Oil, a liquid fat at room temperature, can’t create air pockets of steam. The resulting biscuits are often flatter, denser, and less flaky in texture. Without undergoing the Maillard reaction, biscuits made with oil also lack the richness and allure of butter-baked biscuits. Of course, you can still use oil to make biscuits in a pinch, but do think twice if you don’t want to sacrifice too much flavor and texture.
If you’re looking for dairy-free alternatives, semi-solid fats like vegan butter, coconut oil, and plant-based shortening or margarine are worth considering. These options closely mimic the physical characteristics of butter and can provide a better substitution than liquid oil while helping you achieve that flaky consistency. And if you decide to make the switch, it’s pretty simple — you can use a 1:1 ratio of margarine or shortening by weight as a substitute for butter.
Read More: Think Twice Before Substituting Butter With Oil When Making Biscuits