What is a vegetable shortening substitute for baking biscuits?

Here are some great vegetable shortening substitutes for baking biscuits:

For a similar texture:

* Butter: Use 1/2 cup of unsalted butter for every cup of shortening called for. It's best to use cold butter, and you may need to add a bit more flour if the dough feels too sticky. Butter will give the biscuits a richer flavor.

* Olive Oil: Use 3/4 cup of olive oil for every cup of shortening called for. Olive oil adds a subtle, slightly nutty flavor.

* Avocado Oil: Use 3/4 cup of avocado oil for every cup of shortening called for. Avocado oil is a great choice for a healthier option, with a neutral flavor.

For a lighter, flakier texture:

* Crisco Butter Flavored Stick: This is a blend of partially hydrogenated oil and butter, giving you the convenience of shortening but with a bit of butter flavor.

* Dairy-free Butter: Choose a dairy-free butter made from coconut oil, palm oil, or other plant-based fats. This works well if you need to avoid dairy.

Tips for using substitutes:

* Cold ingredients: Keep all your fats and liquids cold for the best results. This helps prevent the gluten in the flour from developing too much, resulting in tender biscuits.

* Don't overmix: Overmixing the dough will lead to tough biscuits. Use a light touch and mix until the ingredients are just combined.

* Rest the dough: Let the biscuit dough rest in the refrigerator for at least 30 minutes before baking. This allows the gluten to relax, resulting in softer biscuits.

Experiment with different substitutes to find the ones you like best!