Berry-Lemon Cornmeal Biscuits
Cornmeal adds a nice, hearty texture to these lemon biscuits with fresh berries. Use fresh berries -- frozen berries may make the batter too wet and discolor the 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 Information Per Serving (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.
Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.