Freeze the milk for 20 minutes. Sift the gluten free flour, baking powder, and salt.
Preheat oven to 400℉. Whisk the milk and melted butter until the butter solidifies. Pour into the dry ingredients and mix until a dough forms.
On a lightly floured surface, roll the dough out to about 1/2-inch. Cut out biscuits and transfer to a baking sheet. Bake for 10-15 minutes, or until lightly browned.