Roast the blueberries:

1. Preheat the oven to 350°F.
2. In a baking dish just large enough for the berries to sit in an even layer combine the blueberries, honey, and lavender. Stir gently to coat all of the berries then roast in the preheated oven for 15-20 minutes until the berries begin to burst and a bubbly sauce has formed in the bottom of the pan. Remove the pan from the oven and allow the berries to cool completely.

Make the biscuits:

1. Slice the butter into small cubes, place them in a bowl, and place the bowl in the freezer to chill.
2. Preheat the oven to 425°F.
3. In a large mixing bowl combine the brown rice flour, sweet white rice flour, tapioca flour, cornstarch, potato starch, xanthan gum, Clabber Girl baking powder, baking soda, sugar, and salt. Whisk together until completely combined.
4. Cut the cold butter pieces into the flour mixture using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs.
5. Add the yogurt to the bowl and gently mix until the dough begins to come together.
6. Lay a large piece of plastic wrap over your kitchen counter and turn the dough out on top of it. Working quickly, gather the dough into a mass and gently pat into a thickness of 3/4-inch.
7. Cut the dough into 2 1/2-inch squares with a knife or into 2 1/2-inch rounds with a floured biscuit cutter.
8. Arrange the biscuits no more than 1-inch apart on a baking sheet and bake in the oven for 13-18 minutes or until golden and cooked through.

To serve:

1. Split the biscuits in half, top with a heaping spoonful of the roasted blueberries and sauce, then a hearty helping of whipped cream. Place the lid to the biscuit on top and serve immediately.