Preheat the oven to 400 degrees. Spray a baking sheet with nonstick cooking spray.

In a bowl, whisk together the flour, baking powder, and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse crumbs. With a fork, stir in the buttermilk just until evenly moistened.

Turn the dough out onto a lightly floured surface; knead lightly 4 times. Pat the dough to 1/2-inch thickness and cut with a 2-inch round biscuit cutter to make 8 biscuits. Place on the prepared baking sheet, brush the tops lightly with the milk, and bake until lightly browned and puffy, 15 to 20 minutes.

This recipe yields 8 servings. Serving size: 1 biscuit.

Exchanges Per Serving: 1 Carbohydrate, 1 Fat.

Nutrition Facts: Calories 132; Calories from Fat 42; Fat 5g; Saturated Fat 3g; Cholesterol 12mg; Sodium 214mg; Dietary Fiber 1g; Sugars 1g; Protein 3g.

Comments: The secret to these tender, flaky biscuits is keeping things cool and working quickly. Make sure the butter is thoroughly chilled and cut into tiny pieces so you can blend it quickly.