Combine flour, Crisco shortening and buttermilk in your large mixing bowl. Stir until well combined. Be sure to mash shortening into the flour and buttermilk. Then add 1/3 cup of flour to a baking pan, dump the dough into the pan and knead together. Pat it out to about 3/4 inch thick.
If you want impossibly soft, fluffy, pillow-like biscuits, shortening (like Crisco) is the only way to go; however these biscuits also have BUTTER! It's the best of both biscuit worlds.
These low carb and keto friendly biscuits are rich, buttery and sweet. They are easy to make in less than 30 minutes. Preheat oven to 425°F. Lightly grease 9 muffin cavities of a 12-cup nonstick muffin pan. In a large bowl, whisk together almond flour, baking powder, and sugar.
BAKE AS INSTRUCTED. Any brand of vegetable shortening will work, however Crisco is a popular and trusted brand. Recipe makes a large batch, about 18 dozen biscuits so cut in half to make a smaller batch.