1 (8-oz) block cream cheese
3 cups shredded mozzarella cheese
4 Tbsp baking powder
1-1/3 cups almond flour
2 Tbsp melted butter
Preheat oven to 400ºF. Spray a 12-inch cast iron skillet with cooking spray. Set aside.
In a saucepan over low heat, melt the cream cheese and mozzarella cheese together. Stir until smooth. Remove from heat.
In a large bowl, combine the melted cheese, eggs, 4 Tbsp baking powder, and almond flour. Mix until smooth. Let stand for 10 to 20 minutes.
Using a large cookie scoop, scoop dough and place in 12-inch cast iron skillet. Place skillet in refrigerator for 10 minutes.
Remove skillet from refrigerator. Bake for 20 to 25 minutes, until golden brown.
Brush cooked biscuits with melted butter.