Preheat oven to 400 degrees. Line a large baking sheet with parchment paper
In a large mixer bowl whisk together coconut flour, salt, baking powder, xanthan gum, garlic and onion powder if using, until fully combined and no lumps are in the flour
Add eggs and beat on low for 10 seconds or just until the dry ingredients are moist. Increase the speed to medium and beat on medium for 30 seconds or until fully combined and no dry ingredients are left in the bowl
Scrape down the sides of the bowl and push the batter to the center of the bowl. Add melted and cooled butter. Beat on medium for 30 seconds or until fully combined and smooth
Scrape down the sides of the bowl again and push all the batter to the center of the bowl. Whisk bu hand for just a few seconds to make sure the batter is completely smooth.
Gently fold in the mozzarella cheese until it is evenly distributed throughout the batter
Drop by spoonfuls onto the prepared baking sheet (1 TBS for mini biscuits 2-3 TBS for traditional size biscuits) Place about 2 inches apart on the baking sheet. Make sure to keep the scoops in circular shapes. This batter does not spread so whatever shape you put on the baking sheet that's most likely what it will be after it is baked.
Bake at 400 degrees for about 15 minutes or until lightly golden on top.
Let cool on the pan for about 15 minutes so the ingredients can set in place.
Transfer to a wire rack and let them cool completely before cutting.