So you wouldn't want to use it in things that are supposed to be sweeter, like pie crusts?
Oh, and where do you get yours from?
I liked my mom's biscuits better with beef tallow than with lard (pork tallow)... I like the beef flavor way better than anything else - Though I am not a baker. And I tend toward Crisco or butter in what baking I do.
As for where, I make my own. I get the suet for free, most times, or for near nothing from my butcher... I bring em a 5 gallon bucket and ask for it, and come back next week...
Then you need a hot plate and a dutch oven. Chop the suet up fairly small, and fill up the dutch oven... take the whole mess outside under a roof and set it to a low heat... Stir it now and then, and somewhere between 6 and 9 hrs, you'll have cracklin on the top. That's when it's done. Scrape it off and pour it through a cheesecloth... Have some preheated Mason jars ready and pour it off into em. Should be brilliantly clear amber liquid... Shove the lids on and let em cool overnight... It turns white. About 3 quarts out of a big cast pot. 5 gallons of suet returns about 6 quarts in two passes.
Oh, and the outside part - the sh*t is rank while the suet is cookin down. and that greasy funk don't rub off easy. Do it outside.