Our pastry team has been hard at work revamping our buttermilk biscuit recipe. With help from Chef Glenn at our Food House, the biscuits have a new shape and an amazing new texture!
As a result of customer feedback, we sought to make our biscuits lighter, with a more consistent texture. They’re now made with organic palm shortening (certified by the Roundtable on Sustainable Palm Oil), as well as local Ran-Lew Dairy buttermilk and a low-protein, non-GMO flour. The biscuit dough is mixed by hand to avoid developing the gluten, keeping the biscuits fluffy.
And they’re square! Think square biscuits are odd? Previously, round biscuits were cut out, one by one, leaving triangular scraps of dough. The re-rolled dough was denser, and after the second pass, the scraps couldn’t be used. Now we shape the dough into a rectangle and use a set of cutters that cuts 54 biscuits in three seconds. Using a square shape creates 20 percent more biscuits, with zero waste of dough!
Check out the slideshow of biscuit production, below.