40 Comments Affiliate Disclosure
216 Shares
This recipe features an ingredient you may not have used in baked goods: lard. Before my introduction to traditional foods, I was thoroughly unfamiliar with the flavor and health benefits of lard, which I discuss here. When I first discovered this nutrient-dense fat, I used it for cooking savory dishes and sautéing vegetables. But I wanted to experiment with toasty, unique flavor in some sweet dishes, too. This morning, I used melted lard in place of the coconut oil in my Ultimate Coconut Flour Pancakes.
I found that spicy ginger and earthy cinnamon perfectly balance the richness of these lard biscuits. They smell and taste reminiscent of gingerbread!
Where Can I Find Lard?
I have been getting numerous inquiries about where I get my real lard. Unfortunately, this gem of traditional cooking is now hard to find, especially for city-dwellers. I am able to get my lard from the Amish.
I would suggest you ask your local Weston A. Price Foundation chapter leader if about local lard. Usually, these folks know the ins-and-outs of sourcing traditional food in the area.
Also, just as a reminder, neverever use the foil-wrapped sticks of hydrogenated toxic junk that you can find in many grocery stores. That’s not pure lard and contains hydrogenated trans fats.
If you can’t get your hands on lard, feel free to use coconut oil or butter as a substitute in this recipe.
These coconut flour drop biscuits bake up light and fluffy thanks to plenty of fat and a baking soda + vinegar combo. Serve these sweet lard biscuits warm, smothered in honey and apple butter.
Also, don’t freak out when you see how thin the batter is before baking. It will thicken slightly when you let it sit as directed. But the loose batter is key in creating the tender, moist texture.
Spiced Coconut Flour Biscuits
Serves:Makes 10 small biscuits
Ingredients
- 6 Tbs. coconut flour
- 6 Tbs. softened ghee, coconut oil or rendered lard (rendered lard is a traditional, healthful fat with a neutral flavor)
- 2 heaping tbs. honey
- 2 eggs
- 1 tsp. vanilla extract
- ½ tsp. ground ginger
- 1 tsp. cinnamon
- ¼ freshly grated nutmeg
- ½ tsp. baking soda
- ¾ tsp. apple cider vinegar
Instructions
- Preheat the oven to 350. Line two baking sheets with parchement paper.
- Mix together the coconut flour, lard/oil, honey, eggs, and spices. Let sit for 5 minutes; the batter will thicken slightly.
- Mix in the baking soda and vinegar. Drop spoonfuls of batter onto the baking sheets. Use the back of a spoon to spread the batter into circles about ½” thick. The batter will not spread very much when baking.
- Bake for 12-15 minutes, until moist but cooked through.
216 Shares
You may also enjoy
- 5 Ways to Get More Magnesium
- Herbal Coffee Substitute Recipe
- “Do You Accept Pharma As Your Lord and Savior?”
- Paleo Bacon Cauliflower Soup
Reader Interactions
40 Comments
MorganJust made them and they were *delicious*…but! For some odd reason, they melted in my oven into a sheet of yumminess about 1/4 inch thick, a fact I am puzzling over, since I followed the recipe. With the exception of the nutmeg (mine was not freshly grated), there was nothing different.
Before I put the vinegar and baking soda in, the batter seemed nice and thick. Then, I added the baking soda, and vinegar on top of it –which made a mini little Vesuvius in my mixing bowl. The batter after that became thin and piece-y. Should one mix in soda first, then vinegar? Any other ideas for the lack of integrity in my delicious biscuits?
reply to this comment
- kirsty
why don’t you encourage people to make their own lard? I used to do this quite a lot by getting pork fat from the butcher and melting it down at a low heat in a large pot and then storing it in a jar. Easy and extremely cheap!
reply to this comment
- Angela
High grade lard, known as leaf lard, is obtained from the “flare” visceral fat deposit surrounding the kidneys and inside the loin. I wouldn’t melt down fat from a butcher when you don’t know where on the animal the fat came from. I buy mine from a local sustainable farm
reply to this comment
- ALLAN
I grew up on a farm and I am 75 . True lard was all the left over fat when we trimed the meat, It was not from a specific area of the hog. We typically stored it in what we called a stand ( approximately 5 gal metal bucket). I would say this is what you get from the Amish. The only sorting out of fat was the fat back, belly fat and hog jowl where held out to be salt cured.
reply to this comment
- Debbie
I’m starch free AIP for ankylosing spondylitis and was looking for a treat. Just made these, but they turned out very bitter. I’m not sure why. It tasted a bit like it was the baking soda. Any thoughts?
reply to this comment
- Kirsten
It’s a good idea to make your own lard, IF you have access to healthy pig fat. Most of us do not. I shell out the big bucks for US Wellness meat’s sugar free bacon, which is made from healthy, pasture raised pigs. It is the most fabulous bacon, so it make great lard to use afterwards, biscuits are getting their bacon-flavored treatment today! I figure bacon fat and biscuits are a marriage made in heaven! I am also on a 21 day sugar detox right now, so I will add no sweatener, just a little spoon of applesauce. Yum! Thank you Lauren for your recipes and articles, I always enjoy them.
reply to this comment
- Cheryl
Have been looking for recipes that I can use on the Specific Carbohydrate Diet. This fits the bill and they are alright but they are a bit dry. I think they would have more taste to them if some homemade applesauce was added to it.
reply to this comment
« Older Comments
