Mason Dixie Foods is pushing deeper into Costco with a Chicken Biscuit Sandwich — an eight-count frozen SKU debuting this month at club locations across the Northeast, Bay Area, and San Diego at a suggested retail price of $15.99.
The clean-label brand, available at more than 6,000 retailers including Whole Foods Market, Sprouts, Giant, and Harris Teeter, is positioning the new item as a direct answer to the QSR chicken sandwich — same craving, shorter ingredient deck. Each sandwich delivers 11 grams of protein and is free of antibiotics, preservatives, artificial colors, corn syrup, and gums. It reheats in under three minutes.
The Product
The sandwich layers Mason Dixie's all-butter buttermilk biscuit — the recipe that anchored founder Ayeshah Abuelhiga's original Baltimore carry-out restaurant — with crispy chicken breast seasoned in a house-blend spice mix. Abuelhiga built the brand around a single premise: comfort food made with ingredients a home cook could actually identify. That positioning has grown the line from scratch-made biscuits into a full frozen breakfast assortment covering sandwiches, burritos, and waffles.
"Our Chicken Biscuit Sandwich is proof that it shouldn't be a trade-off," said Ayeshah Abuelhiga, founder and CEO of Mason Dixie Foods. "Good food belongs in everyone's freezer."
Channel Context
The Costco exclusive launch matters beyond the immediate SKU count. Club channel placements give emerging frozen brands outsized volume velocity and trial reach — particularly for breakfast and morning daypart items that are driving growth across retail foodservice. Chicken biscuit formats, long a QSR staple, are a natural bridge for shoppers who want drive-thru flavor profiles without the drive-thru ingredient list, a trend that has accelerated demand for clean-label frozen breakfast options at grocery and club alike.
For c-store operators tracking adjacencies, the Mason Dixie launch underscores the competitive heat on grab-and-go morning items. Frozen grab-and-go breakfast sandwiches have been a pressure point in the convenience channel as club and grocery players move aggressively on protein-forward, clean-label morning SKUs — the same territory where roller grill and hot-case programs have traditionally held an advantage at the forecourt. Operators building out back-of-house breakfast programs will want to watch how club velocity on items like this shapes consumer price and quality expectations for the segment.
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.
