Rich's Rich Products 3 Round Jumbo Biscuit Dough with Handi-Split, 3.25 Ounce -- 168 per case.
Ready to ship within 1 day(s)
Buy 15+ cases
$112.23/caseSave 8.72%
REBATE ELIGIBLE: Food service businesses may be eligible for cash back

Ships Frozen in our Proprietary Boxes
Not eligible for return
Due to the nature of this product, we are currently unable to accept returns.
Rich's Products Biscuit Dough
Biscuit Dough
- Southern-style biscuit dough
- Handi-split dough
- 0 g trans fat
- 0 mg cholesterol
- Contains milk, soy, and wheat
- May contain eggs and sesame
- Kof-K Kosher Dairy certified
- Frozen shelf life: 180 days
- Refrigerated shelf life: 0 days
- Ambient shelf life: 2 days
- Keep frozen for later use
- 3.25 oz. (92.14 g) each
- 168 pieces per case
SOUTHERN STYLE BISCUIT ROUND - HANDI-SPLIT
Large round biscuit dough with buttery flavor golden color and crispy coating. Split in half for operator convenience. Contains zero grams trans fat per serving.
Preparation instruction: 1. KEEP PRODUCT FROZEN AT 0 F (-18 C) OR BELOW UNTIL READY TO USE. 2. PAN FROZEN BISCUIT PIECES ON PAPER LINED OR GREASED SHEET PANS 6 X 5 OR 5 X 3 ON HALF SHEET PANS. 3. BAKE IN A PREHEATED 350 F (175 C) CONVECTION OVEN FOR 15 - 19 MINUTES OR 325 F (160 F) FOR 19 - 21 MINUTES. NOTE: OVEN TEMPERATURES AND TIMES VARY; BAKE UNTIL BISCUITS ARE GOLDEN BROWN. 4. REMOVE FROM OVEN WHEN GOLDEN BROWN. SERVE WHILE STILL WARM.
*Orders received after 2pm EST may be delayed by one business day. Most products are shipped with UPS Ground and take 1-4 business days to arrive.
Ships Frozen in our Proprietary Boxes
Frozen products are carefully packed with dry ice. Some frozen shipments may be held until the following Monday. Please place product in freezer immediately upon arrival
Ready to ship within 1 day(s)
Buy 15+ cases
$112.23/caseSave 8.72%
REBATE ELIGIBLE: Food service businesses may be eligible for cash back

Ships Frozen in our Proprietary Boxes
Not eligible for return
Due to the nature of this product, we are currently unable to accept returns.
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