Lard-a-licious!
As promised, today I’m going to share my all-time favorite lard recipe!
Why Lard?
I’ve already discussed why I love lard. When I first discovered this healing 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!
Also, just as a reminder, never, ever use the foil-wrapped sticks of hydrogenated toxic junk that you can find in the Hispanic section of many grocery stores. That is NOT lard! That is *censored.*
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.
I still can’t find lard!
You can still enjoy these biscuits! Just use softened ghee or coconut oil in place of the lard.
Fluffy 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
Remember, eat well and heal!
shared at: Melt in Your Mouth Monday, Homestead Barn Hop, Sunday School, Monday Mania, Allergy Friendly Wednesdays, Whole Food Wednesday, Healthy 2day, Gluten Free Wednesday , The Morris Tribe, Fill Those Jars Friday
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!
I hope you enjoy them! I’m making these again for breakfast and they’re in the oven right now
I just made them and they are really good! Thank you for the recipe!
So glad you enjoyed the recipe!
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?
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.
Would tallow work also?
I’m sure it would!
These sound great, I love coconut oil, so I’ll give these a try! Thanks
I have some palm shortening that I bought recently. Would that work in place of the lard?
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.
can you replace the eggs with chia/flax egg?
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
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
Yes, I do think it is possible but it will be more of a challenge. I can’t have nuts, which makes GAPS difficult, but it is okay. As for eggs, it will limit your baked good options. I am going to post some nut and egg free GAPS cookies soon. You can make fruit juice jello for treats. I also have a nut and egg free pudding guest post that is going up tomorrow, so check back here for that.
I recommend you look at these posts for some helpful info and recipes:
GAPS vs. SCD: Which is Right For You?
Egg, nut, dairy free strawberry mousse (you can use different fruits)
Egg free coconut flour cookies
allergen free crumble topping
sun-flour (almond flour substitute)
Browned Butter Cardamom Carrot Pudding
I’m sure I have more egg and nut free options in my recipes page, but this is just to get you started! Hope it helps, and good luck!
Thanks! That is very helpful. I did by the way make the coconut cookies the other day for my daughter and she loved them!
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?
I would suggest my Onion Herb Coconut Flour Biscuits: http://www.empoweredsustenance.com/onion-herb-coconut-flour-biscuits/
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.
Very good! I used the fat from the top of my bone broth and it worked great.
Just made these using the fat from the top of my bone broth. Delicious!
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!!
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!
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!
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!