01
Coconut Oil
6.7best for biscuits1 cup : 1 cup
Dairy-free, solid at room temp, slight coconut taste
6.7
margarine substitute
in biscuits.
Margarine 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
02
Whipped Butter
6.7best for biscuits3 tbsp : 2 tbsp
Reduce amount, whipped is aerated
6.7
03
Ghee
6.7best for biscuits1 cup : 1 cup
Richer flavor, no water content so reduce by 1 tbsp
6.7
show 8 more substitutes
04
Olive Oil
6.73/4 cup : 1 cup
Use less, best for savory baking and cooking
6.7
05
Avocado Oil
6.73/4 cup : 1 cup
Neutral taste, use 3/4 cup; best for moist cakes
6.7
06
Salted Butter
5.01 tbsp : 1 tbsp
Dairy-free, add pinch of salt
5.0
07
Butter
4.01 cup : 1 cup
Adds dairy flavor and slight saltiness; firmer texture makes flakier pie crusts and pastries
4.0
08
Sour Cream
4.01:1
Adds tang and moisture; use 1:1 in baking for tender crumb, not for spreading
4.0
09
Stick Butter
4.01 tbsp : 1 tbsp
Dairy-free swap, similar texture
4.0
10
Shortening
3.31 cup : 1 cup
Swap 1:1; shortening is firmer and flavor-neutral, makes tender biscuits and flaky pie crust
3.3
11
Vegetable Oil
3.33/4 cup : 1 cup
Use 3/4 cup oil per cup, works in quick breads
3.3