As promised, today I’m going to share my all-time favorite lard recipe!
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
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