Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
Add the dry ingredients to the bowl of a food processor. This includes the blanched almond flour, coconut flour, keto sweetener, sea salt, baking powder, and xanthan gum. Whirl to combine.
Add the butter and give it a few short pulses until only small pieces remain and the mixture looks like sand.
Then, add the eggs, egg white, and vinegar. Pulse until combined.
Use a large spoon to drop 9 rounds of dough on the parchment paper. Using wet hands, loosely roll into balls and place back onto the baking sheet. Slightly flatten with the palms of your hands. *Note- For traditional drop biscuits, just leave them as-is without rolling, however, I prefer them slightly rolled and flattened so they hold together a bit better.
Bake 15 to 20 minutes, or until the tops are golden brown.
If you don't have a food processor, simply whisk the dry ingredients then cut in the butter with 2 forks until it is well incorporated and looks like sand. Then, stir in the remaining ingredients.
Leftovers: Leftovers can be stored loosely covered at room temperature for 1 to 2 days, in the fridge for 3 to 5 days, or frozen.
To freeze biscuits: Wrap each biscuit in plastic wrap and place them in a freezer-safe baggie. To reheat, thaw and reheat in the microwave or in the oven.
You need to use finely ground blanched almond flour. Almond meal will not yield good results.
All coconut flour isn't the same! Some are much more absorbent than others. I recommend using either Bob's Red Mill, Besti, or Arrowhead Mills. These are the brands I know will work. If you need to use another brand, make sure it has a soft and fluffy texture, not gritty or grainy. However, if you use another brand I cannot guarantee the results.
I always add sweetener, but this is totally optional! If you do choose to add sweetener, be sure it's erythritol-based, otherwise, the tops may not crip and the biscuits may turn out overly soft.
I highly recommend real, grass-fed butter. Not only does it taste 1000 times better, but it packs a nutritional punch that regular butter just doesn’t have. However, ghee or dairy-free butter can be used.
Be sure the butter is cold. Cold butter creates steam which makes the biscuits flakey!
For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (such as potato, tapioca, or arrowroot).