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I have these Pillsbury grand biscuits, they expired in April and now it's May. Are they okay to eat?

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Waffle3
ChefOno added almost 2 years ago


Does the package say "Expires" or "Best by"?

nutcakes added almost 2 years ago

Still Tasty says toss
http://www.stilltasty.com...

Raveena added almost 2 years ago

It says "Use Before"

Waffle3
ChefOno added almost 2 years ago


Pillsbury says:
"For the best quality, make sure you use them before the "use-by" date on the package."

My guess is it's probably an issue with the baking powder underperforming.

However…

Refrigerated biscuits are one of the last places you'll find partially hydrogenated oils in the grocery store. Check the label for "trans fat". Normally when something is just past its "best by" or "use by" date, I tell people to toss it in my direction if they're nervous about it, but you couldn't pay me to eat those things. Seriously.

How would you feel about learning how to bake better biscuits from scratch?

Raveena added almost 2 years ago

Thanks for that advise :)
And I would love, too.

Waffle3
ChefOno added almost 2 years ago
Voted the Best Answer!


It's fun! It's easy! It's quick! And they're gooood!

Watch these two short videos. Not as good as having your grandmother teach you, but they'll get you started.

Alton Video Part One:
http://www.youtube.com...

Alton Video Part Two:
http://www.youtube.com...

Alton's Southern Biscuit Recipe (Weight measurements)
http://www.foodnetwork...

Alton's Southern Biscuit Recipe (Volume measurements)
http://www.foodnetwork...


Use a sharp biscuit cutter (not a drinking glass). If the dough isn't cut cleanly, the biscuits won't rise nearly as high.

You can cut in the fat with a pastry blender or your fingers. Fingers do a better job, allow much better control of the texture, are just as quick and get your hands dirty. Pastry blenders actually do "cut" but cutting isn't really what you want. The process is about coating some of the flour with fat and leaving small flakes of fat in the dough. The instructions should probably read "pinch and rub" but cut is the proper term anyway. About half of the fat should disappear.

Fat is the most important aspect of the entire operation. Start with cold fat. What type is your choice.

Half butter, half lard makes the best biscuits in my opinion. (Everything you think you know about lard is probably wrong, propaganda brought to you by the makers of Crisco. It's as healthful as butter -- more so if you believe saturated fat is a negative.)

My second choice is all butter. The biscuits won't have the same savory flavor and the texture will be different.

Half butter, half shortening will provide better texture but not the flavor. Be careful of any shortening labeled "Zero Trans Fats (per serving)". Check the ingredients for the words "partially hydrogenated". These products (Crisco) can contain 4% trans fat and remain legal (there is no safe level of trans fat).

Lots of detail here but the entire prep shouldn't take you longer than 15 minutes after you practice it once or twice.

Raveena added almost 2 years ago

I will try this out. Thanks :).

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