult-classic experience is available as a dry mix for home baking.
What sets this product apart is the signature seasoning packet. The biscuit production here is less about texture and more about delivering unmistakable, iconic flavor. The mix itself is a straightforward drop-biscuit base. But the garlic-herb seasoning transforms it entirely.
When you bake these, your kitchen fills with that familiar cheesy, garlicky aroma. The texture is incredibly soft and tender, almost cake-like. The experience is completed by brushing the tops with garlic-butter sauce you prepare separately. It’s pure indulgence.
This mix is best for serving alongside seafood dinners. As a savory party snack. Or anytime you want to impress guests with restaurant-quality sides that take minimal effort.
3. Mason Dixie Buttermilk Biscuits
Mason Dixie is a disruptive force in the freezer aisle. Founded in 2014, this brand is built on a philosophy of clean, simple ingredients. They aim to replicate a true scratch-made biscuit.
Their commitment to an “”all-butter”” recipe is a significant differentiator. There are no preservatives, corn syrup, or artificial flavors. Their biscuit production method involves flash-freezing the shaped dough. This locks in the flavor and texture of fresh ingredients, particularly the butter.
The result is a biscuit with authentically rich butter flavor. A dense, satisfying crumb that is still wonderfully tender. It doesn’t have the artificial puffiness of some brands. Instead, it has the hearty, substantial feel of a biscuit made in a high-quality bakery.
These are best for health-conscious consumers. Anyone seeking a gourmet, preservative-free option that tastes truly homemade.
4. Mary B’s Buttermilk Biscuits
For those seeking authentic Southern taste, Mary B’s frozen biscuits are a long-standing favorite. They’re renowned for delivering a classic Southern-style buttermilk biscuit experience.
The defining characteristic is their flavor and fluffy texture. The recipe prominently features real buttermilk. This imparts a distinct, pleasant tang that balances the richness. The biscuit production focuses on creating light, airy crumb rather than flaky layers.
These biscuits bake up tall and fluffy. Soft, pale crust and tender interior. They’re less about buttery layers and more about pillowy softness. Perfect for soaking up gravy or butter and jam. The taste is simple, clean, and nostalgic.
Mary B’s are best for traditional Southern breakfasts, especially biscuits and gravy. Or as a side for fried chicken.
5. Immaculate Baking Co. Organic Flaky Biscuits
Immaculate Baking Co. brings an organic-first mindset to the refrigerated dough case. They focus on wholesome, non-GMO ingredients. Offering a cleaner alternative to conventional brands.
Their USDA Organic certification is the primary distinction. The ingredient list is refreshingly simple. Using organic flour and organic palm oil to create the layers. This appeals to shoppers who read labels carefully.
In our tests, these biscuits bake up with beautiful golden color and defined, flaky layers. The flavor is milder and less salty than some competitors. This allows the clean taste of wheat to come through. The texture is light and flaky, delivering on its promise.
These are an excellent choice for families and individuals prioritizing organic and non-GMO ingredients. Without sacrificing the convenience of refrigerated dough.
6. Callie’s Hot Little Biscuit Buttermilk Biscuits
Born from a celebrated Charleston, South Carolina, caterer and eatery, Callie’s Hot Little Biscuit brings truly gourmet, hand-made feel to the frozen food section.
The award-winning recipe is the difference. These biscuits are made with a unique combination of butter, cream cheese, and self-rising flour. A closely guarded secret. The biscuit production is small-batch, designed to preserve the integrity of this rich, tender recipe before freezing.
Baking these from frozen yields a biscuit unlike any other on this list. They’re incredibly rich and moist. With a slightly tangy, complex flavor from the cream cheese. The texture is exceptionally tender and dense. More akin to a scone but with the soul of a Southern biscuit.
Callie’s are best for special occasion brunches, elegant entertaining. Or for the discerning foodie who wants the closest-to-gourmet experience from a store-bought product.
7. General Mills Bisquick Original Mix
No list of American biscuits would be complete without Bisquick. Since its debut in 1931, this “”impossible”” mix has been a pantry staple. Valued for its incredible versatility and reliability.
Its core value is consistency. The genius of Bisquick biscuit production is the pre-mixed, shelf-stable blend of flour, shortening, salt, and leavening. This eliminates measuring and reduces the chance of error for home cooks. Ensuring a predictable result every time.
Bisquick produces a classic drop biscuit: soft, fluffy, and slightly cakey. The flavor is neutral and mild. Making it a perfect canvas for other ingredients, from herbs and cheese to sweet toppings. It’s the definition of a dependable, all-purpose biscuit.
It’s best for bulk baking, versatile cooking (pancakes, waffles, dumplings). For anyone who values a reliable, multi-purpose mix in their pantry.
8. King Arthur Baking Buttermilk Biscuit Mix
King Arthur Baking, an employee-owned company with roots stretching back to 1790, is synonymous with high-quality baking. Their biscuit mix reflects this heritage. Designed for a superior home-baking experience.
The quality of the flour is paramount. King Arthur uses their own high-quality, finely milled flour. This provides excellent structure and tender crumb. The mix also includes buttermilk powder and a carefully balanced leavening system for reliable rise and tangy flavor.
This mix produces a biscuit with a slightly crisp exterior and wonderfully soft, fluffy interior. The flavor is excellent, with noticeable buttermilk tang and clean finish. Free of any chemical aftertaste. It’s a significant step up from standard pantry mixes.
This mix is best for bakers who appreciate premium ingredients. Who want from-scratch taste with the convenience of a mix.
9. Bob’s Red Mill Gluten Free Biscuit Mix
Bob’s Red Mill has been a leader in whole-grain and specialty flours since 1978. Their gluten-free biscuit mix is a testament to their expertise in alternative baking. Providing a fantastic option for those with dietary restrictions.
The proprietary gluten-free flour blend is the key. Instead of just one substitute, they use a carefully formulated mix of rice flour, potato starch, and other ingredients. To mimic the structure and texture of traditional wheat flour. This sophisticated approach to biscuit production sets it apart.
For a gluten-free product, the results are outstanding. The biscuits rise well and develop pleasant golden color. The texture is tender and surprisingly light. Avoiding the dense, gritty quality that can plague some gluten-free baked goods. The flavor is neutral and slightly sweet.
This is the definitive choice for anyone on a gluten-free diet who refuses to give up the joy of a warm biscuit.
10. Sister Schubert’s Dinner Yeast Rolls
While technically labeled as yeast rolls, Sister Schubert’s product lands on our list because they occupy the same space on the dinner table. They share many beloved characteristics of a soft biscuit. The brand was founded by Patricia Schubert Barnes in her own kitchen.
The use of yeast as the primary leavener is the major difference. Unlike chemically leavened biscuits, these rolls undergo a proofing process during production. This develops distinct, bready flavor and uniquely soft, pillowy, and slightly chewy texture.
When baked, these rolls are incredibly soft and light. Rich, buttery flavor and a hint of sweetness. They pull apart easily and are perfect for sopping up sauce or holding a slice of country ham. They bridge the gap between a traditional biscuit and a classic dinner roll.
These are best for holiday meals, family dinners. Or when you desire a softer, yeast-risen alternative to a traditional buttermilk biscuit.
A Nutritional Breakdown
While flavor and texture are our primary concerns, we know that what’s inside matters. For readers who are health-conscious or have specific dietary needs, this side-by-side comparison provides a clear snapshot. Key nutritional and ingredient information for our top contenders. Note that values are approximate and can vary.
Brand | Serving Size | Calories (per biscuit) | Key Fat Source | Contains Preservatives? |
Pillsbury Grands! | 1 biscuit (57g) | ~170 | Palm and Soybean Oil | Yes |
Mason Dixie Foods | 1 biscuit (71g) | ~240 | Butter | No |
Immaculate Baking | 1 biscuit (48g) | ~160 | Organic Palm Oil | No |
Mary B’s | 1 biscuit (57g) | ~180 | Shortening | Yes |
Callie’s Hot Little | 1 biscuit (71g) | ~290 | Butter, Cream Cheese | No |
Red Lobster Mix* | 1 biscuit (~45g prepared) | ~160 | Shortening (in mix) | Yes |
King Arthur Mix* | 1 biscuit (~60g prepared) | ~220 | Butter (added by user) | No |
Bob’s Red Mill GF* | 1 biscuit (~50g prepared) | ~190 | Butter (added by user) | No |
*For mixes, values reflect preparation according to package directions.
The Ultimate Pairing Guide
Choosing the best biscuit brand is only the first step. The true art lies in how you use it. A great biscuit can be the centerpiece of a meal. But the right pairing can elevate the entire experience. The texture and flavor profile of each biscuit type lends itself to different culinary partners. This guide will help you create the perfect match for your next meal.
Biscuit Type / Brand | Best Pairing | Why It Works | Meal Idea |
Flaky & Buttery (Pillsbury, Immaculate) | Hearty Sausage Gravy | The distinct layers are perfect for soaking up rich, creamy gravy without turning to mush. | The quintessential American Biscuits and Gravy breakfast. |
Cheesy & Savory (Red Lobster) | Soups & Chowders | The powerful garlic and cheese notes are a perfect complement to creamy or brothy soups. | Serve warm alongside a New England Clam Chowder. |
Dense & Homestyle (Mason Dixie, Callie’s) | Fruit Jams & Honey Butter | The sturdy, rich texture holds up beautifully to thick, sweet spreads without falling apart. | An elegant and simple breakfast or afternoon snack. |
Soft & Fluffy (Mary B’s, Sister Schubert’s) | Fried Chicken or Country Ham | The soft, pillowy biscuit provides tender contrast to crispy, salty fried chicken or savory ham. | The ultimate Fried Chicken Sandwich or a classic ham biscuit. |
Wholesome & Hearty (Bob’s Red Mill, King Arthur) | Chili or Beef Stew | The more robust, slightly nutty flavor and firm crumb stand up to bold, spicy, and hearty dishes. | A satisfying and dunkable side for a winter beef stew. |
The Perfect Conclusion
The journey from a simple mix or refrigerated dough to a perfect, golden-brown biscuit on your dinner table is a testament to modern food science and time-honored recipes. The best brands have mastered the art and science of biscuit production. Delivering consistent quality, flavor, and texture that you can rely on.
We’ve shown that convenience doesn’t have to mean compromising on the comforting perfection of a well-made biscuit. Whether you crave the peel-apart layers of a flaky classic, the clean ingredients of a homestyle gourmet option, or the savory indulgence of a cheesy restaurant favorite, there’s a perfect brand on this list waiting for you.
Armed with this guide, you’re now ready to navigate the grocery aisle with confidence. We encourage you to step outside your usual choice and try a new brand for your next meal. Happy baking.”
Frequently Asked Questions (FAQs)
Q1: What’s the difference between flaky and fluffy biscuits?
Flaky biscuits (like Pillsbury Grands! and Immaculate Baking) are made using a lamination technique where cold fat is folded into the dough multiple times, creating distinct, separable layers that puff up during baking. Fluffy biscuits (like Mary B’s) have a more uniform, cake-like crumb with a soft, pillowy texture created primarily by chemical leaveners like baking powder. Choose flaky for butter-rich layers and fluffy for soaking up gravy.
Q2: Can I make store-bought biscuits taste more homemade?
Absolutely! Try these simple upgrades:
- Brush with butter: Apply melted butter mixed with garlic powder or fresh herbs before or immediately after baking
- Add toppings: Sprinkle with flaky sea salt, grated parmesan, or everything bagel seasoning before baking
- Use real butter: Replace any oil in mix recipes with real butter
- Freeze first: For refrigerated dough, freeze for 10 minutes before baking for extra flakiness
- Serve immediately: Always serve warm—biscuits are best within 30 minutes of baking
Q3: How do I store leftover biscuits to keep them fresh?
Short-term storage (1-2 days): Let biscuits cool completely, then store in an airtight container or resealable bag at room temperature. Reheat in a 350°F oven for 5-7 minutes or microwave for 15-20 seconds.
Long-term storage (up to 3 months): Wrap individual biscuits tightly in plastic wrap, place in a freezer-safe bag, and freeze. Reheat from frozen in a 350°F oven for 15-20 minutes.
Important: Never refrigerate baked biscuits—refrigeration accelerates staling and makes them dry and tough.
Q4: Are frozen biscuits better than refrigerated dough?
It depends on your priorities:
Frozen biscuits (like Mason Dixie, Callie’s, Mary B’s):
- Often use premium, all-butter recipes
- Typically contain fewer or no preservatives
- Flash-frozen to lock in freshness
- Taste more homemade
- Require thawing time
Refrigerated dough (like Pillsbury, Immaculate):
- Ultimate convenience—no thawing needed
- Longer shelf life in your fridge
- Consistent results
- May contain more preservatives
- Perfect for spontaneous baking
Both can be excellent; choose based on whether you value ingredient purity or immediate convenience.
Q5: Why do some store-bought biscuits have a chemical or metallic aftertaste?
A chemical aftertaste typically comes from:
- Excessive baking powder or baking soda in the leavening system
- Aluminum-based baking powder (look for “aluminum-free” on labels)
- Artificial preservatives like sodium benzoate or TBHQ
- Low-quality shortening or oils
- Over-baking, which intensifies these off-flavors
Premium brands like Mason Dixie, Immaculate Baking, King Arthur, and Callie’s typically avoid these issues by using cleaner formulations, aluminum-free leaveners, and higher-quality fats.
Q6: Can I use biscuit mix for recipes other than biscuits?
Yes! Versatile mixes like Bisquick, King Arthur, and Bob’s Red Mill are designed for multiple uses:
- Pancakes and waffles
- Dumplings for chicken and dumplings
- Shortcake base for strawberry shortcake
- Pot pie or cobbler topping
- Quick coffee cake
- Pizza dough in a pinch
- Fried coating for chicken tenders
Most packages include recipe variations. Bisquick, in particular, has been marketed for its versatility since 1931.
Q7: What’s the secret to achieving tall, high-rising biscuits at home?
Follow these expert techniques:
- Keep ingredients cold: Use very cold butter or shortening and cold buttermilk
- Don’t overmix: Mix just until the dough comes together; visible butter chunks are good
- Cut, don’t twist: When using a biscuit cutter, press straight down without twisting to avoid sealing the edges
- Place close together: Arrange biscuits touching or nearly touching on the baking sheet so they push up, not out
- High heat: Bake at 425-450°F for maximum rise and flaky layers
- No peeking: Don’t open the oven door during the first 10-12 minutes
- Fresh leavening: Make sure your baking powder isn’t expired (check the date)
Q8: Are gluten-free biscuits worth trying if I don’t have celiac disease?
Bob’s Red Mill gluten-free biscuits are genuinely good and worth trying out of curiosity, even without dietary restrictions. However, traditional wheat-based biscuits will always have superior texture, rise, and flavor due to gluten’s unique structural properties. Gluten creates the elasticity and structure that makes biscuits tender yet sturdy.
Try gluten-free if you’re interested in reducing gluten intake, but set appropriate expectations—they’ll be good, but different.
Q9: What makes Red Lobster Cheddar Bay Biscuits so addictive?
The magic formula has three components:
- Sharp cheddar cheese mixed directly into a tender, slightly sweet drop-biscuit base
- Garlic-herb butter sauce brushed generously on top while still hot
- The contrast: The sweet, cake-like interior paired with the intensely savory, garlicky coating
Pro tips for maximum authenticity:
- Use real butter (never margarine) for the topping
- Double the garlic powder in the butter mixture
- Brush while biscuits are still steaming hot
- Add a pinch of Old Bay seasoning to the butter for extra restaurant flavor
- Serve immediately—they’re best within 15 minutes of baking
Q10: How can I tell when biscuits are perfectly baked?
Look for these signs of doneness:
Visual cues:
- Golden-brown tops and bottoms (not pale or burnt)
- Slightly puffed and risen appearance
- Firm exterior that doesn’t jiggle when gently shaken
Touch test:
- Firm to gentle pressure but still soft—not rock-hard
- Bottom sounds hollow when tapped
درجة الحرارة:
- Internal temperature of 200-205°F if using an instant-read thermometer
Smell:
- Strong butter and toasted flour aroma—no raw dough smell
When in doubt: Bake an extra 2-3 minutes. Slightly over-baked is better than raw, doughy centers. You can always brush with extra butter to add moisture to slightly over-baked biscuits.
