I should tell you before you get all excited….these are not your grandmother's buttermilk biscuits. I know. Believe me, I wish they were. But really, when you are making biscuits out of coconut flour and almond meal can you expect them to be as good as grandma's? They are definitely drier and they don't really rise so they are more dense. However, when you're eating paleo and you haven't had bread in ages there is something tasty about anything that even comes close to bread. As far as this gravy, its so close to the real thing that I don't think anyone would know the difference unless you told them. Amazingly delicious. Which brings me back to the biscuits. If you cover them in enough of this gravy, it adds enough moisture and flavor that you can close your eyes and pretend you're eating a delicious buttermilk biscuit.
OK, enough disclaimer. On to the recipe.
For the Biscuits:
1/2 cup coconut flour
1/4 cup almond flour
1/2 tsp salt
1 tsp baking powder
2 tbsp cold grass-fed butter (or coconut oil if you prefer)
6 egg whites
a little coconut oil
Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin with coconut oil. Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Pulse for a minute to mix and then add the butter and pulse until the butter is incorporated. The butter pieces should be about the size of peas.
In a blender or stand mixer, whipthe egg whites until they are frothy. (You don't want meringue, but I think the frothier you get them the lighter/fluffier your biscuits will be). Add them to the food processor and pulse a couple times until they