Mason Dixie Foods is rolling out a Chicken Biscuit Sandwich exclusively at Costco this month, marking the Baltimore-based brand's latest push to capture fast-food eating occasions in the frozen aisle with a clean-label formulation. The eight-count SKU carries a suggested retail price of $15.99 and is launching regionally across Costco locations in the Northeast, Bay Area, and San Diego.
Formulation & Ingredient Profile
The sandwich pairs Mason Dixie's all-butter buttermilk biscuit with crispy chicken breast meat seasoned in the brand's proprietary restaurant house-blend of spices. The finished product delivers 11 grams of protein per sandwich and heats in under three minutes — a ready-time spec that positions it squarely against QSR breakfast and snack dayparts. Critically for buyers and co-manufacturers evaluating the spec sheet, the formulation carries no antibiotics, no preservatives, no artificial colors or flavorings, no corn syrup, no bleach, no protein substitutes, no gums, and no added aluminum — attributes that collectively support a clean-label natural claim and align with retailer shelf standards at Whole Foods Market and Sprouts, where Mason Dixie already holds distribution. The brand's broader portfolio similarly excludes hydrogenated oils and gum systems, keeping moisture content and texture stability dependent on real-dairy fat rather than functional additives.
Retail Footprint & Supply Context
Mason Dixie's distribution footprint now spans more than 6,000 retail doors, including Whole Foods Market, Sprouts, Giant, and Harris Teeter — a supply-chain scale that suggests the brand has the cold-chain and production infrastructure to support a major-club-channel launch. Costco's regional phased rollout approach is common for frozen protein SKUs, allowing brands to validate velocity and adjust minimum order quantities before a national planogram commitment. For ingredient suppliers and contract manufacturers tracking frozen handheld demand, the chicken biscuit segment represents one of the higher-growth sub-categories within frozen breakfast, where clean-label positioning commands a meaningful premium over conventional QSR-analog items.
Founder and CEO Ayeshah Abuelhiga has built the brand around a single formulation principle — ingredients recognizable enough to appear in a restaurant recipe — a standard that constrains which functional ingredients suppliers can pitch into the system but creates durable differentiation at shelf. "Our Chicken Biscuit Sandwich is proof that it shouldn't be a trade-off," Abuelhiga said, "and growing our lineup at Costco means more families get to have it on their table."
For ingredient suppliers serving the frozen handheld and breakfast sandwich segment, the Mason Dixie spec is instructive: all-butter fat systems, antibiotic-free poultry inputs, and spice blends that carry no artificial flavor declaration are the baseline requirements. Brands competing in the clean-label frozen protein space are increasingly benchmarking against exactly this type of formulation as club-channel buyers demand both high-velocity pack sizes and transparent ingredient decks.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
