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What can I sub for shortening?

post #1 of 11
11/12/09 at 12:36am
Thread Starter 
I'm making these biscuits tomorrow: http://thepioneerwoman.com/cooking/2...ddar-biscuits/. I'd like to sub something for the shortening, but I'm not sure what to use. I have bad luck with coming up with my own substitutions in baking (although, I'll be using ww flour and olive oil in place of ap flour and veggie oil).
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post #2 of 11
11/12/09 at 1:13am
I would just use butter probably. You could freeze it and grate it in since it has a lower melting point than shortening. Lard or suet could work as well.
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post #3 of 11
11/12/09 at 1:33am
My favorite sub for shortening, when I can't find good lard, is Spectrum's Palm shortening.
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post #4 of 11
11/12/09 at 3:10am
Butter, beef fat, or lard.

Remember, shortening was originally a substitute for those three things. So they should work well back the other way.
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post #5 of 11
11/12/09 at 3:18am
I can't have dairy, so I use lard
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post #6 of 11
11/12/09 at 4:53am
Coconut oil!
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post #7 of 11
11/12/09 at 12:20pm
Quote:
Originally Posted by PeggyinNC View Post
My favorite sub for shortening, when I can't find good lard, is Spectrum's Palm shortening.
Shortening has a different melting point than coconut oil, and after using coconut oil again and again and again, and not having my baked stuff turn out quite right, I realized that keeping palm shortening around was a good idea. Butter definitely tastes better--Alton Brown (from the food network) says to use a mix to get the best of flavor and texture.
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post #8 of 11
11/12/09 at 12:36pm
I use Spectrum's Palm Shortening.
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post #9 of 11
11/12/09 at 2:37pm
Quote:
Originally Posted by krankedyann View Post
I use Spectrum's Palm Shortening.
I use this, too.
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post #10 of 11
11/12/09 at 4:59pm
Thread Starter 
Well boo, I don't have palm shortening (I used to...I'm not sure why I don't keep it anymore!), and I already went to the HFS yesterday.

I don't have lard or beef fat. Does the fat on top of my chicken broth in the fridge count for anything?

I know that butter has a different melting point than shortening, which is why I was hesitant to use it. I'm hesitant about CO for the same reason...
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post #11 of 11
11/12/09 at 5:02pm
I use coconut oil instead of shortening all the time, works great! Pretty similar properties.
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