If you want a croissant made without butter, try an Aberdeen Rowie--named after Aberdeen, Scotland. These use lard--yes, that's right, lard--instead of butter. They are also cut into "blobs" rather than rolled into "crescents." Also, when I make them, I sprinkle some very, very coarse salt on top. History of the Aberdeen Rowie is interesting. The North Sea fishermen needed something that was more palatable than the hard-tack biscuits sailors traditionally ate. Also, because the North Sea can be very inhospitable and downright freezing cold, they needed something to keep them warm. Enter the Rowie! There is absolutely NOTHING like a hot, fresh Rowie slathered with fresh jam on a cold Aberdeen morning. Here's a recipe to get you started: https://signorbiscotti.wordpress.com/2012/10/20/rowies-aberdeen-butteries/ As you can see, this recipe (like most Rowie recipes on the internet) uses lard and butter. Use the total weight of the fats, but only use lard. Trust me--this sounds disgusting, but it is pure Heaven!

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