Cut butter into pea sized pieces, place in freezer.
Preheat oven to 425 degrees F. Prepare baking sheet with parchment or silpat.
Measure all dry ingredients. Mix together well. Once butter is frozen, mix with dry ingredients, place in freezer.
Beat egg whites until fluffy and stiff enough to spoon. While egg whites are in mixer, assemble dry ingredients and make cinnamon butter.
Add dry Ingredients to egg whites. Use a wooden spoon and keep stirring until all egg whites are incorporated.
Batter is very wet. Use an Ice cream scoop to put on prepared baking sheet, separated.
This makes exactly 12 biscuits. The biscuits will increase in size.
Bake on a baking sheet with parchment paper.
Bake at 425 degrees F. for 10-15 minutes until golden brown. Place In bottom third of the oven, so the underneath browns. CHECK AT 10 MINUTES, and every minute after. You want golden brown.