3 cups unbleached all-purpose flour

¼ teaspoon salt

1½ teaspoons baking soda

1 tablespoon cream of tartar

1 teaspoon baking powder

½ cup unsalted butter

1⅓ cups 1% milk

• Preheat oven to 400°. For quick mixing, use a food processor. Just add all of the ingredients at once and pulse until just blended. Be careful not to overprocess this dough; if you do, the rolls won't be as light.

• To mix by hand, sift together the dry ingredients, then cut in the butter using a pastry blender or fork until the mixture resembles coarse crumbs. Add the milk and stir until the mixture pulls away from the sides of the bowl.

• Use 1 heaping tablespoon for each biscuit, dropping the dough onto baking sheets treated with nonstick spray. (You can also use pan liners, such as parchment or nonstick aluminum foil.) Bake until golden brown, about 20 to 30 minutes.

Heathful Fat Facts

Most commercial bread not only contain lots of preservatives (most of which aren't even listed on the label), they also usually use shortening, which contains hydrogenated oil, a less healthy fat choice. You can substitute olive or other cold-pressed vegetable oil — like canola — for the butter in any bread recipe. This will significantly reduce the overall amount of saturated fat. If you use butter, be sure to use unsalted; otherwise, the bread will be higher in sodium, plus the higher moisture content of salted butter can affect the amount of flour needed to produce a good texture.