Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine 2 cups gluten-free flour blend, 1 tablespoon baking powder, 1 teaspoon salt, and 1 teaspoon xanthan gum (if not already in the flour blend).
Add 6 tablespoons of cold butter (cubed) to the dry ingredients. Use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.
Gradually pour in 3/4 cup buttermilk (or a dairy-free alternative). Gently stir until the dough just comes together. Do not overmix.
Transfer the dough to a lightly floured surface. Pat the dough into a rectangle about 1 inch thick and fold it over itself 2-3 times for flakier layers.
Use a biscuit cutter to cut out rounds. Avoid twisting the cutter to ensure the biscuits rise evenly. Gather scraps and repeat until all dough is used.
Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. Brush the tops with melted butter if desired.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
Let the biscuits cool slightly before serving. Enjoy them plain, with butter, or topped with jam or gravy.
