Gluten-Free Tomato Cobbler with Corn Flour Biscuits

Preheat oven to 400 degrees Fahrenheit. Warm the olive oil in a 10-inch cast iron or ovenproof skillet over medium heat. 

Add the onions and a 1/2 teaspoon of salt, saute until soft. Add garlic, stir and cook for one minute. Add thyme, cayenne pepper, remaining 1 teaspoon of salt, and white rice flour, stir to combine. Remove from heat and stir in tomatoes. Set aside.

In a medium bowl, whisk together white rice flour, corn flour, cane sugar, baking powder, and salt. Add 1/2 cup almond milk and the olive oil. Stir to evenly combine. 

Take a tablespoon and scoop heaping spoonfuls of biscuit mixture. Use your hands to form it into rough circles and drop onto tomato filling. Biscuit dough should make 7-8 biscuits.

Use a pastry brush to brush the tops of the biscuits with remaining almond milk. Sprinkle tops lightly with salt and pepper. Transfer skillet to the oven and bake for 24 to 26 minutes or until biscuits start to turn a light golden. 

Remove from oven and allow to rest about 5 minutes before serving. Salt and pepper to taste.