Biscuits made with vegetable shortening, a solid form of vegetable oil, are a classic breakfast staple in many homes. Flaky, tender and filling, biscuits dripping with jam or honey make you feel like you've eaten a home-cooked meal. Shortening, however, is a trans fat that may increase your risk of heart disease. Choose from a variety of substitutes when whipping up your next batch of biscuits.
Butter and shortening can be substituted for one another in many baked goods, including standard biscuit recipes, without altering the taste or texture too much. The ratio of substitution is 1-to-1, meaning whatever amount the recipe calls for in shortening, you will use the same amount of butter. Dairy butters are fine to use; choose salted or unsalted versions based on your own personal taste. Vegan bakers can opt for vegan butters or margarines made from coconut oil or other fats that don't contain animal products.
If you run out of shortening before you've filled up the measuring cup, you can make a partial substitution. Butter, yogurt -- dairy or soy varieties -- and sour cream are all appropriate replacements when baking biscuits. Use up your shortening and add the remaining portion of the measurement in another fat. Steer clear of liquid oils, however, if you want a light, flaky biscuit.
Taste and Texture
Some baking substitutions do the job in a pinch, but your biscuits won't look, taste or feel exactly the same as a shortening-based batch. Liquid oils can make biscuits greasier and heavier than solid fats. Pureed fruits and vegetables, such as applesauce and sweet potato, are adequate substitutes for shortening and other fats in cakes and quick breads, but might not work as well in a classic buttery biscuit recipe. The sweetness of the puree shines through and will change the flavor of the end product.
Reducing the Fat
If you're worried about the fat content of your biscuits, then you can reduce the amount of fat you use without necessarily replacing the shortening. Experiment with decreasing the shortening measure by one-third to one-half. In many baked goods recipes, you can successfully use only 2 tablespoons of fat for each cup of flour.