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 Tbsp 1-inch apart on the prepared baking sheet, forming 16 biscuits. Bake in a 400° F oven for 14 to 16 minutes or until golden brown. Cool slightly on a wire rack. Serve warm.Makes 16 biscuits