Substituting Butter or Oil for Shortening

You can but it might change the density and flavor of many original recipes. Switching won't make a huge difference in most recipes but it can mean the difference between a moist or dry cake.

I am sure you will get acceptable results with butter; but oil may make for flat biscuits. Don't melt the butter, just use it as you would the shortening.

I use butter, oil, or shortening interchangeably, or a combination as long as the total is the same and always get good results.