This study investigated the effect of camellia oil gel on rheology, water distribution and microstructure of flour dough for crispy biscuits. Camellia oil gels, numbered 6#, 8#, and 10#, were formed by mixed plant-based wax and camellia oil (6 g/100 g, 8 g/100 g, 10 g/100 g). The results indicated that with the increase of mixed plant-based wax, the fat distribution in the dough changed from an unevenly dispersed droplet to a uniformly distributed film, and the gluten network structure changed from dense to sparse (P < 0.05). The adsorbed bound water coalesced in the multimolecular water layer of oil gel dough was reduced, but the free water was significantly higher than that of the lard added dough. The gluten matrix surface of the dough was partially exposed, the continuity between gluten protein and starch granules was broken, the gluten network structure was weakened, and the protein secondary structure composition and relative content were better than other oil samples (P < 0.05). As a result, 10# gel could be considered to replace or partially replace lard in baked goods to reduce the intake of saturated fatty acids, providing some theoretical support for the development of new plastic fats.