2 1/4 c. flour
1/3 c. sugar (plus 1 tbsp. for sprinkling over top)
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
2 tbsp. cold, butter, cut into small pieces
3/4 to 1 c. skim, buttermilk (1 g. fat each cup)
1 tbsp. Canola oil
1/2 tsp. vanilla extract
1/8 tsp. almond extract
1 tbsp. skim milk
1/4 c. sliced almonds

Spray pan with Pam, set aside. Mix flour, sugar, baking powder, soda, and salt. Cut in butter until crumbly. In small bowl, combine buttermilk, oil, vanilla and almond extracts. Make a well in center of flour mixture. Add buttermilk mixture. With fork, stir just until combined, adding extra buttermilk if necessary to form slightly sticky dough. Do NOT overmix.

Place dough on lightly floured surface and sprinkle with flour. Gently pat with finger tips to 1" thick. Cut with biscuit cutter. Brush with milk and sprinkle on sugar and almonds. Bake until golden at 400 degrees for 10-15 minutes.