Biscuits are one of the highly consumed snacks and one of the healthier options among them too. There are many types of biscuits but the flaky biscuits have gained a lot of popularity, and rightly so. They have delicious distinct flaky layers that are an absolute treat to eat.
There are various flaky biscuits available in the market and the Pillsbury Grands flaky layers biscuits are one of the most delicious ones. It’s basically a biscuit dough that makes delicious biscuits every time.
However, there is one problem: the Pillsbury Grands flaky layers of biscuit dough is not easy to find. This is why we are sharing a list of the Pillsbury Grands flaky layers biscuits alternatives.
Though to find good alternatives for this particular biscuit, it’s important to know what makes this particular type of biscuit so popular, so we know what we need to look for in the alternatives.
What Makes Pillsbury Grands Flaky Layers Biscuits Great?
The reasons behind the popularity of these biscuits can help in coming up with close alternatives that will be able to provide the same experience.
- Crackly And Crispy On The Outside
The crispy and crackly golden exterior and flaky layers inside give them the perfect texture that could be enjoyed alone at tea time or used to make breakfast sandwiches. They are nice and crispy on the outside but the flaky layers inside just melt inside the mouth.
They are quite versatile in terms of how they can be consumed.
- Light As Air
One can eat a few of these biscuits and still feel light as they are not at all dense. This makes them a perfect choice for snacking.
- Visual Appeal
These biscuits have visibly distinct layers inside out that are flaky and crispy. They don’t only provide a good visual but make for a satisfying bite too.
- Easy To Make
They are super easy to make. One just has to pop open the can, place these biscuits on a tray and bake them until they are perfectly golden brown.
- Cheap
They are quite affordable when compared to some other types and brands of biscuits.
Pillsbury Grands Flaky Layers Biscuits Alternatives
The biscuits made from the Pillsbury Grands Flaky Layers Biscuits dough are perfect for adding a special touch to brunch or hi-tea. The dough can be used to make gravy, monkey bread, biscuit sandwiches, and much more.
The attributes of this particular dough bring us to a few alternatives that will provide almost the same flavor and texture. However, keep in mind that the Pillsbury biscuit dough and the alternatives mentioned ahead should not be tasted or eaten raw as they can upset the stomach.
- Dinner Roll Dough
The first alternative is the croissant-style refrigerated dinner roll dough that is readily available everywhere. This dough is a perfect option for people who want a buttery and flaky texture. Moreover, it adds the ultimate puff to biscuits making them even flakier and airier.
This dough is a good alternative to the Pillsbury biscuits as, when baked, it provides a similar appearance and texture. Some people like to add butter, cheese, and jam before baking; while others prefer to top the baked dough with brie cheese or enjoy it with their favorite jam.
In addition to making flaky biscuits, the dough is also suitable for making savory or sweet palmiers. It’s also quite easy to work with as you would only need to unroll the dough, fill it with your favorite ingredients and toss it in the oven for a few minutes.
If you have ever wandered in the freezer section of the supermarket or a grocery store, you would have certainly seen phyllo dough. Phyllo dough is another suitable option to replace Pillsbury Grands Flaky Layers Biscuits dough.
However, being an unleavened type of dough, it is a little different than others. It is made up of extremely thin sheets that are made from water, oil, and flour. It does not contain yeast or other rising agents.
When baking phyllo dough, it’s important to brush the dough layers with melted butter as it helps in pressing the layers together. It produces a buttery and puffed-up crust too, similar to the flaky Pillsbury biscuits; however, it might be crispier.
In addition to being a substitute for Pillsbury Grands Flaky Layers Biscuits, phyllo dough is also suitable for making tender pastries, croissants, pie crust, and tart shells.
- Biscuit Dough
Biscuit dough is another one of the suggested alternatives; however, it requires a bit more effort to make the biscuits layered and fluffy. When making the dough only use cold ingredients must be used and it must be frozen afterward for at least fifteen minutes.
When rolling out the dough, it’s best to fold it into thirds and refold them before rolling again. This process of rolling, folding, refolding, and rolling needs to be followed twice to create the flaky, buttery, and layered texture – similar to Pillsbury canned biscuits.
Moreover, this type of dough can be used for baking turnovers, top-pot pies, and tart crusts.
- Pie Crust
For people who want to replicate the flaky finish of the Pillsbury biscuits, using pie crust as an alternative is the best choice. However, pie crust, like biscuit dough, requires some effort too. To make it flaky, it requires more butter, and the “roll, fold, and roll” technique needs to be used.
The dough should be rolled about ¼-inches before it’s folded and rolled again. To make biscuits, the pie crust can be either store-bought or homemade. Making it from scratch at home, however, would require even more work and more ingredients.
Pie crust can not only be used to bake biscuits but also for making turnovers, top-pot pies, and tart crusts.
Tips That Will Help Make Flaky Cookies Every Time
Sometimes, no matter what type of dough people use, flaky biscuits don’t exactly turn out to be as flaky and light as they should be. There are some tips to keep in mind that will help make the flakiest biscuits every time without fail.
These tips are especially helpful to those making dough, like pie crust, at home from scratch.
- Use Cold Ingredients
Using cold ingredients, especially cold butter, is the key to making flaky biscuits. This is because the cold butter when rolled leaves bigger chunks of it inside the rolled dough.
These bigger butter parts melt while baking and release steam which creates pockets of air inside the biscuit dough. The air makes the biscuits fluff up and become flaky. It is also wise to cool up the flour and the mixing bowl beforehand so that the butter remains cold.
If you are using the ‘roll, fold and roll again’ technique, then refrigerate the dough after each fold. In case of the ready-made biscuit dough that is ready to bake, make sure it’s properly refrigerated and is cold enough before you pop it inside the oven.
- Measure Ingredients Correctly
The ingredients need to be in balance to make the perfect dough. Therefore, measuring them properly and measuring them all using the same measuring instruments is important.
When using a measuring cup, it is also important to make sure that the ingredient is leveled up and not heaping at the top.
- Do Not Overwork The Dough
Do not over-knead, over-roll, or over-pat the dough. This is because less and light handing produces flakier biscuits. The more one works the dough, the more gluten is developed which will make the biscuit tougher.
It is alright if the dough does not appear smooth and homogenous; in fact, it is better if it is not completely even.
- Roll Less, Pat More
Rolling dough too much takes out the air from it. It is better if the dough is rolled less and patted more to spread it. Patting, however, may mean a slightly uneven surface but for flaky biscuits, that would be alright.
You could also pat it to spread it, then fold the sides inward, and then pat it down again to make the biscuits flakier and airier.
