Start by preheating your oven to 180°C (350°F) so it reaches the right temperature before your biscuits go in. While the oven is heating, line a baking tray with parchment paper, making sure it covers the surface completely—this prevents sticking and helps the bottoms cook evenly without burning.

In a large mixing bowl, add the almond flour, coconut flour, baking powder, and salt. Use a whisk or fork to mix everything thoroughly, taking a minute to break up any small clumps in the almond flour so your biscuits turn out soft and evenly textured.

Add the shredded mozzarella, cheddar, and grated parmesan cheese directly into the dry mixture. Gently stir everything together until the cheese is evenly distributed throughout the flour mixture, ensuring every biscuit will have that rich, cheesy flavor.

In a separate bowl, crack in the eggs and whisk them until slightly frothy. Add the Greek yogurt and melted butter, then continue whisking until the mixture becomes smooth, creamy, and fully combined with no streaks remaining.

Slowly pour the wet mixture into the bowl of dry ingredients. Using a spatula, gently fold everything together, scraping from the sides and bottom of the bowl until a thick, slightly sticky dough forms. Avoid overmixing, as this can make the biscuits dense instead of soft.

Using a spoon or cookie scoop, take portions of the dough and place them onto the prepared baking tray. Space them evenly apart, leaving a little room between each one so they can expand slightly while baking. If needed, lightly shape them with your hands for a more uniform look.

Place the tray in the preheated oven and bake for 18–22 minutes. Keep an eye on them during the last few minutes—the biscuits should turn golden brown on top and feel slightly firm when gently pressed.

Once baked, remove the tray from the oven and allow the biscuits to cool for about 5–10 minutes. This resting time helps them set properly and improves their texture, making them easier to handle and even more delicious when served warm.