Rich's Richs Biscuit Dough Made with Whole Grain, 2.6 Ounce -- 182 per case.
Ready to ship within 1 day(s)
Buy 15+ cases
$101.04/caseSave 8.93%
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 Whole Grain Split Biscuit Dough
Biscuit Dough
- Easy-bake whole grain split biscuit dough
- Bake in convection or conventional oven until golden brown
- 0 g trans fat
- 0 mg cholesterol
- Contains milk, soy, and wheat
- May contain traces of eggs and sesame
- OU Kosher Dairy certified
- Frozen shelf life: 180 days
- Keep frozen for later use
- 2.6 oz. (73.71 g) each
- 182 biscuits per case
Biscuit Dough made with whole grain
Preparation instruction: HANDLING INSTRUCTIONS: 1. KEEP PRODUCT FROZEN AT 0 F TO -10 F UNTIL READY TO USE. 2. PAN FROZEN DOUGH ON PAPER LINED SHEET PAN. FULL SHEET PAN: INDIVIDUAL - 8 X 5; CLUSTERED - HONEYCOMB OF 51. HALF SHEET PAN: INDIVIDUAL - 5 X 4; CLUSTERED - HONEYCOMB OF 21. * LEAVE ABOUT 1/4" SPACE BETWEEN THE BISCUITS WHEN CLUSTERED 3. BAKE UNTIL GOLDEN BROWN. CONVENTIONAL OVEN: 375 F - 22 TO 26 MINUTES. CONVECTION OVEN: 350 F - 18 TO 22 MINUTES FOR INDIVIDUAL PANNED AND 22TO 26 MINUTES FOR CLUSTERED. BAKE TIMES WILL VARY DUE TO OVENS. ADJUST TIMES ACCORDINGLY.
HANDI-SPLIT BISCUIT DOUGH WITH 51% WHOLE GRAIN
*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
$101.04/caseSave 8.93%
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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