- prep 15 min cook 10 min
- serves 12-14
- 12⁄3 cups all-purpose flour
- 1⁄3 cup cornmeal
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon dried minced onion or minced onion
- 1⁄2 teaspoon cream of tartar
- 1⁄8 teaspoon salt
- Dash ground red pepper (cayenne)
- 1⁄3 cup shortening, butter, or margarine
- 1⁄2 cup reduced-fat sour cream
- 1⁄2 cup low-fat (1% milkfat) milk
How to make it 25 minutes
Preheat the oven to 450°F. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, onion, cream of tartar, salt, and red pepper. Using a pastry blender or 2 knives, cut in the shortening until the mixture resembles coarse crumbs. Add sour cream and milk all at once and stir just until a soft dough forms.
Knead on a lightly floured surface for 30 seconds, then pat or roll until 3⁄4 inch thick. Using a 21⁄2-inch biscuit cutter, cut into 12 to 14 biscuits, rerolling and cutting the scraps. Place on an ungreased baking sheet.
Brush the tops with a little additional milk if you like. Bake for 10 to 12 minutes or until golden. Serve warm.
Nutritional Information(per serving)
- Calories: 150
- Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 4mg
- Sodium: 154mg
- Carbs: 19g
- Protein: 3g
- Fiber: 1g
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