Set to 425°F (218°C). Line a baking pan or cast iron skillet with parchment paper.

In a large bowl, whisk together gluten-free flour, baking powder, baking soda, sugar, and salt.

Grate frozen butter directly into the flour mixture. Toss gently to coat the butter with flour—this helps create flaky layers.

Pour 1 cup + 2 tbsp very cold buttermilk into the dry mixture. Stir gently until the dough comes together—it will look slightly shaggy. If the dough feels too dry, add 1 extra tbsp buttermilk.

Lightly flour a surface and turn the dough onto it. Pat into a 10-inch square (do not overwork the dough). Fold the dough in half, then in half again to create layers. Lightly roll out to 1-inch thickness. Repeat the folding once more for extra flakiness.

Use a sharp 3-inch cutter (round or square), pressing straight down (don’t twist!). Gently gather and reform scraps to cut remaining biscuits.

Place biscuits in the cast iron skillet or baking pan (ensure they are JUST touching)and place in the fridge for 10-15 minutes before baking—this helps them hold their structure.

Brush biscuit tops with buttermilk and melted butter and sprinkle with flaky sea salt if desired.

Bake for 22-25 minutes, or until the tops are golden brown and the biscuits have risen.

Let cool for 5 minutes, then serve warm with butter, honey, or jam.