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

In a large mixing bowl, combine 2 cups of gluten-free flour, 1 tablespoon of baking powder, and ½ teaspoon of salt. Whisk until well blended.

Add ½ cup of cold, diced butter to the dry mixture and work until it resembles coarse crumbs.

Gradually pour in ¾ cup of milk and stir gently until just combined. Let the dough rest for a minute.

Turn out the dough onto a floured surface, pat down to about 1-inch thickness, and cut out your biscuits.

Place the cut biscuits onto the prepared baking sheet and bake for 12-15 minutes until golden brown.

Remove from the oven and cool on the baking sheet for 5 minutes before serving warm.