Can you substitute canola oil for shortening in a biscuit recipe?

Biscuits require solid shortning to be flaky. You cut it into the flour before the liquid is added. You can substitute margarine or butter. The baking powder is what makes them rise.Can you substitute canola oil for shortening in a biscuit recipe?
Please re-read your question. If you had asked about why biscuits rise I would have given you an a proper and dead accurate answer. You didn't do that ,you asked if you could substitute a liquid fat for a solid fat %26amp; I gave you the right answer.


BTW if layers won't separate max loft won't happen Report Abuse
Can you substitute canola oil for shortening in a biscuit recipe?
It should work alright, but your biscuits might not come out as flaky or light as they would have.
No. Use butter.
Yes, but remember the shortening will be in your stomach just like it is and it did'nt hurt your mother and dad.
no...the biscuits wouldn't rise
Yes, and it's healthier.
Absolutely not. You can use lard which makes great biscuits and pie crusts but you can't use oil.


Why? Because solid fats when properly incorporated into flour prohibit the formation of long gluten structures literally resulting in physically short strands of gluten -ergo the name shortening. A product with short gluten strands is a tender product .A product with long gluten strands is a chewy product- real pizza , great French bread.


You cannot achieve that kind of fat to flour incorporation using a liquid fat
You really shouldn.t. Biscuits usually require solid shortening (Crisco, lard,butter). If you substitute a solid with a liquid, you will have too much liquid in the recipe and the major impact is you would loose the leavening structure of the biscuits.Put biscuits in a hot oven 4oo degrees. What occurs now is when the shortening starts to melt, it produces steam which raises the biscuits to a nice height. Using a liquid, you would loose this and biscuit would come out like a brick.