Biscuits (low-histamine, low oxalate)

3/4 c. tigernut flour
3/4 c. arrowroot flour or tapioca flour
1/3 c. coconut flour
1 t. baking powder
3/4 t. baking soda
1/2 t. sea salt
6 T. cold butter, palm shortening, coconut oil, or ghee, cut into pieces
1/2 c. full fat coconut milk
1 t. fresh lemon juice
1 egg

Preheat oven to 400 degrees F. line a large baking sheet with parchment paper. Mix all dry ingredients in a large bowl, then add the fat (butter, ghee, etc.) and blend with a fork or pastry blender until an evenly crumbly mixture forms. This can also be done by pulsing a few times in a food processor.

Make a well in the center of the crumbly mixture and the egg, coconut milk and lemon juice. Stir well until no flour spots show – you should have a sticky dough. Allow dough to sit 2 minutes or so to thicken, chilling isn’t necessary. Lightly wet your hands and divide mixture into 8 biscuits, lightly roll each into a disk shape, or you can use a 1/4 cup dry measuring cup to shape them before baking. You can also use more tapioca or arrowroot to handle them if the dough is sticky.

Bake in the preheated oven for about 13-15 minutes or until lightly golden brown. Remove from oven and place baking sheet on a wire rack to cool.