I'll be pissed if they take my country crock away from me
I don't know which Country Crock product you are using, but I do not believe that there is a classic margarine product (around 80% oil) in the Country Crock lineup: http://www.countrycrock.com/product
. The same thing is happening with the old standby margarine products like Parkay, Blue Bonnet, Imperial, Fleischmann's, etc. They have all been reformulated. And to make matters worse for consumers who want information on those products, you will rarely find the ingredients lists at the websites of the companies that produce those products. You will usually find the Nutrition Facts but consumers are referred to the ingredients lists that are on the packages themselves. You will often find "stick" products on the supermarket shelves, which some might think are the classic margarine products, but, like the Country Crock stick product, they contain less than 80% oil. About the only true margarine products that you are likely to find on the supermarket shelves these days are house brands of margarine. For example, Wal-Mart sells a Great Value margarine that is a true margarine. But, at less than a dollar for a pound, they are not going to promote that product when there are far more expensive offerings. You won't even find it on their website.
BTW, there is a good reason why margarine contains 80% oil. The rest of the product is mostly water, and the amount of that water is about the same as for a comparable amount of butter. That allows consumers and bakers to use margarine in recipes that call for butter. Unfortunately, the newer margarine-like products, like margarine "spreads", "light" or "soft" or liquid margarine-like products often are not good replacements in recipes calling for margarine or butter. In fact, the instructions for some recipes will often say not to use those other products. It looks like McDonald's is reformulating their biscuit products to avoid use of margarine and its perceived evils, no doubt due to pressure from the government and other critics. This morning, I came across an interesting (and amusing) article on the above matters, at http://www.tabletmag.com/jewish-life-and-religion/116495/just-say-no-to-margarine
. I have been studying the ingredients for margarine and replacement products for a couple of years, as well as looking at dozens (maybe even over a hundred) margarine and replacement products in supermarkets, and the abovereferenced article reflects and is consistent with what I have learned over that time.
I think that Craig is on the mark about using butter as the fat for biscuits, although it might not behave like the fats/oils that McDonald's is using. Lard would also be a good choice. Like butter, lard is on the comeback trail.