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

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

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

Gently stir in your choice of milk using a fork until the dough just comes together.

Using a spoon or cookie scoop, drop generous spoonfuls of dough onto the prepared baking sheet, spacing them about an inch apart.

Place the baking sheet in the preheated oven and bake the biscuits for 12-15 minutes until they puff and turn golden brown.

Let the biscuits cool slightly on the baking sheet for a few minutes, then transfer them to a wire rack or serve warm.