1 ⅓ cup (200 grams) white rice flour
⅔ cup (60 grams) almond meal (flour)
1 tablespoon sugar
¼ teaspoon xanthan gum or ½ teaspoon psyllium husk
1 tablespoon baking powder
½ teaspoon kosher salt
1 cup ( 236 ml) heavy cream
½ cup (196 g) plain yogurt
Whisk all of the dry ingredients together in a large bowl.
Add the wet ingredients and stir together with a spoon vigorously for at least 2 minutes.
Scoop the biscuits onto a baking sheet lined with parchment paper or a silpat.
Bake at 400F (204 C) until they are lightly brown on the top and bottom (about 20 minutes).
Makes 8-12.
