What can I use instead of shortening in biscuits?

What can I use instead of shortening in biscuits?

If you’re starting with a biscuit recipe that calls for shortening, you can swap in butter or margarine at a 1:1 ratio. We even have a recipe on the site from Sweet Laurel Bakery that uses almond flour instead of all-purpose and coconut oil instead of shortening or butter.

Can I use oil instead of shortening for biscuits?

You can substitute canola oil for the shortening in your biscuit recipe, but you’ll need to add it along with the milk or buttermilk, rather than cut it into the flour mixture. The biscuits will be tender, but lack the flakiness associated with shortening.

Can I substitute margarine for shortening in biscuits?

If you are searching for a shortening substitute, to be used in pastries, biscuits and cakes, then, butter or margarine are good choices. You can substitute shortening with the same amount of butter or margarine, if the latter is measured by volume (one tablespoon butter/margarine for a tablespoon of shortening).

Can I use butter in place of shortening?

The answer is yes, butter or shortening can be used interchangeably in baked goods and can be used as a one-to-one swap. Butter contains 80% butterfat and about 20% water (naturally occurring). Shortening is 100% hydrogenated vegetable oil and contains no water.

How much oil can I use instead of shortening?

If you are making something savory, then you should use either olive oil or vegetable oil. For both of these substitutions, you should use the same amount of oil as you would shortening in the recipe. So, you should replace ½ a cup of shortening with ½ a cup of oil.

Why do you put baking soda in biscuits?

When baking soda reacts with an acid, it neutralizes it and makes the batter more alkaline. This takes away the sour flavor that the acid lends, and sometimes you actually want a little tartness. If there is additional bicarbonate of soda leftover after a reaction, it gives the baked good an unpleasant soapy flavor.