Pillsbury Golden Layer Buttermilk Biscuits, Artificial Flavor, refrigerated dough

Per 100 g, Pillsbury Golden Layer Buttermilk Biscuits, Artificial Flavor, refrigerated dough provides 307 calories, 41.2 g carbohydrate, 5.9 g protein and 1.2 g fibre.

100 gper serving
= 307 kcal
× 100 g = 100 g
307kcal 15% RI Reference IntakeEU/UK adult daily energy reference of 2,000 kcal used on packaged-food nutrition labels (Reg. 1169/2011). Switch to the US toggle for FDA Daily Values.
Protein5.9g8% kcal
Carbs41.2g54% kcal
Fat13.2g39% kcal
Fiber 1.2g
Water35.5g

Full nutrient breakdown

Reference

Proximates

Carbohydrates

Fats and Fatty Acids

Sterols

Minerals

Pillsbury Golden Layer Buttermilk Biscuits, Artificial Flavor, refrigerated dough: calories by amount

  • 100 g307 kcal
  • 150 g461 kcal
  • 200 g614 kcal
  • 250 g768 kcal

Pillsbury Golden Layer Buttermilk Biscuits, Artificial Flavor, refrigerated dough: key facts

How many calories are in Pillsbury Golden Layer Buttermilk Biscuits, Artificial Flavor, refrigerated dough?
Pillsbury Golden Layer Buttermilk Biscuits, Artificial Flavor, refrigerated dough has 307 calories per 100 g.
How much protein is in Pillsbury Golden Layer Buttermilk Biscuits, Artificial Flavor, refrigerated dough?
Pillsbury Golden Layer Buttermilk Biscuits, Artificial Flavor, refrigerated dough provides 5.9 g of protein per 100 g.
How many carbs are in Pillsbury Golden Layer Buttermilk Biscuits, Artificial Flavor, refrigerated dough?
Pillsbury Golden Layer Buttermilk Biscuits, Artificial Flavor, refrigerated dough contains 41.2 g of carbohydrate per 100 g, including 1.2 g of fibre.
How much fat is in Pillsbury Golden Layer Buttermilk Biscuits, Artificial Flavor, refrigerated dough?
Pillsbury Golden Layer Buttermilk Biscuits, Artificial Flavor, refrigerated dough has 13.2 g of fat per 100 g.

Values shown for the selected serving and per 100 g. % RI follows the UK / EU Reference Intakes (Reg. 1169/2011) for adults and children 4 + years. Reference only, not medical or dietary advice (Terms & Conditions §3).