FOR FOOD SERVICE OPERATORS

Fresh-baked premium biscuits from your ovens. No scratch program required.

District Biscuit arrives as frozen dough, made to our perfected recipe. Your kitchen bakes it off as needed and serves it golden, buttery, and flaky, minutes out of the oven. All the credit of baked-in-house, none of the payroll, clean up, or headache.

ADD DISTRICT BISCUIT TO YOUR MENU FIND YOUR DISTRIBUTOR DOWNLOAD SPEC SHEET (PDF)

WHY CHEFS PUT IT ON THE MENU

Scratch quality. None of the scratch labor.

The craft is already in the dough

No mixing, no laminating, no 4 a.m. bake shift, no pastry hire. The craft is in the dough when it reaches your freezer; your team takes it from freezer to oven to plate.

Bake to demand, waste less

Frozen dough holds in your freezer and bakes off in batches sized to your service. You serve biscuits at their peak instead of holding yesterday's bake.

Served fresh from your oven

Guests smell it baking and taste the difference. "Baked in house daily" goes on your menu, honestly.

FRESH FROM YOUR OVEN

Golden, buttery, flaky. Minutes out of the oven, every shift.

ONE DOUGH, YOUR WHOLE MENU

Breakfast through dessert from one case

Breakfast sandwiches, brunch plates, lunch handhelds and stacked deli sandwiches, appetizers, plated desserts, banquet and catering trays. Sweet or savory, breakfast through dessert, with 100+ chef-built recipes to pull menu ideas from.

BREAKFAST SANDWICHES BRUNCH PLATES STACKED DELI SANDWICHES APPETIZERS PLATED DESSERTS BANQUET & CATERING

BROWSE 100+ RECIPES

THE OPERATOR MATH

A fresh-baked premium biscuit commands a premium menu price. You get scratch-program margins on bake-off labor: any line cook can execute it with the included baking instructions, consistently, every shift. See the math for your kitchen →

PROOF IT PERFORMS

Hundreds of chefs in kitchens across the country already trust District Biscuit for consistent, premium results across breakfast, lunch, dinner and beyond. Before it ever reached foodservice, this same recipe drew lines out the door at our own cafe. We're not asking anyone to take a leap of faith. We already know it works.

ONE DOUGH, EVERY DAYPART

Breakfast sandwich at 7 a.m. Stacked deli sandwich at noon. Shortcake at 9 p.m.

22–24

MIN FROM FROZEN TO PLATE

BISCUITS PER CASE

DISTRIBUTORS

100+

CHEF-BUILT RECIPES

“Some of the best biscuits I’ve ever had.”

FOOD REVIEWER FROM NORTH CAROLINA, THE HEART OF BISCUIT COUNTRY

SPEC SHEET AT A GLANCE

District Biscuit frozen biscuit dough: product specs

The numbers your kitchen and your distributor will ask for. Download the spec sheet (PDF) →

Case pack

60 biscuits per case, packed in 4 sleeves of 15.

Pallet

132 cases per pallet.

Storage

Ships and stores frozen. Bakes straight from frozen.

Baking from frozen

Convection oven: 360°F for 22 to 24 minutes. Conventional oven: 385°F for 22 to 24 minutes.

HOW TO GET IT

Already in the book at your distributor

Ask your sales rep for District Biscuit for your menu. Not with one of these houses yet? Use the form below and we'll connect you with the right distributor for your region.