Makes 12 biscuits

2 cups all purpose, unbleached flour, plus extra for forming biscuits
3/4 teaspoon salt
1 tablespoon double acting baking powder
3/4 teaspoon baking soda
4 tablespoons unsalted cold butter, cut into cubes
1 1/2 cups lowfat buttermilk, well shaken
Nonstick spray

Preheat oven to 450 degrees. In a medium bowl, sift together 2 cups flour, salt, baking powder and baking soda. Scatter butter cubes over dry ingredients and cut into flour using fingertips. If butter begins to warm, place bowl in refrigerator for 10 minutes.

Spray a 9 inch cake pan with nonstick spray. Pour buttermilk into dry ingredients and stir just until combined. Do not overmix. Sprinkle 1 teaspoon flour into your palm. Using a soup spoon, scoop 1 heaping spoonful into your palm. Sprinkle another 1/2 teaspoon flour over the dough. Pass the dough back and forth between your hands until its well coated with flour. Place biscuit on perimeter of cake pan. Repeat with remaining dough, lining perimeter of pan and placing last 2 or 3 biscuits in center. Brush biscuits gently with remaining buttermilk from measuring cup.

Bake biscuits 20 minutes until tops are golden brown and sound hollow when tapped. Remove from oven and let cool on a wire rack at least 10 minutes. Flip biscuits out onto a clean dish towel and pull them apart with your fingers. Serve warm.

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