5 Best Butter Substitutes for Biscuits

Quick tip: Creates flaky, tender biscuits with a neutral flavor; may lack the buttery taste but maintains texture well.

Shortening is 100% fat and solid at room temperature, which helps create the flaky layers typical of biscuits by coating flour proteins and preventing gluten overdevelopment. Its high melting point allows it to remain solid during mixing and form pockets of fat that steam during baking.

To use shortening successfully, ensure it is cold and cut into the flour similarly to butter. Avoid overmixing to maintain the desired flakiness.

Compared to butter, biscuits made with shortening may have a slightly less rich flavor but will have comparable texture and rise, making it an excellent substitute when butter is unavailable.

Quick tip: Produces exceptionally flaky biscuits with a rich mouthfeel but imparts a distinct pork flavor.

Lard is a solid animal fat with a similar melting profile to butter, which allows it to create flaky layers by coating flour proteins and trapping steam during baking. Its high fat content helps tenderize the dough and produce a light crumb.

Use chilled lard and handle dough gently to maximize flakiness. Because of its pork origin, it is unsuitable for some diets.

Biscuits made with lard often have superior flakiness and tenderness compared to butter but may have a noticeable flavor difference that some find less desirable.

Quick tip: Adds a subtle coconut flavor and creates tender biscuits; ensure it is solid and cold for best results.

Coconut oil is solid at room temperature and high in saturated fat, which helps replicate the fat structure of butter needed for biscuit flakiness. It coats flour proteins, limiting gluten formation and contributing to tenderness.

Use refined coconut oil for a neutral flavor or unrefined for coconut notes. Keep it chilled and cut into the flour like butter. Avoid melting it before mixing.

Biscuits made with coconut oil tend to be tender and flaky but may have a slight coconut aroma and flavor, which can be desirable or not depending on preference.

Quick tip: Results in softer, less flaky biscuits with a slightly oily texture; best used when flakiness is less critical.

Vegetable oil is liquid at room temperature and lacks the solid fat structure necessary to create flaky layers in biscuits. It tenderizes the dough by coating flour proteins but does not trap air or steam pockets.

To compensate for the lack of solid fat, reduce the oil quantity slightly. Mix gently to avoid overdeveloping gluten.

Biscuits made with vegetable oil will be softer and more cake-like with less flakiness and structure compared to butter-based biscuits.

Quick tip: Adds moisture and tenderness but lacks fat needed for flakiness; best for softer biscuit textures.

Greek yogurt contains moisture and protein but minimal fat, which means it cannot replicate the fat's role in creating flaky layers. It contributes to tenderness and a slight tang but can make biscuits denser.

Use in combination with a small amount of oil or shortening to improve texture. Avoid overmixing to prevent toughness.

Biscuits made with Greek yogurt will be softer and less flaky, with a tangy flavor profile, differing significantly from traditional butter biscuits.