Gluten-Free Biscuits (Big, Flaky, and Easy!)

Combine 2 cups gluten free flour blend, 2 tablespoons aluminum-free baking powder, and 1 teaspoon salt in a large mixing bowl and whisk to blend

Add the cold 5 tablespoons unsalted butter to the mixing bowl and use a pastry blender to chop the butter into the flour until the mixture looks like flour with a lot of butter crumbs

Add the 1 cup milk to the bowl and mix to form a soft, firm, workable dough ball, being careful not to overwork it

Preheat your oven to 425º F

Put the dough on wax paper or a silicone mat, dusting with a little gluten-free flour if needed

Press the dough to 1 1/2 inch thickness

Use a biscuit cutter to cut out biscuit shapes from the dough (or use a large ice cream scoop or cookie scoop for drop style biscuits)

Place each biscuit on a parchment paper lined cookie sheet

Brush the top of each biscuit with milk

Bake at 425º F until the biscuits are golden on top and have risen with visible layers