Berry-Lemon Cornmeal Biscuits

  • Nonstick cooking spray
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 2 Tbsp granulated sugar
  • 1 Tbsp finely shredded lemon peel
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3 Tbsp 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) image placeholder

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
Submitted by: Recipe Group Member