Parsley Biscuits

3 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons chilled butter or stick margarine, cut into small pieces
1/2 to 3/4 cup minced fresh parsley (substitute other herbs in smaller amounts if you like)
2/3 cup 1% low-fat milk
2/3 cup plain low-fat yogurt or light sour cream
Cooking spray
1/4 cup 1% low-fat milk

Preheat oven to 400.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Combine parsley, 2/3 cup milk, and yogurt, stirring with a whisk. Add to flour mixture; stir just until moist.

Turn dough out onto a floured surface; knead lightly 3 times. Pat dough to a 3/4-inch thickness; cut with a (2-inch) biscuit cutter. Place on a baking sheet coated with cooking spray; brush with 2 teaspoons milk. Bake at 400 for 18 minutes or until lightly browned.

Yield: 16 biscuits