• Preheat oven to 400 degrees F. Add 2 tablespoons of butter to an 8 inch cast iron skillet and place in the oven while it preheats.
• Place all ingredients into a food processor and process until combined and forms a dough.
• Use a 1/3 cup measuring cup to measure 6 mounds of dough. Once oven is preheated, remove skillet and place mounds in center of the skillet, touching one another.
• Bake in a preheated oven for 13-15 minutes until golden brown. Remove and allow to cool for 10 minutes. I topped with a pat of butter over each roll and added back to the oven to melt butter for just a minute or two. The melted butter on top of a warm biscuit is perfection!
• Store any leftover biscuits in an airtight container in the fridge for up to 3 days or freeze between pieces of parchment paper in a ziplock bag or freezer container for up to 3 months. Thaw before reheating. To reheat from fridge, warm in microwave for 30 seconds then slice and toast or simply warm in toaster oven at 325 degrees for 5 minutes. 

Air Fryer Option

• I've successfully made another version using cheddar cheese and the air fryer. Please see this recipe, Easy Air Fryer Keto Cheddar Cottage Cheese Biscuits.