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, 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.
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.
- 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
- 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.