Hi Modeane, lard is 100% fat, whereas butter has some liquid and milk solids in it as well. This means that your baked goods might be slightly more dry and possibly a bit more tender/crumbly if you replace the butter 1-for-1 with lard. You might be interested to read this article on using different fats and liquids in biscuits, which has a full section about lard. It tends to work best in savory recipes, and you might consider using slightly less lard than the recipe calls for and also adding a few tablespoons of butter. We hope that helps! Kye@KAF

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