Looking to bake delicious biscuits or other baked goods but out of butter or wanting a healthier or dairy-free alternative? This list covers 10 reliable substitutes for butter that work well in baking, especially for biscuits, scones, muffins, and more. Whether you’re vegan, lactose intolerant, or just experimenting with new flavors, these options can help you achieve great texture and taste without butter.
Coconut Oil
Coconut oil is a popular butter substitute in baking due to its solid state at room temperature, similar to butter. It imparts a subtle coconut flavor that can complement biscuits nicely and helps create a tender, flaky texture. Use it in a 1:1 ratio for butter, but note that refined coconut oil has a more neutral taste compared to virgin coconut oil.
Vegetable Shortening
Vegetable shortening is a classic butter alternative that provides flakiness and tenderness in biscuits. It’s 100% fat, so it creates a similar texture to butter without the dairy. Because it has no water content, biscuits made with shortening tend to be lighter and crisper. Use the same amount as butter, but keep in mind it lacks the rich flavor butter brings.
Margarine
Margarine is designed as a butter substitute and works well in most baking recipes. It contains water and fat, so it behaves similarly to butter in biscuit dough, contributing to a soft crumb. Check the label to choose stick margarine with at least 80% fat for best results, and avoid tub margarine which can be softer and more watery.
Olive Oil
Olive oil is a liquid fat that can replace butter in biscuits, especially if you prefer a moist, tender crumb. Use about 3/4 the amount of olive oil compared to butter, as it is liquid and richer. Extra-virgin olive oil adds a fruity, slightly peppery taste that can enhance savory biscuits but might overpower sweeter baked goods.
Greek Yogurt
Greek yogurt adds moisture and a slight tang to biscuits while reducing fat content compared to butter. Use about half the amount of Greek yogurt as butter and adjust the liquid in the recipe accordingly. It won’t provide the same flakiness but yields soft, tender biscuits with a pleasant, tangy flavor.
Applesauce
Unsweetened applesauce is a low-fat, dairy-free substitute that adds moisture and mild sweetness to baked goods. Replace butter with applesauce at a 1:1 ratio, but reduce other liquids slightly to prevent sogginess. While it won’t create flaky biscuits, it’s a good option for softer, cake-like textures and adds natural fruit flavor.
Avocado
Mashed avocado is a nutrient-rich butter substitute that adds healthy fats and a creamy texture. Use ripe avocado in equal amounts to butter, and expect a subtle green tint and mild flavor. Avocado works best in biscuits where a denser, moist texture is acceptable, and it pairs well with herbs or savory ingredients.
Buttermilk
While not a fat, buttermilk can partially replace butter’s moisture and acidity, enhancing biscuit rise and tenderness. Use buttermilk combined with a small amount of oil or shortening to mimic butter’s fat content. It’s ideal for recipes where a tangy flavor and soft crumb are desired, but it can’t fully replace butter’s solid fat properties on its own.
Nut Butters
Almond butter or peanut butter can be used as butter substitutes in biscuits to add richness and a nutty flavor. Use slightly less nut butter than butter, as they are denser and more flavorful. These substitutes work well in sweet or savory biscuits but may alter texture and flavor significantly.
Ghee
Ghee is clarified butter with the milk solids removed, making it lactose-free but still rich in butterfat. It offers a nutty, caramelized flavor and behaves similarly to butter in baking, creating flaky, tender biscuits. Use ghee in a 1:1 ratio for butter, especially if you want a buttery taste without dairy proteins.
How to Choose
Selecting the right butter substitute depends on your dietary needs, flavor preferences, and desired biscuit texture. Solid fats like coconut oil, shortening, and ghee mimic butter’s ability to create flaky layers, while liquid fats such as olive oil produce softer, moister results. Consider flavor impact—coconut oil and olive oil add distinctive tastes, while margarine and shortening are more neutral. For healthier options, Greek yogurt or avocado provide moisture and nutrients but change texture. Also, think about the recipe’s sweetness and acidity to balance replacements effectively.
Frequently Asked Questions
Can I substitute butter with oil directly in biscuit recipes?
Yes, but reduce the amount to about 75% of the butter called for because oils are 100% fat and liquid, which affects dough consistency and texture.
Does using margarine instead of butter affect biscuit flavor?
Yes, margarine is less flavorful and may contain additives, so biscuits may lack the rich taste butter provides, but the texture remains similar.
Is coconut oil a healthy alternative to butter in baking?
Coconut oil contains saturated fats but is plant-based and dairy-free. It’s a popular alternative for vegans but should still be used in moderation.
Can I use nut butters for savory biscuits?
Yes, almond or cashew butter can add richness and nutty notes to savory biscuits, but they alter texture and flavor noticeably.
Will using Greek yogurt instead of butter make biscuits rise less?
Yes, because Greek yogurt lacks solid fat, biscuits will be softer and less flaky but remain tender and flavorful.
How does ghee compare to butter in baking?
Ghee has a similar fat content and flavor profile to butter but is lactose-free and has a slightly nuttier taste, making it an excellent substitute.
Final Thoughts
Butter substitutes offer a versatile range of options for baking biscuits and other treats, from solid fats like coconut oil and shortening that preserve flakiness, to moist alternatives like Greek yogurt and applesauce for softer textures. Your choice depends on dietary restrictions, flavor preferences, and how close to traditional biscuits you want to stay. Experimenting with these substitutes can lead to delicious new variations and accommodate any baking need without sacrificing quality.
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