Preheat your oven to 425°F (220°C) to prepare for baking.

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

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

Stir in the ice-cold milk until the dough comes together but is slightly sticky.

Scoop the dough onto a baking sheet lined with parchment paper, spacing them apart.

Bake for 12-15 minutes until golden brown, rotating the pan halfway through.

Let cool briefly on the pan before transferring to a wire rack to cool completely.