Biscuits are an American staple, going back centuries. Nowadays, they’re popular for all three meals of the day, whether it’s alongside gravy for breakfast, or as a side to a meat dish during lunch or dinner. Biscuits come in different sizes — usually small or jumbo — depending on tastes and the occasion.
Just about every grocery store sells biscuits, and Aldi is no different. Aldi sells, for example, small biscuits, but the grocer also sells jumbo-sized biscuits when you need them. Here we’ll take a look at the jumbo-sized ones.
Bake House Creations Buttermilk Jumbo Flaky Biscuits are a Regular Buy, which means you can find them in stores all the time. At the time of this post, they cost 99 cents for a 16-ounce canister of 8 biscuits. They can be found in the store’s refrigerated section.
If you’ve worked with biscuits like these, you know the trick. You first have to peel the wrapping off of the canister, starting from the arrow on the label, then you have to pop the canister open by breaking the seam that spirals along the canister. Some people use a knife; I just gently knock it against the edge of the countertop until it pops. (Remember to be gentle: the contents are, after all, under pressure.) From there, it’s a matter of pulling the biscuits out and separating them.
Because these are raw dough, you have to cook them before eating. There is only one cooking method, and that’s baking. To do so, you first preheat the oven to 350 degrees. Then you spread the biscuits 1 inch apart on an ungreased baking sheet, and then bake them for 13-16 minutes or until golden brown. I almost always check them after 13 minutes, because it seems like they can burn on the bottoms easily if not monitored, and I typically take them out after about 14 minutes or so. Your experience may be different.
Once done, it’s just a matter of removing them from the oven, then using a spatula to gently pry them from the ungreased baking sheet.
These biscuits are outstanding. They’re buttery, flaky, and everything else you want in a biscuit. I’ve used them with biscuits and gravy, and to make breakfast sandwiches, and they come out perfectly every time. I’m especially struck with how good they are compared to the crumbly, dry biscuits that I’ve had over the years from fast-food places and even some sit-down restaurants. These aren’t just restaurant quality: in my opinion, they’re better.
I’ve posted the nutrition and ingredients just below. You no doubt could make homemade biscuits that have fewer ingredients and are probably healthier. Of course, that involves time and effort you may or may not have.
If you need tasty jumbo biscuits and you need them in a hurry, I’m not sure you can do much better than these. They’re easy to prepare, and the taste and texture are both top-notch. Highly recommended.