Wheat free Buttermilk Biscuits with Leaf Lard

There is a great cookbook out there by Kim Boyce called, 'Good to the Grain'. The book features alternative flours with recipes to go along, so you can test each of the different flours in something wonderful you've baked in your kitchen. There are cookies, waffles, scones, muffins and many more treats to test out in your kitchen. The book is a great reference guide to the flavor profiles of each of the individual flours, and what to pair those flours with. It's wonderful! I have been using the book often while experimenting with wheat free cooking. The cookbook is not gluten free baking, so if that is what you're looking for, this book is not that at all. The book explores the varieties of flours that are out there, sometimes the history and nutritional value of each, and flavor pairings. Again, it is wonderful!! There is a multigrain flour recipe included in 'Good to the Grain'. I love it! I have made alterations to the original and it is included below. The more flours I taste, the more I want to include them in the mix. It's a good problem to have.

As with the Cranberry relish recipe, I promised to share a wheat free biscuit recipe using Leaf lard. I'm really doing it! I made these biscuits with the Leaf lard rendered from our pastured pigs. It is GREAT! I also added in some bonus bacon bits and butter toasted pecans for good measure. I wouldn't steer you wrong! These biscuits will blow the minds of your Holiday guests this season. Go biscuit power!!


2 cups multigrain flour mix*
1/4 tsp baking soda
1 TBLS baking powder
1 tsp salt
3 TBLS unsalted butter, cubed
3 TBLS Leaf lard
1 cup buttermilk
1/4 cup chopped, cooked bacon
1/4 cup butter toasted pecans, chopped*


* Multigrain flour mix: 1 cup spelt flour, 1 cup oat flour, 1 cup barley flour, 1/2 cup rye flour, 1/2 cup almond flour. Combine all of the flours together in a large bowl, mix thoroughly, and substitute in your favorite baking recipes!

* To butter toast the pecans, simply add 1 TBLS salted butter to a skillet over medium heat. When the butter is melted, add the pecans and stir until the pecans smell toasty and nutty. Season to taste with salt and pepper. Cool and chop.


In a large bowl combine the dry ingredients. Work in the butter, until the cubes turn into pea sized bits. Now work in the lard. The lard sort of melts into the dough quickly, so it doesn't require much working in. Mix in the pecans and bacon. Make a well in the center of the dry ingredients and pour in the buttermilk. Stir together until just combined. Turn the dough out onto a floured surface, and pat into a 1 1/2  inch thick disk. Using a biscuit cutter, cut out biscuits, and place them on a parchment lined baking sheet. With the remaining scraps of dough, gently press them together and cut out a few more biscuits. Brush the tops with buttermilk and sprinkle with smoked sea salt if desired.  Bake at 400 degrees for about 8-12 minutes, or until the bottoms are golden brown. For best results, serve warm! Belly up!!