# Biscuits vs croissants **URL:** \ **Category:** Cafe Society\ **Created:** [December 22, 2015, 12:10am UTC](https://boards.straightdope.com/t/biscuits-vs-croissants/741045 "2015-12-22T00:10:14Z")\ **Posts on this page:** 7\ **Page:** 7
**Author:** ![callander](https://avatars.discourse-cdn.com/v4/letter/c/ed655f/32.png) [@callander](https://boards.straightdope.com/u/callander)\ **Post date:** [December 30, 2015, 6:59am UTC](https://boards.straightdope.com/t/biscuits-vs-croissants/741045/121 "2015-12-30T06:59:17Z")
Croissant all day. ---
**Author:** ![quiltguy](https://avatars.discourse-cdn.com/v4/letter/q/e47774/32.png) [@quiltguy](https://boards.straightdope.com/u/quiltguy)\ **Post date:** [December 30, 2015, 1:48pm UTC](https://boards.straightdope.com/t/biscuits-vs-croissants/741045/122 "2015-12-30T13:48:41Z")
> [@pulykamell](#): > > So, like I said earlier in this thread, I got a hankering for biscuits. I decided to make some chicken and biscuits last night. My original plan was to make homemade biscuits, but, for whatever reason, I had a tin of Pillsbury biscuit dough in my fridge that’s been sitting there for a few weeks (still before expiry.) I can’t remember why I even bought it–maybe it was for some kind of quick and easy party finger food, like pigs in a blanket. Whatever it was that came out of the oven, it was not a biscuit. Too sweet, wrong texture (almost muffin-y), weird butter taste. It did the job as stand-in carb when covered in chicken and gravy, but Bisquick is so, so much better if you don’t want to go from scratch. But today I will rectify my error by making biscuits, as my craving has not yet been satisfied. Could you have possibly purchased the tube biscuits that are have honey in them? I’d imagine the extra sugar might throw off the texture a bit. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 30, 2015, 2:00pm UTC](https://boards.straightdope.com/t/biscuits-vs-croissants/741045/123 "2015-12-30T14:00:24Z")
No, just the buttery ones. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [December 30, 2015, 2:29pm UTC](https://boards.straightdope.com/t/biscuits-vs-croissants/741045/124 "2015-12-30T14:29:18Z")
> [@not\_what\_you\_d\_expect](#): > > Sadly for me, I can’t remember ever having a good croissant. I don’t see croissants around here much anyway, but the few times I’ve dared to risk it, they are always just awful. > > So biscuit wins easily for me. And perhaps I’ve never had a good biscuit, because I can’t imagine there’s any contest. Good croissants are heavenly. Biscuits (well, the ones I’ve had) are, well, greasy soft bread. Meh. Also, I’m a pretty good baker, and I imagine I could make a biscuit if I knew what I was aiming for, but there’s no way I would attempt a croissant. WAY too much work. Those are to buy from professional bakers. > [@lalaith](#): > > …A real croissant has a shelf life of hours before it’s delicious, buttery, delicate flakiness starts to harden. So true. There’s a bakery that is unfortunately located between my office and the train station I commute via. They sell excellent croissants. Once, I couldn’t chose between the croissant and some other pastry, and bought both, and saved the croissant for lunch. SOOooo disappointing. It was okay, in a buttery sort of way, but it didn’t have the flaky excellence of a fresh croissant. And it already tasted ever-so-slightly stale. The croissants are best if you have to wait a couple minutes for a new batch to come from the kitchen. 🙂 ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [December 30, 2015, 3:01pm UTC](https://boards.straightdope.com/t/biscuits-vs-croissants/741045/125 "2015-12-30T15:01:47Z")
On their original biscuits, [sugar is the fourth ingredient](http://www.pillsbury.com/products/biscuits/grands-refrigerated-biscuits/flaky-layers-original). Homemade biscuits generally have no sugar in them. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [December 30, 2015, 3:29pm UTC](https://boards.straightdope.com/t/biscuits-vs-croissants/741045/126 "2015-12-30T15:29:55Z")
> [@Left\_Hand\_of\_Dorkness](#): > > On their original biscuits, [sugar is the fourth ingredient](http://www.pillsbury.com/products/biscuits/grands-refrigerated-biscuits/flaky-layers-original). Homemade biscuits generally have no sugar in them. Yeah, it’s 4g of sugar according to the nutrition info, which is about 1 teaspoon of sugar per biscuit. It wasn’t quite “oh my god, this is dessert sweet!” but it was, well, noticeably sweeter than a plain Scottish scone. 🙂 But the muffin-like texture was off, too, and the biggest dealbreaker. ---
**Author:** ![madmonk28](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/madmonk28/32/20811_2.png) [@madmonk28](https://boards.straightdope.com/u/madmonk28)\ **Post date:** [December 30, 2015, 3:37pm UTC](https://boards.straightdope.com/t/biscuits-vs-croissants/741045/127 "2015-12-30T15:37:09Z")
All this talk about biscuits from tubes or the freezer are why some people don’t like biscuits. Proper biscuits are made by your southern grandma in her trailer while she listens to religious radio and she has to cut the dough with an old jelly jar. I haven’t had a proper biscuit since my grand ma died in 1979. [Previous page](https://boards.straightdope.com/t/biscuits-vs-croissants/741045.md?page=6)