Out of Crisco, one case
Crisco substitute for biscuits
5 options, ranked, with the exact amount
Use Cold butter
Same amount as the Crisco
The best Crisco substitutes for biscuits are cold butter (1:1 ratio) for flavor and flakiness, cold lard (1:1 ratio) for maximum flakiness, or cold coconut oil (1:1 ratio) for vegan options. Each creates different textures and flavors.
- The tweak —
- Use very cold butter and work quickly. Cut into flour until pea-sized pieces form, then add liquid gradually.
- Best for —
- biscuits
One casethe full Crisco card
Every option, one card
Ranked| # | Substitute | Instead of Crisco |
|---|---|---|
| 1 | Cold butterbiscuits | Same amount |
| 2 | Cold lardbiscuits | Same amount |
| 3 | Cold coconut oilvegan biscuits | Same amount |
| 4 | Cold vegetable shorteningbiscuits | Same amount |
| 5 | Butter-lard combinationbiscuits | Same amountHalf butter, half lard |
Cold butter
rich, buttery
Cold butter is an excellent substitute for Crisco in biscuits. It adds rich, buttery flavor and creates flaky, tender biscuits. Use very cold butter and work quickly to maintain flakiness.
- Best for
- biscuits, scones, shortcakes, dumplings
- Texture
- flaky, tender
- Prep
- Use very cold butter and work quickly. Cut into flour until pea-sized pieces form, then add liquid gradually.
Adds rich flavor while maintaining flakiness.
Cold lard
neutral taste · very flaky, tender
Cold lard creates the flakiest biscuits and has a neutral flavor. It's the traditional choice for biscuits and works excellently in most recipes.
- Best for
- biscuits, scones, shortcakes, dumplings
- Prep
- Use very cold lard and work quickly. Cut into flour until pea-sized pieces form, then add liquid gradually.
Creates the flakiest biscuits with neutral flavor.
Cold coconut oil
slight coconut flavor
Cold coconut oil works well for vegan biscuits and creates tender, flaky results. It's solid at room temperature like Crisco and has a slight coconut flavor.
- Best for
- vegan biscuits, scones, shortcakes, dumplings
- Texture
- tender, flaky
- Prep
- Use cold coconut oil. If it's too hard, warm slightly to soften, then chill before using.
Solid at room temperature, works well for vegan biscuits.
Cold vegetable shortening
neutral taste · flaky, tender
Cold vegetable shortening behaves almost identically to Crisco in biscuits. It creates flaky, tender biscuits with neutral flavor.
- Best for
- biscuits, scones, shortcakes, dumplings
- Prep
- Use exactly like Crisco - cold and work quickly to maintain flakiness.
Most similar to Crisco in texture and behavior.
Butter-lard combination
rich, buttery
A combination of half cold butter and half cold lard gives you the best of both worlds - the flakiness of lard with the rich flavor of butter.
- Best for
- biscuits, scones, shortcakes, dumplings
- Texture
- very flaky, tender
- Prep
- Use half very cold butter and half very cold lard. Cut into flour until pea-sized pieces form.
Combines the flakiness of lard with the flavor of butter.
How it behaves in this recipe
Biscuits require specific techniques to achieve flakiness. The fat must be cold and cut into the flour in pea-sized pieces. Overworking the dough or using warm fat will result in tough, not flaky biscuits.
Tips for substituting Crisco
10 tips- Keep all ingredients cold - fat, flour, and liquid should be chilled
- Work quickly to prevent the fat from warming up and melting
- Cut fat into flour until pea-sized pieces form - don't overmix
- Add liquid gradually, just until dough comes together
- Don't overwork the dough - this develops gluten and makes biscuits tough
- For extra flakiness, fold the dough in thirds like a letter before cutting
- Use a light touch when handling the dough
- Cut biscuits with a sharp cutter - don't twist
- Place biscuits close together on the pan for softer sides
- Bake until golden brown on top
Notes on Crisco
- For maximum flakiness, use cold lard
- For rich flavor, use cold butter
- For vegan options, use cold coconut oil
- For the best of both worlds, use half butter and half lard
- For neutral flavor, use cold vegetable shortening
- For extra flakiness, fold the dough in thirds before cutting
Questions
5 questionsWhat's the best substitute for Crisco in biscuits?
Cold butter is the most popular substitute for Crisco in biscuits, followed by cold lard. Butter adds rich flavor and creates flaky, tender biscuits. Lard creates the flakiest biscuits with neutral flavor.
Can I use butter instead of Crisco in biscuits?
Yes, cold butter works excellently in biscuits. Use a 1:1 ratio and keep the butter very cold. Work quickly to maintain flakiness. The biscuits will have rich, buttery flavor.
How do I make flaky biscuits without Crisco?
Use cold lard or cold butter, work quickly, and don't overmix. Cut the fat into flour until pea-sized pieces form, add liquid gradually, and handle the dough gently. For extra flakiness, fold the dough in thirds before cutting.
Can I use coconut oil instead of Crisco in biscuits?
Yes, cold coconut oil works well in biscuits. Use a 1:1 ratio and keep the coconut oil cold. The biscuits will have a slight coconut flavor and be tender and flaky.
Why are my biscuits tough when I substitute butter for Crisco?
Tough biscuits usually result from overworking the dough or using warm butter. Keep the butter cold, work quickly, and don't overmix. The dough should just come together and be handled gently.