Calories in Biscuit: Nutritional facts for Biscuit Types

A 100g (3.5 oz) serving of plain or buttermilk US-style baked biscuits contains 350-420 calories. A 100g (3.5 oz) serving of Sooper Biscuits provides 474 calories. A 100g (3.5 oz) serving of Hansel Mocha Sandwich biscuits has 467 calories. Raw US-style biscuit dough (100g) contains 290-310 calories.

One kilogram of plain or buttermilk US-style baked biscuits contains 3500-4200 calories. One kilogram of Sooper Biscuits provides 4740 calories. One kilogram of Hansel Mocha Sandwich biscuits has 4670 calories.

The calorie of one biscuit depends heavily on its type and size. One medium plain US-style baked biscuit (57g, 2 oz) contains 170-200 calories. A Pillsbury Grands! Southern Homestyle Biscuit (57g) has 170 calories. One Sooper Biscuit (9.5g, 0.34 oz) contains 45 calories. One single Hansel Mocha Sandwich biscuit piece (10g, 0.35 oz, one sandwich layer) contains 47 calories. A small, 2-inch diameter US-style biscuit (30g) has 100-140 calories.

Biscuits, particularly when referring to the US-style soft, leavened baked goods, provide some health benefits like offering energy from carbohydrates and some B vitamins if made with enriched flour due to its composition. But these benefits are often counterbalanced by their less healthy attributes. A list of potential health benefits of biscuits, focusing on enriched or whole grain versions where applicable, are shown below:

• Source of Energy: Biscuits are primarily made from flour, which is a source of carbohydrates. Carbohydrates are the body's main fuel, providing energy for daily activities. (National Academies of Sciences, Engineering, and Medicine, 2005, "Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids").
• Provide B Vitamins (Enriched Flour Varieties): Biscuits made with enriched flour are fortified with B vitamins such as thiamin, riboflavin, niacin, and folic acid. These vitamins are important for energy metabolism, nervous system function, and cell health. Folic acid is crucial for preventing neural tube defects during pregnancy. (U.S. Food and Drug Administration, 2023, "Questions and Answers on Folic Acid Fortification").
• Contain Some Iron (Enriched Flour Varieties): Enriched flour used in biscuits also adds iron, which is essential for oxygen transport in the blood.
• Whole Grain Versions Offer Fiber: Biscuits made with whole wheat flour can provide dietary fiber, which aids in digestion, promotes bowel regularity, and can contribute to feelings of fullness. (Slavin, J.L., 2013, "Fiber and Prebiotics: Mechanisms and Health Benefits").
• Source of Calcium (if made with milk/buttermilk or fortified): Biscuits made with milk or buttermilk, or those containing certain leavening agents, can contribute some calcium to the diet, which is important for bone health.

It is important to note that the term "biscuit" refers to different products globally. In many parts of the world outside North America, "biscuit" refers to a small, hard, often sweet baked good similar to a cookie or cracker. The health benefits of these types of biscuits would vary greatly based on their ingredients (e.g., whole grains, sugar content, fat type).

Biscuits (US-style) have been known to cause some unwanted effects like contributing to high sodium and unhealthy fat intake due to their typical ingredients and preparation methods. A list of the downsides of biscuits are shown below:

• High in Refined Carbohydrates: Most traditional US-style biscuits are made with refined white flour, which lacks the fiber and many of the nutrients found in whole grains. Diets high in refined carbohydrates can lead to rapid blood sugar spikes and may contribute to weight gain and an increased risk of type 2 diabetes when consumed in excess. (Ludwig, D.S., et al., 2018, "Dietary carbohydrates: role of quality and quantity in chronic disease").
• High in Sodium: Commercial and many homemade biscuits can be very high in sodium, primarily from salt and leavening agents like baking soda or baking powder. A single biscuit can contribute a significant portion of the recommended daily sodium limit, and high sodium intake is linked to high blood pressure. (He, F.J. & MacGregor, G.A., 2009, "A comprehensive review on salt and health and current experience of worldwide salt reduction programmes").
• Contain Saturated and/or Trans Fats: Biscuits are typically made with solid fats like butter, shortening, or lard to achieve their characteristic flaky texture. These fats are often high in saturated fat, and some shortenings historically contained trans fats (though trans fats have been largely phased out of many products). High intake of saturated and trans fats can raise LDL (bad) cholesterol levels and increase the risk of heart disease. (National Heart, Lung, and Blood Institute, "Saturated Fat").
• Calorie-Dense: Due to their high fat and refined carbohydrate content, biscuits are calorie-dense. Consuming them frequently or in large portions without accounting for their calorie contribution can lead to weight gain.
• Low in Essential Nutrients (unless whole grain/fortified): Biscuits made from refined flour are not particularly rich in vitamins (beyond fortification), minerals, or beneficial phytonutrients compared to whole food carbohydrate sources like fruits, vegetables, or whole grains.

No, US-style biscuits are not generally considered "good" for you when consumed regularly or in large quantities as a staple food. While they can provide energy from carbohydrates and some B vitamins if made with enriched flour, their nutritional profile is often characterized by high levels of refined carbohydrates, sodium, and unhealthy fats (saturated and sometimes historically trans fats), with relatively low fiber and micronutrient density (Mozaffarian, D., et al., 2006, "Trans fatty acids and cardiovascular disease"). These components, when consumed in excess, are linked to an increased risk of various health problems, including weight gain, high blood pressure, heart disease, and type 2 diabetes (Astrup, A., et al., 2021, "Dietary Saturated Fats and Health: Are the U.S. Guidelines Evidence-Based?"). While an occasional biscuit can be part of a balanced diet, they are best viewed as an indulgence rather than a health-promoting food. Choosing smaller portions, opting for whole grain versions if available, and being mindful of accompanying high-calorie toppings like gravy or excessive butter can help mitigate some of their less healthy aspects.

The calorie content of biscuits varies depending on their type, ingredients, and size. For US-style soft, leavened biscuits, a medium plain or buttermilk biscuit (around 57g) typically contains between 170 and 220 calories. This is largely influenced by the amount of fat (butter, shortening, or lard) and flour used. Larger versions or fast-food style biscuits can be higher, with some exceeding 250 calories. Drop biscuits made from similar dough fall within a comparable range. Cheese biscuits, like cheddar bay biscuits, are often higher in calories, potentially 160 to 250 calories for a similar sized piece, due to the added fat and calories from cheese. Sweet biscuits, with added sugar, fruit, or glazes, can range from 200 to over 350 calories. Whole wheat US-style biscuits may be slightly lower in calories, around 150-190 for a medium size, and offer more fiber.

The origin of the US-style biscuit, a soft, chemically leavened quick bread, is rooted in European baking traditions but evolved significantly in the American South during the 18th and 19th centuries. Early European "biscuits" (from the Latin "bis coctus," meaning twice-baked) were hard, dry, unleavened wafers, designed for longevity on sea voyages or military campaigns. As leavening agents like pearlash (a refined form of potash) and later baking soda and baking powder became available in the early 19th century, American cooks, particularly in the South where softer wheat varieties were common, began to create lighter, fluffier baked goods.

The Southern biscuit as we know it benefited from the availability of these new chemical leaveners and the prevalence of soft wheat flour, which has less gluten than the hard wheat preferred for yeast breads, resulting in a more tender crumb. Fats like lard and butter, also readily available, contributed to the flakiness and flavor. 

A popular dish that highlights the centrality of biscuits in Southern cuisine is "Biscuits and Gravy." This hearty breakfast dish, consisting of soft biscuits smothered in a creamy white gravy typically made with pork sausage drippings, flour, and milk, became a staple for its affordability, satiety, and comforting qualities, especially in rural and working-class communities.

Popular low-calorie biscuits UK consumers can find include Rich Tea biscuits, Morning Coffee biscuits, certain crispbreads or melba toasts (if considered biscuit-like), and specifically marketed "light" or "reduced-fat" versions of classic biscuits. A standard McVitie's Rich Tea biscuit contains 38 calories. A Nairn's Dark Chocolate Chip Oat Biscuit has 45 calories. Crawford's Morning Coffee biscuits have 23 calories per biscuit. Some Garibaldi biscuits can be around 40-50 calories per biscuit. Rakusen's Traditional Scottish Oatcakes (a thinner, crisp type) can be as low as 30 calories per oatcake. The lowest calorie biscuits UK options are often plain, less sweet, and have a lower fat content. Reading the nutritional information per biscuit or per 100g is the best way to identify specific low calorie biscuits UK choices.