lard substitute
in biscuits.

Lard creates the flaky layers in biscuits by coating flour and melting during baking. The swap should be solid enough to cut into dough.

top substitutes

01

Ghee

10.0best for biscuits
1 tbsp : 1 tbsp

Clarified butter with high smoke point; nutty aroma, swaps 1:1 for frying and roasting

02

Butter

8.0best for biscuits
1 cup : 7/8 cup

Adds dairy richness and salt; use 1:1 but expect softer pastry crusts since butter has more water

03

Beef Tallow Fat

7.5best for biscuits
1 cup : 1 cup

Similar saturated animal fat; excellent in pie crusts and frying, more beefy aroma

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04

Chicken Fat

7.5
1 cup : 1 cup

Schmaltz adds chicken flavor; great for roasting vegetables and biscuits, 1:1 swap

05

Shortening

6.7
1 cup : 7/8 cup

Swap 1:1 for frying and pastry; lard adds flakier texture to pie crusts but shortening is flavor-neutral

06

Coconut Oil

5.0
1 cup : 1 cup

Solid at room temp, dairy-free option for baking

07

Palm Oil

5.0
1 tbsp : 1 tbsp

Solid saturated fat; fries well at high heat, flavor-neutral but controversial sourcing

08

Duck Fat

5.0
1 cup : 1 cup

Rich savory flavor, excellent for roasting

09

Avocado Oil

5.0
1 cup : 1 cup

Neutral high smoke point, heart-healthy swap

other things you can make with lard

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