2cupsgluten free flour (Bob's Red Mill is my favorite)
2tablespoons baking powder
1 tablespoon sugar
6 tablespoons COLD butter + 1 tablespoon
1cupmilk(give or take)
Add your dry ingredients to a bowl and whisk the ingredients to blend them. Add the 6 tablespoons of cold butter by grating it on a hand-grater OR by gently pulsing in a food processor.
Add the milk and mix into a nice dough ball. It should be wet, but workable.
Preheat your oven to 425º, put the extra 1 tablespoon of butter in your iron skillet and place it in the oven as it preheats. If you don't have an iron skillet, we need to have a chat. A regular baking sheet lined with parchment paper is fine, but....
Dust countertop with flour and press it out flat with your hands. DO NOT roll it.
Use a biscuit cutter or wine glass to cut out biscuit shapes from the dough. If you prefer, you can use a large ice cream scoop or cookie scoop to make drop style biscuits.
Brush the top of each biscuit with milk. This will help your biscuits get that nice golden color on top.