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TV commercials Pillsbury Grands! Buttermilk Flaky Layers

Pillsbury Grands! Flaky Layers TV Spot, 'He Loves Me, He Loves Me Not'
Pillsbury Grands! Flaky Layers TV Spot, 'Plain Boring Bread'
Pillsbury TV Spot, 'Give It a Pop: Toast'
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Pillsbury Grands! Buttermilk Flaky Layers tv commercials
Pillsbury

About PillsburyPillsbury is a well-known American brand that primarily deals in baked goods and related products. The company was founded in 1869 by Charles Alfred Pillsbury and his uncle John S. Pill...

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Pillsbury Grands! Buttermilk Flaky Layers tv commercials
McCann Worldgroup
Collaborated with Pillsbury Grands! Buttermilk Flaky Layers
Pillsbury Grands! Buttermilk Flaky Layers tv commercials
Mindshare
Collaborated with Pillsbury Grands! Buttermilk Flaky Layers

What is Pillsbury Grands! Buttermilk Flaky Layers?

Pillsbury Grands! Buttermilk Flaky Layers tv commercials

Pillsbury Grands! Buttermilk Flaky Layers is a popular type of biscuit dough that has been around for decades. The dough is made with buttermilk, which gives it a tangy and distinct taste compared to other biscuit doughs. The flaky layers come from the way the dough is folded, which creates a light, airy texture when baked.

Many people love using Pillsbury Grands! Buttermilk Flaky Layers for breakfast biscuits, but the versatility of the dough doesn't stop there. It can also be used for savory dishes like chicken pot pie or classic Southern-style biscuits and gravy.

The convenience of the product makes it a favorite for busy weeknights, when a quick and easy dinner option is needed. Simply pop the refrigerated dough into the oven and in minutes, a delicious meal or side dish is hot and ready.

Pillsbury Grands! Buttermilk Flaky Layers is also great for homemade recipes. The dough can be cut into various shapes for different purposes such as for a pizza crust or used as a top for a fruit cobbler.

Overall, Pillsbury Grands! Buttermilk Flaky Layers is a trusted and delicious option for any baking need, whether it's a breakfast biscuit or a savory dinner dish.

Frequently Asked Questions about pillsbury grands! buttermilk flaky layers

Make family meals grand with the home-baked goodness of Pillsbury Grands! Southern Homestyle Biscuits. Created for the biscuit lover, each hot-out-of-the-oven Grands! biscuit has a mouth-watering crispy outside and fluffy inside. A convenient alternative to scratch baking, Grands!

Crispy outside, fluffy inside and oh so golden-brown good! Pillsbury Grands! Buttermilk Biscuits add a special touch to any breakfast, lunch or dinner. Enjoy them on their own or with spreads. They're great for breakfast sandwiches, monkey bread and homestyle biscuits and gravy too.

Ingredients. Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Water, Soybean and Palm Oil, Dextrose, Baking Powder (sodium acid pyrophosphate, baking soda).

ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SOYBEAN AND PALM OIL, SUGAR, HYDROGENATED PALM OIL, BAKING POWDER (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE), WHEY.

Ingredients. Ingredients: Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Water, Soybean and Palm Oil, Sugar, Hydrogenated Palm Oil, Baking Powder (sodium acid pyrophosphate, baking soda, sodium aluminum phosphate).

Working in his uncle's flour mill, Pillsbury realized that he could make the flour milling process more efficient by using steel rollers rather than buhr stones to mill the grain into flour. In 1872, he convinced his uncle and his father to join his company, which he called Charles A. Pillsbury & Co.

Contains wheat; May contain milk ingredients.Do not eat raw biscuit dough.

The obvious difference between the two is that one is made with buttermilk and the other with regular milk. Buttermilk biscuits have a tangy flavor, tender texture, and delicate layers. Regular biscuits have a milder flavor and may not rise as much.

Buttermilk Biscuits vs. Cream Biscuits Buttermilk also adds a subtle tang. Cream biscuits are made with heavy cream. Cream biscuits are beloved because they're incredibly easy-to-make. But, since cream is much milder than buttermilk, they won't be quite as flavorful (unless you incorporate more spices and seasonings).

Ingredients: Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Water, Soybean and Palm Oil, Sugar, Hydrogenated Palm Oil, Baking Powder (sodium acid pyrophosphate, baking soda, sodium aluminum phosphate).

Flaky pastry, like the one pictured here, is made by incorporating small chunks of solid butter or fat through flour (either but 'rubbing in' using your fingertips or 'cutting through' using the cutting blade of a food processor) then binding the dough with moisture from other ingredients such as water and/or eggs.

wheat flour The principle ingredient of biscuits is wheat flour. The grain consists of bran (12%), which is the outer husk; endosperm, the white centre (85.5%); and tiny germ (2.5%). Typical biscuit flour is milled to a yield or extraction of 70%–75%.

Homemade biscuits call for just six ingredients: all-purpose flour, baking powder, sugar, salt, butter, and milk. And then more butter once they're finished baking because of course we need more butter.

History of the Pillsbury Doughboy The character was named Poppin' Fresh - a nod to the product's quality and freshness. Perz came up with the idea while testing out Pillsbury dough in his own kitchen. Milt Schaffer, who also worked for Disney, was the original designer of the Pillsbury Doughboy.

Our Mission At Pillsbury, we believe in helping families make memories through food, from spending time together around the kitchen table to creating new baking traditions.

You can get sick if you eat unbaked dough or batter made with flour containing germs. Germs are killed only when flour is baked or cooked. CDC investigated outbreaks linked to raw flour or cake mix in 2016, 2019, 2021, and 2023.

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