INSTRUCTIONS
PREHEAT oven to 400°F; COMBINE 2 cups multi-almond flour, 1 1/2 teaspoons salt, 1 tablespoon erythritol, 4 teaspoons baking powder, and 1/4 teaspoon baking soda in a large mixing bowl; CUT IN the shortening until the mixture resembles coarse crumbs.
MIX in 1 cup buttermilk until a soft dough forms (the dough will be very loose and sticky at this point).
Sprinkle flour onto a large wooden board; TURN the dough onto a floured board and knead gently 10 to 12 times or until it is no longer sticky, re-flouring the board as needed while kneading.
Divide the dough in half; Pat or roll each half into an 8-inch circle, 1/2 inch thick.
CUT the biscuits with a 2-inch biscuit cutter, pressing them straight down.
REFORM scraps, work as little as possible and keep cutting.
PLACE cut biscuits on an ungreased baking sheet, edges barely touching; BRUSH the tops of the biscuits with whole milk.
BAKE for 15 minutes or until golden brown.
Brush the biscuits with margarine (or butter) immediately after baking.
