Preheat oven to 400º F and line a baking sheet with parchment paper.

In a large mixing bowl add almond flour, coconut flour, baking powder and salt.

Sifting the flours if they're lumpy.

Whisk well to combine.

In the bowl of stand mixer or in a separate bowl with an electric hand mixer, beat the egg whites on high speed until soft peaks form, about 3 minutes.

Add the egg whites to the flour mixture, fold in and then stir until completely combined.

Your egg whites will fall -- it's cool.

Making sure the fat isn't hot and the eggs aren't cold, whisk together the two whole eggs with the melted fat of your choice.

Whisk in the egg and fat mixture to the biscuit dough.

Mix well to combine.

Allow dough to sit for 20-30 minutes to allow the coconut flour to absorb excess liquid.

Divide the dough into four equal parts and form into same-sized biscuits on the parchment paper at least one inch apart.

I use a biscuit cutter as a mold to keep the biscuits uniform in shape and size.

Adding the dough and using as a mold, Removing and then shaping the next biscuit.You can also scoop the dough with an ice cream scoop and flatten the scoop slightly.

Brush the tops with leftover ghee or melted butter if you'd like.

Bake for 15-20 minutes until the tops are golden and a toothpick inserted into the middle comes out clean.

Let the biscuits cool then cut the biscuits in half and serve however you'd like.