Switch to other oils and consider adding baking powder to realize the fluffy biscuits.
The function of butter
Enrich the flavor of biscuits
Butter itself has a strong milk flavor, and oil can dissolve oil-soluble flavor substances and maintain flavor.
Keep the texture of the dough
Butter is hydrophobic, which can prevent protein in flour from absorbing water and swelling, and control the formation of gluten, thus reducing the cohesion of dough, making biscuit dough soft, low in elasticity and strong in plasticity, and making biscuit finished products moist.
Increase biscuit volume
Butter is hydrophobic, which can prevent protein in flour from absorbing water and swelling, and control the formation of gluten, thus reducing the cohesion of dough, making biscuit dough soft, low in elasticity and strong in plasticity, and making biscuit finished products moist.
Provide nutrients needed by the human body.
The fat contained in butter will provide a lot of energy for human body, which is beneficial for human body to absorb fat-soluble vitamins A, D and E, and improve the nutritional value of biscuits.
Extend the shelf life of biscuits
Grease can block moisture, thus improving the shelf life of biscuits.