Gluten-Free Butter Biscuits

• 1 1/3 cups (200 grams) white rice flour (preferably superfine) or 2 cups (200 grams) Thai white rice flour
• 1/2 cup plus 2 tablespoons (60 grams) oat flour
• 2 teaspoons sugar
• 1/4 teaspoon xanthan gum
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup heavy cream
• 1/2 cup plain yogurt (any percent fat)

1. Combine all ingredients in the bowl of a stand mixer and beat with the paddle attachment for 2 minutes on low speed; the dough will be very stiff. It is important to beat the dough long enough or the biscuits won't rise well; don't worry about overbeating.
2. Form the dough into a thick log, 2 inches in diameter. Wrap it in plastic and refrigerate for at least 2 hours or overnight.
3. Position a rack in the upper third of the oven and preheat to 400u0b0 F.
4. Cut the log into 12 thick slices. Place the slices close together on the pan for pull-apart biscuits or 2 inches apart for separate biscuits and bake 20 to 25 minutes, until browned on top and bottom. Serve immediately or cool on a rack and toast before serving.

white rice flour, flour, sugar, xanthan gum, baking powder, salt, heavy cream, plain yogurt

Taken from food52.com/recipes/58859-gluten-free-butter-biscuits (may not work)