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Berry-Lemon Cornmeal Biscuits




Source of Recipe


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Recipe Introduction


Cornmeal adds a crunchy bite to these biscuits. Use fresh berries—frozen berries may make the batter too wet and discolor the biscuits


List of Ingredients




Nonstick cooking spray
1-1/2 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 tablespoon finely shredded lemon peel
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter
3/4 cup fat-free milk
1/2 cup light dairy sour cream
1 cup fresh raspberries and/or blueberries (do not use frozen berries)



Recipe



Coat a large baking sheet with cooking spray; set aside. In a large bowl stir together flour, cornmeal, sugar, lemon peel, baking powder, baking soda and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture.
In a small bowl combine milk and sour cream. Add all at once to flour mixture. Stir just until moistened. Gently fold in raspberries.
Drop dough by rounded tablespoons 1 inch apart on the prepared baking sheet, forming 16 biscuits. Bake in a 400 degree F oven for 14 to 16 minutes or until golden brown. Cool slightly on a wire rack. Serve warm.