What kind of fat you use in biscuits changes how crunchy they are, how easily they break, and how they taste.

Biscuits made with high-oleic sunflower oil have more of a certain healthy fat and vitamin E than those made with palm oil, which could make them nutritionally different.

Biscuits made with a mix of coconut and sunflower oil have more saturated fat but last longer without going rancid than other versions.