2 cups blanched almond flour
3 tablespoons "cold" butter, diced
1 large egg (or 1/4 cup Egg Beaters)
4 ounces brick-style cream cheese, diced
1/4 to 1/2 teaspoon salt, or to taste
1/2 teaspoon baking soda
2 teaspoons baking powder (aluminum free)
1/4 cup heavy cream
2 tablespoons melted butter, optional (for brushing on top of biscuits)
Preheat oven to 350 degrees F. Lightly grease a baking pan or line with non-stick foil or parchment paper.
In a medium bowl, add almond flour, butter, egg, cream cheese, salt, baking soda, baking powder; cut in with a pastry cutter/dough blender until crumbly and all flour is slightly moistened and cheese is pulverized into the mixture. Stir in cream and mix in lightly; let sit for a minute or so. Divide and lightly (not tightly) roll dough into 10 to 12 balls and place on prepared cookie sheet; do not flatten dough balls (keeping in balls will result in a thicker biscuit). Bake at 350 degrees F for 15 minutes; remove from oven and brush tops with melted butter, if desired; return and bake an additional approximately 3-5 minutes or until light golden brown and done, careful not to overcook (if not brushing with optional melted butter, bake biscuits for total of 18-20 minutes or until done).