Handle dough with a light touch for fluffy biscuits. Biscuit dough should be slightly sticky and should be kneaded gently. Take care to keep the cutter straight as you cut the dough; the biscuits will rise evenly if you do.
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons sugar
3 tablespoons chilled reduced-calorie stick margarine, cut into small pieces
3/4 cup low-fat or nonfat buttermilk
Butter-flavored cooking spray (such as I Can't Believe It's Not Butter)
Reduced-calorie jelly (optional)
How to Make It
Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface, and knead 10 to 12 times. Roll dough to 1/2-inch thickness; cut into rounds with a 2-inch biscuit cutter.
Place rounds on an ungreased baking sheet. Bake at 425° for 10 to 12 minutes or until golden. Lightly spray biscuits with cooking spray. Serve with reduced-calorie jelly, if desired.