3 Shortening Replacements for Flaky Biscuits

Shortening delivers flaky texture in biscuits but can be replaced with healthier, flavorful alternatives.

Butter adds richness and flavor while promoting flakiness.

Coconut oil lends moisture and subtle sweetness, ideal for some recipes.

Vegetable oils offer neutral flavors and tender crumb results.

Some use yogurt or buttermilk to add moisture and slight tang.

Choosing the right substitute depends on desired texture, dietary needs, and taste.

These options open the door to delicious, personalized biscuits without traditional shortening.

Why Shortening Is Used in Biscuits

Shortening is a common ingredient in biscuit recipes because it helps create a light, crumbly texture and adds richness without overpowering the other flavors:

• Tender Texture: Shortening has a high fat content that coats the flour and prevents too much gluten from forming, which keeps biscuits soft and flaky instead of tough.
• Fluffy Rise: Because shortening has a higher melting point than butter, it stays solid longer in the dough, helping create pockets of air that puff up during baking and give biscuits their signature rise.
• Neutral Flavor: Unlike butter, shortening has little to no flavor of its own, allowing the natural flavors of the biscuit and any added ingredients to shine through.
• Consistent Results: Shortening is shelf-stable and always the same texture, making it easy to work with and perfect for recipes where you want reliable, repeatable results.

Flaky Shortening Alternatives for Biscuits

Flaky, tender biscuits remain possible with shortening replacements, some offering a richer taste or healthier profile. The crumb and texture can be perfectly maintained. Great options are ready for your baking plans.

Coconut Oil

Replacing shortening with virgin coconut oil creates deliciously flaky biscuits with a subtle sweet, nutty undertone.

Coconut oil works perfectly in biscuit recipes because it remains solid at room temperature, similar to vegetable shortening.

The gentle coconut essence pairs wonderfully with curries or tropical fruit preserves, adding an unexpected dimension to your baked goods.

Many bakers appreciate this simple swap for its unique flavor profile without sacrificing the desired texture.

The substitution requires no special techniques - just measure the same amount called for in your recipe and proceed as usual.

Cream

Heavy whipping cream can transform ordinary biscuits into soft, flaky delights with minimal effort.

Classic cream biscuits combine all-purpose flour, cornstarch, baking powder, sugar, and salt to create a tender texture that melts in your mouth.

Since the cream provides both fat and moisture, you simply mix it into the dry ingredients until a dough forms, eliminating the tedious step of cutting butter into flour.

This straightforward method saves time while still delivering delicious results that rival traditional recipes.

However, substituting cream for shortening isn't always a perfect swap in every biscuit recipe, as the liquid-to-dry ratio may need adjustments to achieve the ideal consistency.

Canola Oil

Choosing canola oil as a substitute for shortening in biscuit recipes provides a heart-healthier option compared to butter and coconut oil, which contain unhealthy fats.

In the baking process, it's important to add the canola oil with the milk or buttermilk instead of cutting it into the flour mixture as you would with shortening.

The resulting biscuits will have a softer texture, though they won't achieve the same flaky layers that shortening typically creates.

Many home bakers appreciate this simple swap for everyday baking when health is a priority.

How to Cut in Substitute Fats for Best Results

Cutting in substitute fats is a key step for making light, flaky biscuits or pie crusts, even if you’re not using classic shortening or butter:

• Keep It Cold: Always start with chilled fats, whether you’re using coconut oil, lard, plant-based margarine, or another substitute, as cold fat helps create layers and keeps your dough from getting greasy.
• Use the Right Tools: A pastry cutter, two forks, or even your fingertips can work well to break the fat into the flour until you see pea-sized pieces.
• Don’t Overmix: Stop blending as soon as the mixture looks crumbly and you can still see small lumps of fat, as this helps give your biscuits or crust a tender bite.
• Work Quickly: Move fast to avoid warming the fat with your hands or kitchen heat, which helps you keep the texture just right.
• Adjust Liquids Slowly: Substitutes may change how much liquid your dough needs, so add any milk or water a tablespoon at a time until the dough holds together but isn’t sticky.

Tips for Light, Fluffy Biscuits Without Shortening

Making light and fluffy biscuits without shortening is possible with a few simple tweaks to your recipe and technique:

Choose The Right Substitute

Use cold unsalted butter, coconut oil, or plant-based margarine as your fat substitute. Make sure the fat stays chilled before mixing it with the flour to achieve the best texture.

Handle Dough Gently

Mix the ingredients just until combined and avoid overworking the dough. Gentle handling helps keep biscuits tender and prevents them from becoming tough or dense.

Use Cold Ingredients

Incorporate chilled liquids like milk or buttermilk along with cold fat. This combination helps create steam during baking, resulting in a better rise and flakier biscuits.

Cut In Fat Properly

Work your fat substitute into the flour until the mixture resembles coarse crumbs with some pea-sized pieces visible. This technique ensures a flaky, layered biscuit texture.

Don’t Twist The Cutter

When cutting biscuits, press the cutter straight down without twisting. Twisting seals the edges and prevents biscuits from rising tall and fluffy during baking.

Bake Close Together

Place biscuits close enough to touch on the baking sheet. This encourages vertical rise, helping them stay fluffy rather than spreading out flat while baking.

Biscuit Perfection: Shortening Swap FAQs

1. Will coconut oil work instead of shortening?

Yes, solid coconut oil can be used 1:1 for shortening. It produces slightly denser biscuits with a hint of coconut flavor, refined versions have less scent.

2. How does using oil affect biscuit texture?

Liquid oils make biscuits more crumbly and less flaky. For better structure, chill the oil or mix it with a bit of butter before incorporating.

3. Do I need to adjust measurements when swapping shortening?

Generally, use a 1:1 ratio. However, when replacing with butter, you may reduce any additional liquid slightly, as butter contains water.

4. Can I combine fats for a better result?

Absolutely. Mixing butter and shortening (or lard) balances flavor and texture, giving you flavorful, tender, and flaky biscuits.

5. Are there dairy-free options for replacing shortening?

Yes, use plant-based butter, refined coconut oil, or vegan shortening. Always check the label for consistency and fat content similar to traditional shortening.

6. How should I handle dough when using shortening substitutes?

Work quickly and avoid overmixing. Keep your fat cold and gently fold the dough to maintain layers and prevent tough biscuits.