Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.

Add almond flour and baking powder to a large mixing bowl. Whisk until evenly combined.

Add the cottage cheese to a small high powered blender and blend until mostly smooth. It's okay if there are some little bits/chunks still in there, but you do want it mostly liquid. The little chunks will melt as the biscuits bake.

Add the blended cottage cheese to the almond flour mixture. If you are adding any spices or salt, add them in now. Stir with a spatula until a thick dough forms. If your dough is too wet and not possible to shape, add a little more almond flour. If it's too dry, you can add a little more blended cottage cheese.

Measure about ⅓ cup of dough. Do not pack the dough into the measuring cup because it will be very difficult to release. Release the dough onto your prepared baking sheet and compact it and shape it with your hands, until it forms a hockey puck/thick disk shape, about 1 inch tall. You can make your biscuits thinner, wider, bigger, smaller, if you prefer. You can also use the measuring cup to help shape your biscuit, but if you want to do that, you will need to grease your measuring cup first, otherwise the dough will get stuck and won't release. Repeat with remaining dough, spacing each biscuit about 1 inch apart. They don't spread much during baking, so they can be fairly close together.

Bake for about 25 minutes or until tops are golden brown and biscuits are fully cooked. You may need less baking time if your biscuits are not that thick. Let biscuits cool a little before eating. Store uneaten biscuits in an airtight container in the fridge or freezer.