• 1-1/3 cups reduced fat buttermilk baking mix
• 1/2 cup skim milk

Preheat oven to 450°F. Combine both ingredients in a bowl and stir until a soft dough forms. If dough is too sticky, gradually stir in enough baking mix (up to 1 Tbs. plus 1 tsp.) to make dough easy to handle. For rolled biscuits: Turn dough onto surface dusted with baking mix. Roll in baking mix to coat. Knead 10 times. Roll to 1/2 inch thick. Cut with a 2-1/2 inch cutter. Place on an ungreased cookie sheet. For drop biscuits: Do not knead dough. Drop by spoonfuls onto an ungreased cookie sheet. Bake 7-9 minutes or until golden brown.

Per serving: calories 162, fat 2.6g, 15% calories from fat, cholesterol 1mg, protein 4.1g, carbohydrates 29.8g, fiber 0.5g, sugar 3.5g, sodium 480mg, diet points 3.9.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.0, Bread: 1.9, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0

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