I suppose it would depend on what you are baking. I have used coconut oil to replace butter in my gluten free pineapple up-side down cake. I have not yet tried to use it for other baking, but it works beautifully in the cake recipe.
Coconut oil
A substitute for Bisquik can be made with flour, baking powder, salt, and oil, shortening, or butter.
Definitely. Much better for you, too.
actually applesauce is the best, no joke
If you are substituting oil for butter in baking use about the same volume.
No. Olive oil has a distinct flavor. If you need to substitute butter you should use margerine or shortening
Both are correct, you can say substitute for or substitute with.
The Coconut Oil hardens up nicely when cold, I wouldn't see why not.
No, you shouldn't really substitute for eggs, but usually water and oil are used to substitue. (Not one or the other, a little of both)
How much oil will substitute for 8 cups of butter
Probably not, they're both very different consistencies and fat contents. A better substitution would be butter.
Not generally -- because there is unsweetened (baking chocolate). The best thing to substitute is cocoa powder and butter/oil/shortening. For each ounce of baking chocolate substitute 3 tablespoons of cocoa powder and 1 tablespoon of butter (or oil/shortening).