From Pat Barger at Queen Anne Community Kitchen, adapted from Eating Well, 2008
Combine 1 1/2 c all purpose flour, 1/2 c cornmeal,
1 T baking powder, 1/2 t baking soda, 1/2 t salt and
1/4 t pepper in a food processor. Pulse to mix .
Add 1/2 c shredded extra sharp cheddar and 2 T cold butter cut in 1/2” cubes. Pulse until mixture is pebbly and has small lumps. Transfer to a bowl.
Add 3/4 c reduced fat sour cream, 1/4 c snipped fresh chives and 1 T honey and stir until combined.
Add 3 T milk and stir until the dough just comes together. Add a little extra milk if needed. Don’t overmix.
On floured surface, pat dough into a rectangle about 9 x 5 inches, about a half inch thick. Divide the dough evenly into 12 squares. Place on ungreased baking sheet.
Bake at 400 degrees until lightly browned– 14 to 16 minutes. Serve warm or at room temperature.
Do not double this recipe; a regular home food processor can not handle a double batch. Make separate batches if you need more.
To freeze, let cool before packaging. To serve, thaw at room temperature. Do not thaw in MW– makes them tough and limp.
Makes 6 servings, 2 biscuits per serving