Today was attempt #3 at 2-ingredient (but not really) buttermilk
biscuits. I have no clue if anyone will find this interesting but, hey,
here goes:

#1 - 3 cups AP flour, 4-1/2 tsp baking powder, 1-1/2 tsp salt, 3 tsp
turbinado sugar, 1-1/2 cups buttermilk, top with melted butter. No
rise, no flatten/knead, make into about a dozen small biscuits, cook on
450 for about 8 min. Results - delicious.

#2 - use 1/2 cup almond flour and the rest AP, same as above save for
making 7 large biscuits and cooking for about 13 minutes. Results -
slightly chewier, even tastier.

#3 - attempt gluten-free with 1 cup almond flour, 1 cup tapioca flour,
and 1 cup of Trader Joe's gluten-free flour which lists brown rice flour
and potatoes starch as the first two ingredients. Ran out of buttermilk
so end up with 1 cup of buttermilk and used half-and-half for the rest,
turned the tablespoon of sugar into a heaping tablespoon of sugar. Same
as #2 otherwise, save made a small depression for the melted butter with
the back of a spoon, which turns out to be a bad idea because the
biscuits have to cook longer to dry that up. Results - different, but
again delicious.

I'm enjoying experimenting, especially since everything so far has come
out good.

-S-