I Asked 2 Pro Bakers To Name the Best Store-Bought Biscuits—They Both Said the Same Thing

I am mostly a make-from-scratch kind of baker, but there are a few exceptions to that rule. Take biscuits. If you’ve ever made biscuits from scratch, you’ll know they take a lot of work. Whether you’re pulsing the cold, cubed butter into the dry ingredients in a food processor while carefully trying not to over- or under-mix, or you’re cramping your forearms while hand mixing, making biscuits the long way not only requires some technique; it takes time and patience. If I’m honest, I don’t always have those in abundance—especially around the holidays.

When it came to buying store-bought biscuit dough, I had tried a few brands but hadn’t landed on a favorite yet. So, instead of continuing to test them blindly, I reached out to two of my favorite professional bakers to see what their favorite brand is. Luckily, they both said the same thing!

The Experts I Spoke To:

• Kristen Baileys: Baking-mix expert and co-founder of Bake Eat Love

• Jennifer Pallian, BS, RD: Recipe developer and food blogger behind Foodess

The Best Store-Bought Biscuits According to Experts

My baking experts agreed that the main factors to consider in store-bought biscuits are ingredients, flavor, and texture. Neither of them hesitated when it came to naming Annie’s Organic Flaky Biscuits as the store-bought gold medalist.

“As a Southern girl, I’m big on biscuits! In my opinion, Annie’s are everything you want. They’re light, fluffy, and free from artificial flavors, preservatives, and hydrogenated oils,” explains Baileys, “so they offer an authentic flavor.”

Pallian appreciates the unique addition of buttermilk in these biscuits. “While none of the canned biscuit brands I’ve found use real butter, Annie’s stands out with buttermilk as a main ingredient,” she says. “That adds a tangy, buttery flavor.”

She also notes that these biscuits rise well and come out of the oven with a tender, soft interior and a golden exterior. Annie’s, she says, are fluffy but also flaky, their layers pulling apart in a satisfying way.

Pallian gets creative with Annie’s, revealing how versatile the dough is. “I like topping casseroles with these biscuits,” she says, and along with using the dough for pot pies, “I love pressing it out into a baking sheet as a crust for pizza,” she adds.

I am a traditionalist. Though Annie’s Organic Flaky Biscuits make for an amazing breakfast or afternoon snack topped with just about anything, they taste so close to homemade, I mainly like to slather them in good, old, nostalgic butter and jam.

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