2c gluten free flour

2T aluminum free baking powder

1t salt (3/4t if using salted butter)

5T butter, cold

1c milk

Preheat over to 425f.

Add flour, baking powder and salt to a mixing bowl and whisk until blended.

Add the butter and use a pastry blender to cut into the dry mixture. If you don’t have a pastry blender, freeze the butter and grate into the dry ingredients instead.

Add milk and mix into a dough.

Use an ice cream scoop or similar sized spoon to scoop balls of dough and place on a cookie sheet lined with parchment paper.

Brush the top of each biscuit with milk to help them brown.

Bake at 425f for 15 minutes.

Can also be air fried for 8 to 12 minutes at 400f.