You might want to scroll up and watch the video to see the technique.
Cut butter into pea sized pieces, place in freezer.
Preheat oven to 425 degrees F.
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.
Mix into dry ingredients.
The VIDEO shows forming into a round disc. Since then, I've discovered an ice cream scoop works better and gets a higher biscuits.
This will make 6 to 8 biscuits. The biscuits will increase in size.
Bake on a baking sheet with parchment paper.
A cookie spatula works great to remove them, as it is extra thin.
Bake at 425 degrees F. for 10-15 minutes until golden brown.