Buttermilk Biscuit

Nutrition Facts

Serving Size 1 EACH

Calories 375

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 17.2g

26%

Sat. Fat 10.3g

- - -%

Trans Fat 0.6g

Cholesterol 79.4mg

- - -%

Sodium 668.9mg

29%

Amount/Serving

%DV*

Tot. Carb. 46.3g

14%

Dietary Fiber 1.3g

Sugars 6.4g

Includes 0g Added Sugars

Protein 8.7g

Vitamin D - 0.8mcg - 0%

Calcium - 122.5mg - 12%

Iron - 2.8mg - 36%

Potassium - 90mg - 2%

INGREDIENTS: Buttermilk Biscuit (FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), BUTTERMILK (cultured milk, modified corn starch, salt, carrageenan, pectin, vitamin d3), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), Egg Wash (EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), HALF & HALF CREAM (milk, cream (milk), contains less than 1% of: sodium citrate, disodium phosphate. contains: milk.)), EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), SUGAR (sugar), BAKING POWDER (baking soda (for leavening), cornstarch, sodium bicarbonate, sodium aluminum sulfate (for leavening), calcium sulfate, monocalcium phosphate (for leavening). ), KOSHER SALT (salt, yellow prussiate of soda))

ALLERGENS: Milk, Eggs, Wheat, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.