Preheat your oven to 375°F. Line a baking sheet with parchment paper.
Blend the cottage cheese and egg in a blender until smooth and set aside.
In a large bowl, whisk together the almond flour, baking powder, garlic powder, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
This step is key for creating flaky, tender biscuits. Pour the blended cottage cheese mixture into the flour mixture and stir gently with a spatula until the dough just comes together. Do not overmix.
Using a 1/3 cup measuring cup or a large cookie scoop, portion the dough into 8 mounds on the prepared baking sheet, spacing them about 2 inches apart. Gently pat each mound to shape into a biscuit about 1 inch tall.
Bake for 20 to 24 minutes, until the biscuits are golden brown on top and firm around the edges.
Remove from the oven and brush the tops with melted butter while still warm. Let them rest for 5 minutes before serving.
