Spiced Coconut Flour Lard Biscuits

coconut flour biscuit

Why use 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, never ever 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.

coconut flour lard biscuits

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 Lard Biscuits

6 Tbs. coconut flour

6 Tbs. softened lard (or ghee or coconut oil)

2 heaping tbs. honey

2 eggs

1 tsp. vanilla extract

1/2 tsp. ground ginger

1 tsp. cinnamon

1/4 freshly grated nutmeg

1/2 tsp. baking soda

3/4 tsp. apple cider vinegar

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 1/2” thick. The batter will not spread very much when baking.

Bake for 12-15 minutes, until moist but cooked through.

Makes 10-12 small biscuits

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Comments

  1. Caroline Lunger says

    These look so fluffy! I think ACV is so amazing how it fluffs up baked coconut goods ! Awesome recipe, I will have to try! I got lard from a friend the other day so perfect!

  2. carmen says

    Is there any way to make this with stevia instead of honey? usually when i do the texture seems off and it tastes too eggy when I make coconut flour treats. have you tried it?

    • says

      Usually, you have to replace the bulk of the honey with something with moisture. I often use applesauce. So in this recipe, try using 2 T. worth of stevia (about 25 drops liquid stevia) and then 2 Tbs. applesauce. I haven’t tried using stevia in this recipe, so I can’t guarantee that it will work. I suggest trying it with half a batch first.

    • says

      I believe that would work perfectly! I’ve only tried this with lard and coconut oil, but I think any fat that is solid at room temp. (so high in saturated fat) would work here.

    • says

      Coconut flour is very finicky and usually doesn’t work in a recipe with egg substitutes. I don’t believe a chia/flax egg would work here… I’m sorry :(

  3. says

    Do you think it is possible to do the GAPS or SCD with children how have severe egg and nut allergies? I really want to do it but not sure if I’d have enough food options to feed them.

    Thanks,
    Kristy @ Wine Logic

  4. Amy says

    This recipe looks yummy! I was thinking of trying a non-spiced version for the first time though, as I want it to go with chicken soup….can you suggest what changes to make? Would it work to simply eliminate the spice?

  5. Kelly says

    Very good! I used the fat from the top of my bone broth and it worked great. I doubled the batch and got about 35 biscuits.

  6. Sherri says

    Just made these this morning….omg!!! So yummy!!! Did I mention there is only 4 left?! LOL!! I used coconut oil since I didn’t have lard…but I will be picking it up this week at our Amish store!
    I am so glad these are healthy…but I still shouldn’t over eat;(
    Your recipes are awesome!!! It’s nice to be able to enjoy good tasting food and still be healing my body;)
    Have a Blessed day!!

    • says

      I’m glad I’m not the only one who struggles with self-control around these things! And it’s great that you have a convenient source for the lard!

  7. Heidi Gurley says

    I just made these and couldn’t figure out why they were so dry…..figured it out when they were in the oven, forgot the honey! The honey is terribly important!! I drizzled honey on top of the biscuits, helped, but still so dry. I will try again. Thanks for the recipe!

  8. says

    Oh my goodness, these are amazing! I really wasn’t sure what to think with adding the lard but oh my, yum. I’m a big fan of maple syurp as a sweetener so I used that instead of honey and I only added 1 Tbs. which is plenty sweet for my taste buds. Great work!

  9. Leslie says

    Do you think date paste would work in place of the honey? I’m on a 21 day sugar detox but these look too good! :)

  10. Liz says

    Hi Lauren, we made these spiced lard biscuits today. They are delicious! Thanks so much for posting this recipe!

  11. says

    Just made these and they are delicious. Am going to vary them next time to make ginger/lemon biscuits – half the honey, spiced with double the ginger and lemon zest and no cinnamon or nutmeg. What a wonderful foundation recipe! Thanks!

  12. Laura says

    Hi Lauren–I recently found your blog and it’s been such an awesome resources, as I’m about a month into doing the full GAPS diet for skin allergies.

    I’m wondering if you think an extra egg could replace the baking soda effectively in this recipe (or if the baking soda could simply be omitted), since it isn’t allowed on GAPS.

    Thanks for everything you do, and for being an inspiration to those of us trying to help ourselves through diet and lifestyle! Cheers!

    • says

      According to the GAPS FAQs document by Dr. Natasha (it’s easy to find online), baking soda is GAPS legal but the main issue is that it is alkaline, and many GAPS patients have too low stomach acid already. My Butternut Flatbread doesn’t have any baking soda, so you could try that recipe. You could also add spices to make it more similar to these biscuits. I hope this helps!

  13. Morgan says

    Just 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?

  14. kirsty says

    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!

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