This summer, we revamped our buttermilk biscuits. They’re fluffier, no dough is wasted, and we make them with certified sustainable palm shortening.
Sustainable Palm Oil
Palm oil can be used in all kinds of products, and production can create jobs, aid small farmers, and contribute to local economies. A set area of land can produce more palm oil than other oils, and it’s easy to grow oil palm trees. However, many palm oils are produced in ways that have negative impacts on the climate, forests, communities, and endangered species.
The World Wildlife Fund co-founded the Roundtable on Sustainable Palm Oil (RSPO) in 2004. RSPO certified palm oil is grown in ways that limit greenhouse gas emissions, preserve forests and fresh water, and protect wildlife. This certification indicates that the palm oil was produced in a socially and environmentally responsible way. The RSPO certifies more than 20 percent of the world’s palm oil.
A New Recipe
We changed a few things about our biscuits. We changed the recipe to make lighter, fluffier biscuits. We use local Ran-Lew Dairy buttermilk; a low-protein, non-GMO flour; and organic palm shortening that is certified by the RSPO. By using an RSPO certified product, we’re supporting the right kind of production.
We also now cut our biscuits in squares. This enables us to use all the dough without any re-rolling, which eliminates waste and avoids the denser biscuits that result from the second round. We also have a cool cutter that enables us to cut 54 biscuits in three seconds!
Source: https://www.worldwildlife.org/publications/palm-oil-scorecard-2016