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
- ½ tsp. ground ginger
- 1 tsp. cinnamon
- ¼ freshly grated nutmeg
- ½ tsp. baking soda
- ¾ 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 ½” thick. The batter will not spread very much when baking.
- Bake for 12-15 minutes, until moist but cooked through.
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!
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! 🙂
Yep, I believe so!
OHMYGOODNESS Yummy! We have dripping at all supermarkets here in NZ, and used that, Wow 🙂
Hi Lauren, we made these spiced lard biscuits today. They are delicious! Thanks so much for posting this recipe!
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!
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!
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!