Preheat oven to 375°F. Brush a 10 inch cast iron skillet or similar size baking dish with ½ Tbsp melted butter reserving the remaining for the tops. (Melt additional for tops, if needed)
In a mixing bowl, use a whisk to sift together almond flour, baking powder, salt and baking soda. Make a well in the center.
In a separate bowl, whisk together buttermilk, 2 Tbsp melted butter and eggs. Pour into well. Mix together with a spatula until blended and liquid is fully absorbed.
Use a standard size ice cream scoop to divide the dough arranging rounds in the skillet leaving space between. Brush to the tops with melted butter.
Bake for 22-25 minutes until a toothpick inserted into the center comes back clean. Increase oven temperature to broil to brown the tops further, if desired.
Let stand for 5-10 minutes, then serve.