Preheat the oven to 400 degrees F and grease a muffin pan liberally with butter, ghee, shortening, or coat well in cooking oil of choice (note: the pan will need to be well-greased, or the biscuits may stick).

In a mixing bowl, combine the eggs, cider vinegar, and melted (and cooled) butter and beat until well-combined.

In a separate bowl, stir together the coconut flour, sea salt, baking powder and baking soda. Pour the dry mixture into the mixing bowl with the egg-butter mixture and mix until well-combined. Dough will be very thick and sticky and appear somewhat wet.

Fill muffin holes up ⅔ of the way with biscuit mixture.

Bake on the center rack of the preheated oven 12 to 15 minutes, until biscuits are golden-brown around the edges.

Allow biscuits to cool at least 30 minutes before running a knife between the edges of the biscuits and the muffin pan to release them from the mold.