Out of Lard, one case
Lard substitutes for biscuits: flaky, tender & good
5 options, ranked, with the exact amount
Use Butter
Same amount as the lard
The best lard substitutes for biscuits are butter, vegetable shortening, and coconut oil. Use 1:1 ratio and keep ingredients cold for flaky results. Butter adds flavor, shortening provides flakiness, and coconut oil offers a plant-based option.
- Best for —
- when you want rich flavor
One casethe full lard card
Every option, one card
Ranked| # | Substitute | Instead of lard |
|---|---|---|
| 1 | Butterwhen you want rich flavor | Same amount |
| 2 | Vegetable shorteningmaximum flakiness | Same amount |
| 3 | Coconut oilvegan biscuits | Same amount |
| 4 | Beef tallowtraditional biscuits | Same amount |
| 5 | Duck fatpremium biscuits | Same amount |
Butter
rich and buttery
Butter is the most popular lard substitute for biscuits. It provides excellent flavor and creates tender, flaky biscuits. The water content in butter creates steam during baking, which helps create flaky layers.
- Best for
- when you want rich flavor, tender biscuits, traditional baking, when you want dairy flavor, flaky layers
- Texture
- tender and flaky
Keep butter very cold and work quickly. The water content helps create flaky layers but may make dough slightly more difficult to work with. Use high-quality butter for best results.
Vegetable shortening
neutral taste, very flaky texture
Vegetable shortening is the closest substitute to lard for biscuits. It's 100% fat with no water content, making it easy to work with and creating very flaky results. It has a neutral flavor that won't interfere with other ingredients.
- Best for
- maximum flakiness, when you want neutral flavor, easy handling, when you want consistent results, beginner bakers
Shortening creates the flakiest biscuits but has a neutral flavor. It's easier to work with than butter because it doesn't melt as quickly. Keep it cold for best results.
Coconut oil
neutral (refined) or coconut (unrefined)
Coconut oil works well as a lard substitute in biscuits, especially for vegan versions. It's solid at room temperature and creates tender biscuits with a subtle coconut flavor that works well with many recipes.
- Best for
- vegan biscuits, when you want plant-based option, tropical-flavored biscuits, healthier alternative, dairy-free biscuits
- Texture
- tender
Use refined coconut oil for neutral flavor. Keep it solid and cold for best results. The subtle coconut flavor can enhance certain biscuit recipes.
Beef tallow
slightly beefy
Beef tallow is another animal fat that works similarly to lard in biscuits. It has a high melting point and creates flaky biscuits with a slightly different flavor profile than lard.
- Best for
- traditional biscuits, when you want animal fat, savory biscuits, when lard isn't available, high-heat baking
- Texture
- flaky
Beef tallow has a slightly different flavor than lard but similar baking properties. It's less common in stores but works well in most biscuit recipes.
Duck fat
rich and luxurious
Duck fat creates incredibly rich and flavorful biscuits. It has excellent baking properties and adds a luxurious depth of flavor that works especially well with savory biscuits.
- Best for
- premium biscuits, when you want rich flavor, savory biscuits, special occasions, luxury baking
- Texture
- very flaky and tender
Duck fat is more expensive but creates exceptional biscuits. It adds incredible flavor depth and creates very flaky, tender biscuits.
How it behaves in this recipe
Lard is prized in biscuits for its ability to create incredibly flaky, tender results. The best substitutes work because they either provide similar fat content and melting properties, or can be used in the same way to achieve comparable flakiness and tenderness.
Tips for substituting lard
8 tips- Keep all fat substitutes very cold before using - this is crucial for flaky results
- Work quickly with cold ingredients to prevent the fat from melting
- For the flakiest biscuits, use a combination of butter and shortening
- If using butter, add it in small pieces and work it in quickly
- Chill your dough for at least 30 minutes before rolling for best results
- Use the fraisage technique: smear the fat into the flour with the heel of your hand
- Don't overwork the dough - mix just until it comes together
- Use ice water when making the dough to keep everything cold
Notes on lard
- Use a combination of different fats for optimal results (e.g., 50% butter + 50% shortening)
- Try using rendered bacon fat for smoky-flavored biscuits
- Consider using leaf lard (the highest quality lard) if you can find it
- Use the fraisage technique to create extra flaky layers with any fat substitute
Questions
5 questionsWhat's the best lard substitute for biscuits?
Butter is the best lard substitute for biscuits because it adds rich flavor and creates tender, flaky results. For the flakiest biscuits, use a combination of 50% butter and 50% shortening.
Can I use vegetable shortening instead of lard in biscuits?
Yes, vegetable shortening works well as a lard substitute in biscuits. It creates very flaky results and has a neutral flavor. It's easier to work with than butter because it doesn't melt as quickly.
Why is lard good for biscuits?
Lard is excellent for biscuits because it's 100% fat with no water content, making it easy to work with and creating very flaky results. It has a high melting point and neutral flavor that doesn't interfere with other ingredients.
Can I use coconut oil instead of lard?
Yes, coconut oil works as a lard substitute in biscuits. Use refined coconut oil for neutral flavor and keep it solid and cold. It's a great plant-based option that creates tender biscuits.
How do I make flaky biscuits without lard?
To make flaky biscuits without lard, use cold butter or vegetable shortening. Keep all ingredients cold, work quickly, and use techniques like fraisage to create flaky layers.