Pull out the 2 eggs, 4 oz. of cream cheese, and 1/4 cup milk alternative

Add 1 tsp. vinegar to the milk alternative to make the buttermilk

Cube the butter into small pieces and place in the freezer until needed or grate the butter onto a plate and freeze until needed

Weigh and measure all the dry ingredients into a bowl and whisk, set aside

Whip up the eggs for 1 minute until light and frothy and doubled in volume

Add in soft cream cheese and whip together, if the cream cheese is not soft microwave for 5-10 seconds

Easiest way to incorporate the butter is to place dry ingredients into a food processor, can also cut in the butter with a pastry blender, fork or your fingers

Once everything is ready to go, grab the butter out of the freezer and place in food processor with the dry ingredients, pulse in butter until only small chunks of butter are visible

Return to the bowl and add in the egg and cream cheese mixture, mixing lightly with a fork until just incorporated

If the dough is still dry add in the keto buttermilk a tablespoon at a time until a cohesive dough is formed

Let hydrate in the refrigerator for five minutes, then preheat oven to 410

Once hydrated, place dough on a clean work surface and knead into a rectangle, gently folding the dough over itself and patting into a smooth rectangle, keep kneading until it becomes a smooth dough about 6-10 folds, using wet hands helps keep your hands clean, if dough is not getting smooth and is too sticky, can sprinkle a tiny bit of Whey Protein or fiber between folds

Divide into 6-8 pieces and form into biscuits about an inch thick puck, place 2 inches apart (they will spread) on a parchment lined baking pan about 3 inches apart and place into the refrigerator for ten minutes

Bake for 15-18 minutes, spinning half way threw for even browning, they should be nicely browned and just set in the middle, still a little squishy

Once out of the oven, place on a cooling rack, to prevent the bottom from getting soggy while it cools

Store in a airtight container on the counter for a week or less. If keeping for longer, keep in the refrigerator.