5 pastured raw egg whites (Use fresh egg whites, not liquid whites from a carton.)
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
In a medium-sized bowl, mix together almond flour, coconut flour, baking powder, salt, almond milk, honey, and 2 tablespoons ghee. Mixture should will coarse and mealy.
In a separate bowl, using an electric mixer, beat egg whites on high speed until soft peaks form, about 3 minutes.
Add the egg whites to the flour mixture and stir until completely combined. Your egg whites will fall completely -- this is expected.
Allow dough to sit for five minutes as the coconut flour will absorb liquid. You want your finished dough to be the consistency of good oatmeal -- not too thin and not gluey. If too thin, add coconut flour 1 tablespoon at a time until it thickens appropriately.
Using a muffin scoop or spoon, drop biscuits onto parchment paper at least one inch apart. Brush the tops with leftover ghee or melted butter if desired. Bake for 15-20 minutes until the tops are golden and a toothpick inserted into the middle comes out clean.