Substitute for Shortening in Biscuits: Best Options
Shortening makes biscuits tender and fluffy by coating flour proteins and preventing excess gluten formation. It keeps biscuits soft without making them greasy. The substitute must stay solid enough to cut into flour and produce flaky, tender layers.
Best Substitute
Cold Butter
1 cup cold butter per cup of shortening
Butter produces biscuits with superior flavor and beautiful golden tops. Its water content creates steam for flaky layers. Grate frozen butter or cut into tiny pieces and keep everything ice-cold.
Other Options
Lard
1 cup lard per cup of shortening
Creates extremely tender, melt-in-your-mouth biscuits. Traditional Southern choice. Keep very cold and handle dough minimally.
Cream Cheese (cold)
8 oz cold cream cheese per cup of shortening
Creates rich, tangy biscuits with a tender crumb. Cut into flour just like butter. Great for cream biscuits and scones.
Frequently Asked Questions
What can I use instead of shortening in biscuits?
Cold butter is the best substitute. Grate frozen butter directly into the flour for easy mixing and the flakiest layers. Lard makes the most tender biscuits, and cream cheese adds a rich, tangy flavor.
Are biscuits better with butter or shortening?
Butter biscuits have better flavor and flakier layers, while shortening biscuits are taller and softer. For the best of both worlds, use half butter and half shortening. Always keep the fat as cold as possible.