I found this recipe in the Gluten-Free Baking Classics by Annalise G. Robert as well. It creates a nice fluffy scone that with a couple adjustments could create an excellent biscuit as well.
1/2 cup milk
1/2 cup currents or raisins
1 tbs granulated sugar
1 tbs. baking powder
3/4 tsp. xanthum gum
1/2 tsp. salt
5 tbs. unsalted butter, cut into pieces
2 large eggs
Preheat oven to 425 degrees.
Combine milk and currents in small dish and set aside.
Cut butter into dry ingredients either by using a mixer or a pastry knife. Set aside.
Beat eggs with electric mixer until very light and foamy. Add milk and flour mixtures all at once and mix on medium low for one minute. Flour hands and put on a floured surface. Flatten out into a 1 inch disc. Dough will be on the stickier side so it’s okay to spread some flour on top as well. Put on parchment lined baking sheet and cut it into 8 pieces (like a pizza). Place on center rack of the oven. Reduce heat to 375 degrees. Bake 20-25 minutes until golden and cooked through. Serve with butter and preserves.