01
Olive Oil
10.0best for biscuits1 tbsp : 1 tbsp
Good for dressings, less nutty
10.0
walnut oil substitute
in biscuits.
In Biscuits, Walnut Oil coats the ingredients and contributes to the flaky layers. Its relatively low smoke point (~320°F) sits right at the edge of typical biscuit baking temperatures, so a substitute for high-temperature biscuit recipes should have a smoke point safely above 375°F to avoid developing bitter oxidation products inside the baked layers.
top substitutes
adjustment for this dish
Swap 1:1 by volume. Olive oil has stronger green-grass notes than walnut's mild nutty; pick a mild extra-virgin or light refined so the buttermilk-biscuit flavor reads tender and savory rather than dessert-herbal. Chill the oil to 45°F before mixing to help the stack hold.
02
Grapeseed Oil
10.0best for biscuits1 tbsp : 1 tbsp
Neutral but works in dressings
10.0
adjustment for this dish
Swap 1:1 by volume. Grapeseed oil's near-neutral flavor and 420°F smoke point make it the cleanest stand-in for walnut oil in biscuits; the flaky layers hold better at 450°F without the bitter browning risk. No adjustments to buttermilk or bake time needed.
03
Hazelnut Oil
10.0best for biscuits1 tbsp : 1 tbsp
Similar nutty finishing oil
10.0
adjustment for this dish
Swap 1:1 by volume. Hazelnut oil is 20% more fragrant than walnut oil; the finished biscuit tilts sweet-toasted and pairs with jam but fights with savory sausage gravy. Cut in with cold buttermilk as always, and reduce any added sugar by 1 tsp so the tender crumb stays balanced.
show 5 more substitutes
04
Almond Oil
10.01 tbsp : 1 tbsp
Light finishing oil with mild nutty flavor; don't heat, drizzle on salads and roasted vegetables
10.0
adjustment for this dish
Swap 1:1 by volume. Almond oil is slightly lighter in viscosity than walnut oil, so the biscuit rises about 5% higher but is a touch more crumbly at the pull-apart seam. Chill the dough 10 minutes before scooping to maintain shape during bake.
05
Flaxseed Oil
10.01 tbsp : 1 tbsp
Earthy finishing oil, don't heat
10.0
adjustment for this dish
Swap 1:1 by volume but use for unbaked applications only where possible. Flaxseed oil's 225°F smoke point is well below the 450°F biscuit bake, so it scorches at the top crust; reduce oven to 425°F and bake 2 extra minutes to protect the tender interior.
06
Avocado Oil
10.01 tbsp : 1 tbsp
Neutral flavor; works for higher heat cooking
10.0
07
Sesame Oil
10.01/2 tbsp : 1 tbsp
Toasted type; strong flavor so use less
10.0
08
Sunflower Oil
5.01 tbsp : 1 tbsp
Neutral and light; loses nutty character
5.0
technique for biscuits
technique
Walnut oil in biscuits cannot cut in the way cold butter does, so you cannot build true flaky layers the same way — instead the oil hydrates the flour evenly and produces a tender, short crumb that you pull apart rather than peel. Work the flour, baking powder, and salt with 1/2 cup oil plus 3/4 cup cold buttermirk chilled to 38°F, folding only 6-8 times to keep gluten short.
Scoop 1/3 cup portions onto parchment, stack two thinner rounds if you want any height, and bake at 450°F for 12-14 minutes until the tops are deep gold. Unlike bread, where walnut oil lubricates a long gluten network during knead and proof, biscuits demand almost no development — overmixing here kills the rise.
The nutty top-note of walnut oil is muted by buttermilk's lactic acid, so the finished biscuit tastes buttery-rich without a dessert profile.
pitfalls to avoid
watch out
Avoid warming the buttermilk — oil-based biscuit dough above 55°F loses its short texture and bakes into a greasy pancake-like round instead of a tender pull-apart biscuit.
watch out
Don't overwork after liquid hits flour; more than 8 folds develops gluten that locks out rise and ruins the stack.
watch out
Skip the butter-style cut in motion — walnut oil cannot form cold lumps, so stirring gently with a fork is the correct hydration technique.
watch out
Reduce bake time by 2 minutes vs butter biscuits; oil browns the tops faster and the interior is cooked once the crust is deep gold.
watch out
Measure by weight (115 g oil per 300 g flour) rather than volume — a tablespoon error here swings the finished biscuit from dry-short to greasy-flat.