Take a large mixing bowl. Add gluten free flour, baking powder, sugar and salt. Mix everything well with a whisk. Make sure there are no lumps. This helps the biscuits rise evenly. A good dry mix gives a soft texture later.

Now add cold butter cubes into the flour mix. Use your fingers or a pastry cutter. Mix until it looks like breadcrumbs. Do not melt the butter. Cold butter makes biscuits light and flaky. This step is very important for texture.

In another small bowl, mix milk and apple cider vinegar. Let it sit for one minute. This makes a light buttermilk-style liquid. It helps the biscuits become soft and fluffy when baked.

Slowly pour the wet mixture into the dry ingredients. Mix gently with a spoon. Do not overmix the dough. The dough should be slightly sticky but soft. Overmixing can make biscuits hard instead of fluffy.

Sprinkle some flour on a clean surface. Place the dough and gently pat it down. Do not roll too hard. Cut biscuits using a round cutter or glass. Keep edges clean for even baking.

Preheat your oven to 200°C. Place biscuits on a lined baking tray. Leave small gaps between them. Bake for 12–15 minutes until golden brown. The smell will be warm and buttery.

Remove biscuits from the oven carefully. Let them cool for five minutes. Serve warm with butter, jam or honey. Enjoy soft and fluffy gluten free biscuits fresh from your kitchen.