01
Cream
10.0best for biscuits1 cup : 1 1/2 cup
Whip cold cream to soft peaks for richness; use half the amount as butter, adds silky mouthfeel
10.0
butter substitute
in biscuits.
Biscuits need cold Butter folded into the dough so it melts during baking, releasing steam that puffs up the tall, flaky layers.
top substitutes
02
Half and Half
10.0best for biscuits1 cup : 7/8 cup
Much thinner; use in sauces and soups where butter's richness is needed but solid fat is not
10.0
03
Salted Butter
10.0best for biscuits1 tbsp : 1 tbsp
Add pinch of salt per stick
10.0
show 12 more substitutes
04
Stick Butter
10.01 tbsp : 1 tbsp
Identical product in stick form; no conversion needed, just unwrap and measure as usual
10.0
05
Whipped Butter
10.03 tbsp : 2 tbsp
Whipped has air, use less regular butter
10.0
06
Ghee
10.01 tbsp : 1 tbsp
Nutty toasted flavor with higher smoke point; 1:1 swap, dairy-free of casein for lactose-sensitive cooks
10.0
07
Clarified Butter (Ghee) Butter
7.51 tbsp : 1 tbsp
Pure butterfat with nutty flavor; higher smoke point, use 25% less since no water content
7.5
08
Lard
8.07/8 cup : 1 cup
Produces flaky pastry crust; use slightly less, lard has no water content unlike butter's 15-20%
8.0
09
Heavy Cream
8.01 cup : 1/3 cup
Whip to soft peaks for frosting or fold into batters; richer than butter but adds no structure
8.0
10
Butter Oil
6.71 tbsp : 1 tbsp
Concentrated milk fat without water; use 20% less and add splash of water for baking moisture
6.7
11
Shortening
6.71 cup : 1 1/8 cup
Produces very flaky crusts and tender cookies; 1:1 by volume, but lacks butter's rich dairy flavor
6.7
12
Coconut Oil
6.71 cup : 1 cup
Similar solid-at-room-temp texture, adds richness
6.7
13
Chicken Fat
6.03/4 cup : 1 cup
Savory with rich poultry flavor; best for frying and roasting potatoes, not suitable for sweet baking
6.0
14
Greek Yogurt
6.01/2 cup : 1 cup
Half the amount, adds tang and moisture
6.0
15
Vegetable Oil
5.01 cup : 7/8 cup
In baking use 7/8 cup, adds rich flavor
5.0