Out of Shortening, one case
Shortening substitutes for biscuits
5 options, ranked, with the exact amount
Use Cold butter
Same amount as the shortening
The best shortening substitutes for biscuits are cold butter (1:1 ratio) for flaky layers, lard (1:1 ratio) for tender texture, or a combination of both. Cold butter creates the most flaky biscuits with rich flavor.
- The tweak —
- Cut cold butter into flour until pea-sized pieces form. Work quickly to keep butter cold. Add liquid and mix just until combined.
- Best for —
- flaky biscuits
One casethe full shortening card
Why it works
ShorteningShortening provides solid fat that creates flaky layers and tenderness in biscuits. The best substitutes maintain similar fat content and melting properties. Cold butter creates flaky layers, lard provides tenderness, and the combination gives you both qualities.
Every option, one card
Ranked| # | Substitute | Instead of shortening |
|---|---|---|
| 1 | Cold butterflaky biscuits | Same amount |
| 2 | Lardtender biscuits | Same amount |
| 3 | Half butter, half lardall biscuit types | Same amount½ butter + ½ lard |
| 4 | Coconut oilvegan biscuits | Same amount |
| 5 | Vegetable oildrop biscuits | Same amount |
Cold butter
rich, buttery
Cold butter is the most popular shortening substitute for biscuits. It creates flaky, layered biscuits with rich, buttery flavor. The key is keeping the butter very cold and working quickly.
- Best for
- flaky biscuits, buttermilk biscuits, when you want rich flavor, breakfast biscuits
- Texture
- flaky, layered
- Prep
- Cut cold butter into flour until pea-sized pieces form. Work quickly to keep butter cold. Add liquid and mix just until combined.
Creates flaky, layered biscuits with rich, buttery flavor.
Lard
neutral taste · very tender, melt-in-your-mouth
Lard creates very tender, melt-in-your-mouth biscuits with neutral flavor. It has a higher melting point than butter, creating superior texture and tenderness.
- Best for
- tender biscuits, traditional Southern biscuits, when you want neutral flavor
- Prep
- Cut cold lard into flour until pea-sized pieces form. Add liquid and mix just until combined. Don't overwork the dough.
Creates very tender, melt-in-your-mouth biscuits.
Half butter, half lard
rich, balanced
This combination gives you the flakiness of butter with the tenderness of lard. It's often considered the best of both worlds for biscuits.
- Best for
- all biscuit types, balanced flavor and texture, professional results
- Texture
- flaky and tender
- Prep
- Cut cold butter and lard into flour until pea-sized pieces form. Add liquid and mix just until combined.
Combines flakiness of butter with tenderness of lard.
Coconut oil
subtle coconut
Coconut oil works well for vegan biscuits and creates tender results. It's solid at room temperature and has a subtle coconut flavor that works well in many biscuit recipes.
- Best for
- vegan biscuits, tropical-flavored biscuits, when avoiding animal products
- Texture
- tender, slightly less flaky
- Prep
- Use solid coconut oil at room temperature. Cut into flour until pea-sized pieces form, then add liquid and mix just until combined.
Solid at room temperature, good for vegan biscuits.
Vegetable oil
neutral taste · tender, moist
Vegetable oil creates tender, moist biscuits with neutral flavor. It's easier to work with than solid fats and produces consistently good results, though less flaky than butter or lard.
- Best for
- drop biscuits, when you want easy preparation, moist biscuits
- Prep
- Mix oil directly with liquid ingredients, then add to flour mixture. Mix just until combined.
Creates tender, moist biscuits with neutral flavor.
How it behaves in this recipe
- Buttermilk biscuits
- Cold butter works best for buttermilk biscuits. The acidity of buttermilk helps create tender, flaky layers.
- Drop biscuits
- Vegetable oil works well for drop biscuits since they don't require rolling. The oil creates moist, tender biscuits.
- Southern biscuits
- Lard or half butter, half lard work best for traditional Southern biscuits. They create the most tender, flaky results.
- Breakfast biscuits
- Butter works best for breakfast biscuits. The rich flavor complements breakfast foods like eggs and bacon.
- Vegan biscuits
- Coconut oil or palm shortening work best for vegan biscuits. Both provide the necessary fat content for tender texture.
Tips for substituting shortening
8 tips- Keep all ingredients cold - refrigerate flour, use cold liquid, and work quickly
- Don't overwork the dough - mix just until combined to avoid tough biscuits
- Use a pastry cutter or your fingers to cut fat into flour
- Add liquid gradually, just until the dough holds together
- Pat or roll the dough gently - don't knead it
- Cut biscuits with a sharp cutter and don't twist when cutting
- Place biscuits close together on the pan for softer sides
- Bake until golden brown on top
Notes on shortening
- Half butter, half lard for the best of both worlds
- All butter for maximum flakiness and flavor
- All lard for maximum tenderness
- Coconut oil for vegan options
- Vegetable oil for easy preparation
Questions
6 questionsCan I substitute butter for shortening in biscuits?
Yes, butter can be substituted for shortening in biscuits using a 1:1 ratio. Use very cold butter and work quickly for best results. The biscuits will be flaky with rich, buttery flavor.
What's the best shortening substitute for flaky biscuits?
Cold butter creates the flakiest biscuits as a shortening substitute. It has a lower melting point than shortening, creating better flaky layers when kept cold during preparation.
Why do my biscuits turn out tough?
Tough biscuits are usually caused by overworking the dough or using warm ingredients. Keep everything cold, work quickly, and stop mixing as soon as the dough comes together.
Can I use coconut oil instead of shortening in biscuits?
Yes, coconut oil works well as a shortening substitute in biscuits. It's solid at room temperature and creates tender, flaky results with a subtle coconut flavor.
What's the difference between shortening and lard in biscuits?
Lard creates more tender, melt-in-your-mouth biscuits than shortening. It has a higher melting point and better fat distribution, resulting in superior texture and flavor.
How do I make vegan biscuits without shortening?
Use coconut oil or palm shortening for vegan biscuits. Both are solid at room temperature and create tender, flaky results without animal products.