Preheat your oven to 400°F (200°C).

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

Add cold butter to the dry mixture and cut it in until it resembles coarse crumbs.

Pour in the cold milk and mix gently until just combined.

Transfer the dough onto a lightly floured surface and shape it into a rectangle about 1 inch thick.

Cut out biscuits using a knife or biscuit cutter and place them on a baking sheet lined with parchment paper.

Bake for 10-15 minutes until golden brown and puffy.

Cool on the baking sheet for a few minutes before transferring to a wire rack to cool slightly.