Preheat your oven to 425°F (220°C).

In a large mixing bowl, whisk together the gluten-free flour, baking powder, and salt for about 30 seconds.

Cut the cold butter into the flour mixture using a pastry cutter or two forks until it resembles coarse crumbs.

Gently stir in the ice-cold milk until the mixture just comes together.

Using a cookie scoop, drop mounds of dough onto a lined baking sheet, spaced about two inches apart.

Bake for 12-15 minutes until golden brown on top and lightly browned on the bottoms.

Let the biscuits cool on the pan for a couple of minutes before transferring to a wire rack.