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Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper (or a silicone baking mat).
Add almond flour, baking powder and salt to a large mixing bowl. Whisk until evenly combined. Add in the yogurt. Stir the yogurt in with a spatula until a thick batter forms. It may appear initially that you don't have enough liquid, but the more you mix, the more almond flour the yogurt will incorporate.
Pack batter into a ⅓ cup measuring cup. Make sure to pack it so that it takes the shape of the measuring cup. Flip the measuring cup upside down onto prepared baking sheet and shake cup a little so the batter slides out. When it slides out, it should still hold the form of the measuring cup. I found the size of a standard ⅓ cup to be a good shape for these biscuits, but if you prefer them flatter/taller/rounder you can reshape it with your hands. Repeat with remaining batter
Bake for about 25 minutes or until tops are golden brown and biscuits are fully cooked. You may need less baking time if your biscuits are not that thick. Let biscuits cool before eating.