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-

"Steve Freides" > wrote in message
...
> 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.

And that is the joy of cooking)) Enjoy) I experiment all the time
--
--
http://www.shop.helpforheroes.org.uk/

Biscuit batch #4 today, and some general baking questions about over
temperature.

Today's batch - like yesterday's but no sugar, and the milk was 1 cup
low-fat buttermilk (the only kind they had), 1/4 cup heavy cream
(getting rid of some that had been here a while) and 1/4 cup of
half-and-half. Results? Again delicious. I split one open and covered
each half with homemade almond butter as my dessert tonight and was
very, very pleased.

Oven temperature question - the recipe I started with called for 450 F
for 20 minutes. I've been using 450 for 12-14 minutes and the biscuits
are lovely but one could also argue that they're not completely done on
the inside. I was considering trying a lower temperature and a longer
baking time. I'd appreciate advice on this, e.g., how much lower a
temperature? And what might I expect in the way of differences? In all
cases, I am judging doneness simply by looking for a nice browning on
the outside of the biscuits.

Thanks in advance.

-S-

On 2/18/2013 1:00 PM, Steve Freides wrote:
> 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-
>
>
I enjoyed reading it. I especially like to experiment. Great that your
experiments have all turned out good so far!

On Feb 18, 10:00*am, "Steve Freides" > wrote:
> 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-

I'm going to try your gluten free version.
Did you use the sme amount of baking powder for all the recipes??

ImStillMags wrote:
> On Feb 18, 10:00 am, "Steve Freides" > wrote:
>> 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-
>
> I'm going to try your gluten free version.
> Did you use the sme amount of baking powder for all the recipes??

Yes. The gluten-free version gets the xanthan gum, but all versions get
the double-acting baking powder and the salt.

-S-

Steve Freides wrote:
> 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-

A report from a friend who used Almond Milk in a gluten-free version of
this - she said she put 1 tsp of lemon juice in a measuring cup, filled
it to 1-1/2 cups with Almond Milk, let that sit for 10 minutes, then
continued on with the rest of the recipe. She pronounced the results
"awesome."

-S-

On Feb 25, 5:45*am, "Steve Freides" > wrote:
> Steve Freides wrote:
> > 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-
>
> A report from a friend who used Almond Milk in a gluten-free version of
> this - she said she put 1 tsp of lemon juice in a measuring cup, filled
> it to 1-1/2 cups with Almond Milk, let that sit for 10 minutes, then
> continued on with the rest of the recipe. *She pronounced the results
> "awesome."
>
> -S-- Hide quoted text -
>
> - Show quoted text -

I have buttermilk powder in the pantry. I always keep it so I don't
have to buy buttermilk.
I bet souring almond milk would be a good substitute if you want to go
dairy free. You could probably do the same thing with coconut milk
as well.