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My 5th grader is doing a science fair project about the affects of altitude on baking. We chose to use Grand Homestyle Biscuits (refrigerated) for the experiment so everyone would have the same starting point no matter the altitude. His hypothesis (based on observations that bread was flatter and less fluffly at high altitudes) was that bread baked at higher altitude would be flatter because of lower moisture and less oxygen for leavening. What we found was that there was very little difference (only 1/8 of an inch in height of biscuits).

So, our question to Pillsbury is - do you take altitude into consideration when creating your biscuits and is there something different about the canned biscuit that would make it less effected than that of a biscuit that I baked from scratch?

Thank you for any help you can give us.

Hi, @bcaver! While we look further into how altitude affects Grands! specifically, this high altitude cooking guide should be helpful! www.pillsbury.com/.../High-Altitude-Guide