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

Berry-Lemon Cornmeal Biscuits

Nonstick cooking spray 1 1/2 cups all-purpose flour 1/2 cup cornmeal 2 tablespoons granulated 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)

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°F (205°C) oven for 14 to 16 minutes or until golden brown. Cool slightly on a wire rack. Serve warm.

Makes 16 biscuits.

Nutritional facts per serving: calories (1/16 of recipe): 99, total fat: 3g, saturated fat: 2g, cholesterol: 9mg, sodium: 142mg, carbohydrate: 15g, total sugar: 4g, fiber: 1g, protein: 3g, vitamin A: 0%, vitamin C: 4%, calcium: 7%, iron: 4%, starch: 1diabetic exchange, fat: .5diabetic exchange