Biscotti feminized seeds produce an indica-dominant hybrid that combines a distinctive dessert-forward terpene profile with THC levels ranging from 16 to 24 percent. Bred by crossing Gelato 25 with Sour Florida OG, this strain delivers consistent performance across indoor, outdoor, and greenhouse environments, making it a reliable photoperiod choice for cultivators who want predictable results alongside expressive flavour.

Genetics & Lineage

Biscotti sits at approximately 80 percent indica and 20 percent sativa. Its parentage draws from two distinct but complementary lines. Gelato 25 — itself a cross of Sunset Sherbet and Thin Mint Girl Scout Cookies — contributes the creamy, sweet backbone and the dense, resinous structure the strain is known for. Sour Florida OG adds a grounding OG earthiness and a subtle sharpening of the effect profile, preventing the Gelato sweetness from becoming one-dimensional. The result is a plant with genuine genetic depth, not simply a flavour-forward novelty.

Aroma, Flavour & Effects

With a total terpene content of 1.3 percent, Biscotti is not a quiet strain in the grow room. The aroma is warm, doughy, and sweet — accurately described by the name — with an underlying creaminess inherited directly from the Gelato 25 side. Three terpenes drive most of the character. Limonene leads with a bright citrus lift that prevents the sweetness from feeling heavy or cloying. Caryophyllene introduces a peppery spice most noticeable on the exhale, adding warmth and a gentle complexity to the smoke. Myrcene sits beneath both, providing the earthy, herbal base note that anchors the overall profile.

Effects onset relatively quickly given the indica dominance. At the lower end of the THC range — around 16 percent — the experience is grounded and relaxing without being immobilising. At the upper end, approaching 24 percent, expect a heavier body effect with a calm, introspective mental quality. This is not a strain suited to high-output afternoons; it performs better in the evening or during low-demand periods.

Growing Profile

Biscotti carries a flowering time of 8 to 10 weeks under a standard 12/12 photoperiod indoors. Indoor yields typically fall in the range of 400 to 500 grams per square metre under well-managed conditions with adequate light intensity. Outdoor plants, harvested around mid-October in the northern hemisphere, can reach 600 grams per plant in a full-season grow with sufficient canopy space. The plant structure is compact and bushy — a direct expression of its indica genetics — with lateral branching that responds well to low-stress training and screen-of-green setups. Topping early encourages a more even canopy and improves light penetration to lower bud sites. Difficulty is rated as moderate; the plant is forgiving during vegetative growth but benefits from attentive humidity management in the final weeks of flowering, where dense bud structure can create pockets of trapped moisture.

Who This Strain Is For

Biscotti suits growers who prioritise flavour expression alongside meaningful yield output — it is not a strain that sacrifices one for the other. Beginners will find the photoperiod structure straightforward to manage, while experienced cultivators will get the most from it through deliberate training and environmental dialling. It fits particularly well in smaller indoor spaces where a compact, high-resin plant is an advantage. For consumers, it suits evening use, stress relief, and anyone who gravitates toward warm, dessert-style terpene profiles over citrus-forward or diesel-heavy alternatives.

Biscotti delivers a well-defined identity — in the grow room, in the jar, and in the effect — with genetics solid enough to justify that reputation.