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

Add the ice-cold butter to the flour mixture, using a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.

Pour the milk into the bowl all at once, then gently stir until a slightly sticky dough forms.

Preheat your oven to 425°F (220°C).

Drop heaping spoonfuls of dough onto a parchment-lined baking sheet, ensuring there’s space between each biscuit.

Bake your biscuits for 12-15 minutes, or until they are golden brown and puffed up.

Allow the biscuits to cool for a few minutes before transferring them to a wire rack and serve warm.