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Mix Gravy Biscuit Old Fashioned Shelf Stable 20 Ounce Size - 6 Per Case.
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New $29.09
Product details
| Management number | 202469061 | Release Date | 2025/09/17 | List Price | $20.00 | Model Number | 202469061 | ||
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Custom Culinary PanRoast Old Fashioned Biscuit Gravy Mix
The traditional pan-style milk gravy is ideal for a step back in time with old favorites, yet versatile enough to create new, signature dishes. This appealing cream colored gravy is made with real buttermilk and natural butter flavors. A hearty companion to biscuits, pancakes, chipped beef or home made sausage. NO MSG ADDED.
Ingredients: Enriched Bleached Wheat Flour (bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Food Starch - Modified, Corn Syrup Solids, Coconut Oil, Salt, Buttermilk, With 2% Or Less Of Corn Oil, Sugar, Hydrolyzed Corn Protein, Sodium Caseinate, Dipotassium Phosphate, Silicon Dioxide (anti-caking Agent), Mono & Diglycerides, Natural Flavor (with Milk), Titanium Dioxide (color), Extractives Of Annatto And Turmeric (color).
Allergens: Not Available
Storage: Store in tight containers in cool 50F to 80F dry areas. 15 months for maximum flavor.
The traditional pan-style milk gravy is ideal for a step back in time with old favorites, yet versatile enough to create new, signature dishes. This appealing cream colored gravy is made with real buttermilk and natural butter flavors. A hearty companion to biscuits, pancakes, chipped beef or home made sausage. NO MSG ADDED.
Ingredients: Enriched Bleached Wheat Flour (bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Food Starch - Modified, Corn Syrup Solids, Coconut Oil, Salt, Buttermilk, With 2% Or Less Of Corn Oil, Sugar, Hydrolyzed Corn Protein, Sodium Caseinate, Dipotassium Phosphate, Silicon Dioxide (anti-caking Agent), Mono & Diglycerides, Natural Flavor (with Milk), Titanium Dioxide (color), Extractives Of Annatto And Turmeric (color).
Allergens: Not Available
Storage: Store in tight containers in cool 50F to 80F dry areas. 15 months for maximum flavor.
Sauces
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