Feminized seeds
by Azarius
Biscotti is a predominantly indica cannabis strain bred from Gelato x South Florida OG that delivers up to 30% THC alongside a flavour profile that genuinely tastes like a bakery at closing time — warm, spiced, sweet. These feminized photoperiod seeds produce manageable plants (topping out around 1.5 m) with indoor yields of 400–550 g/m² after 8–10 weeks of flowering. Outdoors, expect 400–500 g per plant, harvested in October.
| Pack Size | Best For |
|---|---|
| 1 seed | Single-plant test run — see if the genetics suit your setup before committing |
| 3 seeds | Small tent grow (60x60 or 80x80). Pick the strongest seedling or run all three in SOG |
| 5 seeds | Standard indoor cycle in a 100x100 or 120x120 tent. Room to select the best phenotype |
| 10 seeds | Serious pheno-hunting or filling an outdoor plot. Best value per seed |
We'd go with the 5-pack for most indoor growers — it gives you enough plants to find a standout phenotype without overrunning your space. If you're growing outdoors with room to spare, the 10-pack makes sense.
Biscotti's terpene profile hits you before you even grind the bud. Crack open a cured jar and you get this warm rush of spiced cookie dough — vanilla, nutmeg, a hint of diesel underneath. On the inhale, the sweetness dominates. On the exhale, there's a peppery kick that lingers on the back of your tongue. It's one of those strains where the taste alone justifies the grow.
The effect leans heavily indica. Within 15–20 minutes, a deep physical relaxation settles in — shoulders drop, jaw unclenches, the kind of body calm that makes the sofa feel like it was custom-moulded. But Biscotti doesn't completely flatten you. There's a gentle creative uplift that keeps your mind engaged, making it solid for evening sessions where you still want to sketch, play music, or hold a decent conversation. At 25–30% THC, moderation matters. One or two draws is enough to feel the full weight of it; overdoing it tips the scales firmly into couch-lock territory.
The honest limitation: if you're after a daytime productive strain, this isn't it. Biscotti is an evening and night-time smoke. Trying to run errands on it is an exercise in optimism. For daytime use, something like a Haze or Jack Herer cross will serve you better.
Biscotti seeds are feminized and photoperiod, meaning you'll need to switch your light cycle to 12/12 to trigger flowering. No autoflower shortcuts here — but you get the control to veg as long as you want, which is worth it for growers who train their plants.
These plants stay compact. Around 1.5 m at full stretch, which makes them a good fit for tents where vertical space is limited. The indica-dominant structure means tight internodal spacing and dense, resinous buds that stack up along the main cola and side branches. Indoor yields sit at 400–550 g/m² — the higher end of that range goes to growers who top, LST, or SCROG. Outdoors in a decent Mediterranean-style climate, you're looking at 400–500 g per plant, ready for harvest in October.
Flowering takes 8–10 weeks. We've seen growers push closer to 10 weeks for extra trichome development and a more amber-heavy harvest — this tends to amplify the sedative side of the effect. Chopping at 8 weeks keeps things a touch more balanced.
| Specification | Detail |
|---|---|
| Genetics | Gelato x South Florida OG |
| Strain Type | Indica Dominant |
| Seed Type | Feminized |
| Flowering Type | Photoperiod |
| Flowering Time | 8–10 weeks |
| THC Content | 25–30% |
| Indoor Yield | 400–550 g/m² |
| Outdoor Yield | 400–500 g/plant |
| Outdoor Harvest | October |
| Plant Height | Up to 1.5 m |
| Available Packs | 1, 3, 5, or 10 seeds |
A few things we've picked up from customers who've run this strain. First: humidity control in late flower is non-negotiable. Those dense, cookie-dough-scented buds are magnets for mould if your RH creeps above 50% in the final weeks. A decent extraction fan and dehumidifier pay for themselves in saved harvests.
Second: Biscotti responds well to topping and low-stress training. The natural structure is bushy, but opening up the canopy lets light reach the lower bud sites — that's where the difference between 400 g/m² and 550 g/m² lives. If you're growing in a 100x100 tent with 3–4 plants, a SCROG net works brilliantly.
Third: don't rush the dry and cure. This strain's terpene profile is its crown jewel. A slow dry (10–14 days at 60% RH, 18–20°C) followed by at least two weeks of jar curing brings out the full spiced-bakery aroma. Speed-drying Biscotti is like putting ketchup on a steak — technically possible, but you're ruining the point.
Running Biscotti indoors? Pair these seeds with a complete grow tent kit — tent, lighting, ventilation, and carbon filter sorted in one go. For nutrients, a bloom-focused feed during the 8–10 week flowering phase will help those dense buds reach their full potential. Check out our grow supplies section for everything you need.
If you're weighing up Biscotti against other indica-leaning options, here's how it stacks up. Compared to straight Gelato (one of its parents), Biscotti runs higher in THC — 25–30% versus Gelato's typical 20–25% — and the flavour leans more towards baked goods than Gelato's fruity sherbet profile. Gelato tends to be slightly more balanced in effect, with a stronger head component. Biscotti is heavier on the body side.
Against something like Northern Lights, Biscotti is the more complex smoke. Northern Lights is a classic — reliable, earthy, deeply sedating — but it doesn't have the terpene fireworks that make Biscotti interesting. Yield-wise, they're comparable indoors, though Northern Lights finishes a touch faster (7–9 weeks vs. 8–10).
For growers who want that cookie-strain flavour family but with more punch, Biscotti is the pick. It's not the easiest strain for a first grow — the mould sensitivity in late flower demands attention — but it rewards careful growers with exceptional quality.
Biscotti is predominantly indica, bred from Gelato x South Florida OG. The effect is body-heavy with deep physical relaxation, though there's a mild creative uplift that keeps it from being purely sedative. Expect 80/20 indica-to-sativa characteristics in both growth structure and effect.
8–10 weeks from the start of 12/12 light cycle. Harvesting at 8 weeks gives a slightly more balanced effect; pushing to 10 weeks increases amber trichomes and intensifies the sedative body stone. Most growers land around 9 weeks.
400–550 g/m² indoors. The lower end is what you'll get with minimal training; the upper end requires topping, LST, or a SCROG setup to open the canopy and let light reach lower bud sites. Proper nutrition during the 8–10 week bloom phase also makes a noticeable difference.
Warm spiced cookie dough on the inhale, peppery and slightly diesel on the exhale. The cured buds smell like a bakery — vanilla, nutmeg, brown sugar. It's one of the most distinctive flavour profiles in the cookie-strain family, and a proper slow cure makes it even better.
Moderate difficulty. The plants stay compact (around 1.5 m) and respond well to training, but those dense buds are prone to mould in high humidity. Keep RH below 50% in late flower and ensure good airflow. Not the trickiest strain out there, but not a set-and-forget autoflower either.
Yes — Biscotti does well outdoors in warm, dry climates. Expect 400–500 g per plant, harvested in October. The main risk is late-season rain and humidity causing bud rot on those dense colas. If your autumn tends to be wet, consider covering plants or harvesting slightly early.
Very. THC content ranges from 25–30%, putting it firmly in the heavy-hitter category. One or two draws is enough for most people. If you're newer to high-THC strains, go slow — Biscotti's onset can be deceptively mellow before the full body effect settles in after 15–20 minutes.
Last updated: April 2026
Medical disclaimer. This content is for informational purposes only and does not constitute medical advice. Consult a qualified healthcare provider before use of any substance.
