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Pioneer Corn Drop Biscuits are high-rising biscuits with a home-made appearance and unique taste. Once served with meals or afternoon tea, “spoon-dropped” biscuits have always been a distinctive way to impress special guests. And now with Pioneer Corn Drop Biscuits, it’s easy to invigorate any bread offering in the same gracious tradition.
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| Nutrition Facts | |
|---|---|
| Serving Size: 1 Biscuit | |
| Calories | 110 |
| Total Fat | 4.0g 5% |
| Saturated Fat | 2.5g 11% |
| Trans Fat | 0g |
| Cholesterol | 0mg 0% |
| Sodium | 280mg 12% |
| Total Carbohydrate | 16g 6% |
| Dietary Fiber | 1g 2% |
| Total Sugars | 4g |
| Includes | 3g 6% |
| Protein | 2g |
| Vitamin D | 0mcg 0% |
| Calcium | 10mg 2% |
| Iron | 0.7mg 4% |
| Potassium | 40mg 0% |
| *Percent Daily Values are based on a 2,000 calorie diet. | |
Pioneer Corn Drop Biscuits are high-rising biscuits with a home-made appearance and unique taste. Once served with meals or afternoon tea, “spoon-dropped” biscuits have always been a distinctive way to impress special guests. And now with Pioneer Corn Drop Biscuits, it’s easy to invigorate any bread offering in the same gracious tradition.
Preheat Oven to 400°F. Place frozen biscuit dough pieces in five rows of three with sides touching on a lightly oiled or paper lined half sheet pan. (Increase the number per row to seven for full sheet pan and increase baking time). Bake from frozen state 28 – 32 min. until biscuits are golden brown and done in the center of the pan. Brush biscuits lightly with melted butter or liquid margarine upon removal from oven. CONVECTION OVEN: 325°F for 22-24 min.
ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SWEET CORN, PALM OIL, DEGERMED YELLOW CORN MEAL, SUGAR, CONTAINS LESS THAN 2% WHEY, FOOD STARCH – MODIFIED, WHEY PROTEIN CONCENTRATE, BAKING SODA, SODIUM ACID PYROPHOSPHATE, SODIUM ALUMINUM PHOSPHATE, SALT, CELLULOSE POWDER, MALTODEXTRIN, NATURAL FLAVOR, COLOR ADDED, TURMERIC, ANNATTO.
WHEAT, MILK
EGG, SOY
