Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine the gluten-free flour, baking powder, and salt. Whisk until well combined.

Cut the cold butter into the flour mixture until it resembles coarse crumbs.

Slowly pour in the cold milk and stir gently until just combined.

Transfer the dough onto a floured surface and roll it to about 1-inch thickness. Use a biscuit cutter to stamp out shapes.

Place the biscuits on a baking sheet lined with parchment paper and bake for 10-12 minutes until golden.

Let the biscuits cool on the baking sheet for a few minutes before serving.