In a large mixing bowl, whisk together 2 cups of gluten-free flour, 1 tablespoon of baking powder, and ½ teaspoon of salt until thoroughly combined.

Add ½ cup of cold butter cut into small cubes and work into the flour mixture until it resembles coarse crumbs.

Pour in ¾ cup of milk and gently stir until a shaggy dough forms.

Preheat your oven to 425°F (220°C).

Scoop spoonfuls of dough onto a parchment-lined baking sheet, leaving space between each biscuit.

Bake for 12-15 minutes, until puffy and golden brown.

Remove from the oven and let cool for a few minutes before serving.