2 cups all-purpose flour

1/2 teaspoon salt

4 teaspoons baking powder

1/2 teaspoon baking soda

6 tablespoons (3/4 stick) butter

3/4 cup buttermilk

Procedure:

1. Preheat oven to 450 degrees.

2. Sift together flour, salt, baking powder and baking soda in large bowl. Cut in butter using a knife, a pastry cutter or your fingers, until the mixture resembles coarse cornmeal. Quickly but gently stir in buttermilk, just until dough holds together. Don’t overstir.

3. Turn dough onto lightly floured board and knead gently with floured hands. Press dough into ball, cut it in half. Place one half on top of the other and press down. Repeat three or four times. Then roll out dough to about 1/2-inch thickness. Cut rounds with biscuit-cutter or glass, or cut rectangles with a knife. Place biscuits on ungreased baking sheet, leaving a little space between them.

4. Bake for 15 to 18 minutes, until biscuits are golden. Serve warm.

Per serving: 140 calories; 6 g fat; 4 g saturated fat; 17 mg cholesterol; 3 g protein; 19 g carbohydrate; 1 g sugar; 1 g fiber; 170 mg sodium; 167 mg calcium