In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, and salt until fully combined.

Add the cold butter, cut into small cubes, to the dry ingredients and work it into the flour mixture until it resembles coarse crumbs.

Pour in the milk all at once and gently stir the mixture until just combined.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Drop spoonfuls of the biscuit dough onto the lined sheet, ensuring there’s space between each mound. Bake for 12 to 15 minutes.

Once baked, cool on the sheet for a few minutes before serving.