I simply baked a batch of refrigerated pizza dough that stated use by July 2015. It"s December 2015. No complaints so far...

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Yes. Ns made pizza crust last night through refrigerated-only (never frozen) biscuits the expired in 2012. It"s Mar 17 2015 today. Didn"t gain sick, but the biscuits definitely were weird-looking once I popped the can...just in chunks instead of biscuit form. No mold though. They rose somewhat, yet like I said I smashed them right into pizza crust, for this reason I"m not sure just how they would do as simply biscuits. I"m eat pizza leftovers this day for lunch - an excellent to go!his

After ns made those biscuits they looked a bit odd, however they taste fine. Hopefully your pizza come out great!


It"s fun! It"s easy! It"s quick! and also they"re gooood!Watch these two brief videos. Not as good as having actually your grandmother teach you, however they"ll get you started.Alton Video component One:http://www.youtube.com/watch?v=d3QuQSdjMVEAlton Video component Two:http://www.youtube.com/watch?v=Qcz4JQUwY9QAlton"s southerly Biscuit cooking recipes (Weight measurements)http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe3/index.htmlAlton"s southerly Biscuit recipe (Volume measurements)http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe2/index.htmlUse a spicy biscuit cutter (not a drink glass). If the dough isn"t reduced cleanly, the biscuits won"t rise almost as high.You can cut in the fat through a pastry blender or your fingers. Fingers execute a far better job, enable much much better control the the texture, are simply as quick and also get your hands dirty. Pastry blenders actually carry out "cut" but cutting isn"t yes, really what you want. The process is around coating some of the flour through fat and leaving tiny flakes the fat in the dough. The instructions should probably read "pinch and rub" but cut is the proper term anyway. About half of the fat have to disappear.Fat is the most important aspect of the entire operation. Begin with cold fat. What kind is your choice.Half butter, half lard makes the finest biscuits in mine opinion. (Everything friend think friend know around lard is probably wrong, propaganda brought to you by the equipments of Crisco. It"s together healthful together butter -- an ext so if you think saturated fat is a negative.)My second choice is all butter. The biscuits won"t have actually the very same savory flavor and the texture will be different.Half butter, half shortening will provide much better texture yet not the flavor. Be cautious of any kind of shortening labeling "Zero Trans fats (per serving)". Check the ingredients for the native "partially hydrogenated". These products (Crisco) have the right to contain 4% infectious diseases worldwide fat and remain legit (there is no safe level of infectious diseases worldwide fat). Lots of detail here however the whole prep shouldn"t take you much longer than 15 minutes after you practice it once or twice.

Raveena might 28, 2012
Thanks for that advise :)And I would love, too.
ChefOno might 28, 2012

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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 problem with the baking flour underperforming.However… Refrigerated biscuits are one of the last areas you"ll uncover partially hydrogenated oil in the grocery store. Inspect the brand for "trans fat". Typically when other is simply past the "best by" or "use by" date, ns tell human being to toss it in mine direction if they"re nervous around it, however you couldn"t pay me come eat those things. Seriously.How would certainly you feel around learning how to bake far better biscuits from scratch?