Biscotti

Biscotti Cannabis Seeds by Royal Queen Seeds

Biscotti is a potent, indica-dominant feminised cannabis seed from Royal Queen Seeds that delivers 25% THC alongside a terpene profile sweet enough to make you forget you're smoking and not raiding a bakery. Born from a cross of Gelato 25 and South Florida OG, this 80/20 indica-sativa hybrid grows with the kind of easygoing temperament that belies just how hard it hits. Available in packs of 1, 3, 5, or 10 seeds — pick the size that matches your grow space and ambition.

Biscotti Strain Specifications

Biscotti cannabis seeds produce plants with a clear indica structure — bushy, broad-leafed, and manageable in height. Here's everything you need to plan your grow.

Why Biscotti Cannabis Seeds Deserve Your Grow Space

We've seen a lot of dessert strains come through the catalogue over the years, and most of them lean on flavour while the potency takes a back seat. Biscotti doesn't make that trade-off. At 25% THC, it sits firmly in the heavy-hitter category, yet the growing experience is surprisingly forgiving. RQS bred this one to be approachable in the grow room even if the end product demands respect.

The Gelato 25 parent brings that creamy, sweet cookie dough character to the terpene profile, while South Florida OG adds a diesel backbone with peppery bite. The result is a smoke that starts sweet on the inhale — think warm biscuits with a hint of almond — then finishes with a fuel-laced kick that lingers on the palate. If you've grown Gelato before and wanted something with more structural depth and a bit more punch, Biscotti is the natural next step.

The one thing to flag: this strain's 25% THC content means it's not the most forgiving smoke for anyone with a low tolerance. One toke at a time is genuinely good advice here. The effects lean energising and uplifting despite the indica-heavy genetics, which makes it a solid daytime option — but overdo it and you'll feel every bit of that indica weight. We'd compare it to Royal Queen Seeds' Green Gelato in terms of potency, though Biscotti's flavour profile is distinctly nuttier and less citrus-forward.

Growing Biscotti Seeds Indoors and Outdoors

Biscotti plants grow like a textbook indica: compact, bushy, with broad fan leaves that soak up light efficiently. Indoors, expect heights around 120cm without intervention, or as low as 80cm if you apply low-stress training (LST) or a ScrOG net early in veg. That 80cm trained height makes Biscotti one of the better choices for growers working with limited vertical space — it fits comfortably in a standard 150cm tent with room for a carbon filter above the canopy.

Outdoors is where Biscotti really stretches its legs. Given enough root space and sunlight, plants can reach 180cm and produce between 550 and 650 grams each. Harvest falls in early October, so growers in northern Europe should keep an eye on late-season humidity — those dense indica buds can trap moisture if the weather turns. A bit of selective defoliation in the final weeks goes a long way.

Indoor yields top out around 550g/m² under adequate lighting. That's competitive for an indica of this size, and the bushy structure means you get a fairly even canopy without much effort. We'd recommend topping once or twice in veg and letting the natural side branching fill your space. Biscotti responds well to training and doesn't throw tantrums when you bend a branch.

1. Germinate your Biscotti seeds using the paper towel method or directly in a starter plug — taproots typically emerge within 24–72 hours.
2. Transplant seedlings into their final pots once the first true leaves appear. A 15–20 litre pot works well indoors; outdoors, go bigger if you want those 180cm monsters.
3. During vegetative growth, top the main stem above the 4th or 5th node to encourage lateral branching. Biscotti's bushy structure makes it a natural fit for ScrOG setups.
4. Switch to a 12/12 light cycle to trigger flowering. Expect a flowering period of approximately 8–9 weeks indoors.
5. In the final two weeks, watch trichome development with a jeweller's loupe. Harvest when trichomes shift from clear to mostly milky with a few amber heads for the best balance of potency and flavour.
6. Dry buds slowly in a dark, ventilated space at around 18–20°C and 55–60% humidity for 7–10 days, then cure in glass jars for at least two weeks. The nutty, sweet terpene profile develops significantly during a proper cure.

Biscotti Terpene Profile and Effects

Biscotti's terpene profile reads like a dessert menu crossed with a fuel station — in the best possible way. The dominant notes are sweet and nutty, backed by fruit, diesel, and cracked black pepper. When you crack open a cured jar, the first thing that hits you is that warm, baked-goods sweetness. Grind the buds and the diesel and pepper come forward. It's complex without being confused.

The effects are where Biscotti surprises most people. Despite being 80% indica, the initial onset is energising and cerebral — you'll feel motivated, focused, and genuinely inclined to get things done. It's one of those strains that works brilliantly as a morning or early afternoon smoke. The indica side shows up later, settling into a comfortable physical relaxation without full couch-lock. That said, at 25% THC, larger doses will push the sedation harder. Pace yourself and you get the best of both worlds.

For anyone who's enjoyed Gelato 25 and appreciated its creamy sweetness but wished for a more functional, get-things-done effect, Biscotti delivers exactly that. The South Florida OG genetics add a structural edge — both in the plant's growth habit and in the high's backbone — that keeps the experience grounded rather than floaty.