Sour Cream Biscuits

Photo copyright © Michael Jensen, From Like Grandma Used to Make

Ingredients

• 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

• 1

  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.
• 2

  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.
• 3

  Brush the tops with a little additional milk if you like. Bake for 10 to 12 minutes or until golden. Serve warm.