First, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

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

Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. This can also be done in a food processor by pulsing the ingredients together.

In a separate bowl, mix together the milk and apple cider vinegar. Let it sit for a minute or two to curdle slightly.

Pour the milk mixture into the flour mixture. Stir until the dough comes together. It may be slightly sticky but should hold together well.

Dust a clean surface with gluten free flour. Transfer the dough onto the surface and gently knead it a few times until it becomes smooth.

Roll out the dough to a thickness of about ¾ inch (2 cm).

Use a biscuit cutter or a round glass to cut out biscuits from the rolled dough. Place the biscuits onto the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.

Gather the dough scraps, reroll, and cut out additional biscuits until all the dough is used.

Then, bake the biscuits in the preheated oven for about 12 to 15 minutes, or until they are golden brown on top.

Remove the biscuits from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Finally, serve the gluten free biscuits warm with your favorite spreads, such as butter, jam, or honey.