Wild Game




Garden & Farm


The Blog

Wild Boar Lard Rosemary Orange Biscuits with Ginger Honey

Bri Coelho

Hi! I'm Bri Coelho

I'm a professional chef and pastry chef and I am passionate about making everyday delicious and eating real food!




Visit the Shop

like to know it


Did you know I also wrote some cook books!

And here's where you can get them. Click here!


To continue the Wild Game Baking week, I give you these beauties… Wild Boar Lard Rosemary and Orange Biscuits with warm Ginger Honey!

Biscuits are the best recipe to have in your pocket! They require minimal ingredients and you can whip them out in a flash at hunting camp, over a fire with a cast iron skillet or simply at home for the perfect breakfast.

BUT true to my fashion, I’m proving that wild game fat makes excellent pastries too!

So here is my recipe for Wild Boar Biscuits Ya’ll!

Wild Boar Lard Rosemary Orange Biscuits with Ginger Honey


  • 3 Cups All-Purpose Flour

  • 1 TBS Baking Powder

  • 1 TBS Sugar

  • 1 tsp Kosher Salt

  • 3 TBS Butter, Cold, cubed small

  • 3 TBS Wild Boar Lard, Cold

  • 1 TBS Orange Zest

  • 1 TBS, Chopped fresh Rosemary

  • 1 Cup Whole MIlk


  1. Preheat your oven to 425F

  2. Prepare a sheet pan with a piece of parchment paper.

  3. In a large bowl combine the flour, baking powder, sugar, salt. Whisk to combine.

  4. Add in the butter and the lard. Use a pastry cutter to cut in the butter and lard till the fats are about pea size.

  5. Then add the orange zest and rosemary.

  6. The pour half of the milk into the bowl and cut the milk into the dough. The dough will start to form but be dry. Then cut in the other half of the milk till just combined.

  7. On a floured work surface, gently kneed the dough so it just comes together. Don’t kneed too much because the heat of your hand will heat the butter and lard, you want to keep the fats cold. gently roll out to 1 inch thick. the do a trifold and roll out again to 1 inch thick. Repeat this one more time. Then use a 2 inch round cookie cutter press the cutter into the down don’t twist it down! Then place the biscuit rounds on the prepared sheet tray.

  8. Bake the biscuits at 425F for about 15 minutes

While the biscuits are baking or before make the Ginger Honey.

Ginger Honey


  • 2 TBS Ginger Juice, found HERE

  • 1/2 Cup Honey


In a sauce pot combine the ginger juice and honey over low heat. Once the honey is warm whisk the honey and ginger juice till combined. Remove from heat and serve. You may need it to cool a bit before eating,




Read the Comments +


Hi! I'm Bri Coelho

I really love horses, tacos, matcha, and cooking healthy food!