Amazing coincidence! I was just about to ask the same an hour ago only my question is purely a baking one.
What are the differences between lard, butter and solid shortening (i.e. Crisco) for baking? With 23 inches of snow here in Philadelphia and having yet to be dug out, getting lard and Crisco for baking are not on today's schedule. Butter we have. Please chime in.
Not sure of all the answers, but...I always sub butter when a baking recipe calls for shortening or margarine. If you're making cookies, all butter may (I think if IRC form other threads)make your cookies spread more. But so what? Go for the butter. Baking is more fun than shoveling. :}
Yes, do tell the particular recipe.
I make biscuits with a recipe that calls for lard -- but I use butter instead. I get a biscuit with a rather dark amber exterior that features little "spots" of dark brown.
Of course, you're not going to want to fry anything in butter the way you'd fry it in lard (e.g., chicken).
The tendency of butter to burn is going to make using it in place of lard kinda tricky, but doable.