Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal, preferably stone-ground (see Shopping Tip)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup shredded extra-sharp Cheddar cheese
• 2 tablespoon cold butter, cut into 1/2-inch cubes
• 3/4 cup reduced-fat sour cream
• 1/4 cup finely chopped fresh chives
• 1 tablespoon honey, (optional)
• 3-5 tablespoon low-fat milk

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Cooking Directions

Step 1

Preheat oven to 400°F.

Step 2

Combine flour, cornmeal, baking powder, baking soda, salt and pepper in a food processor. Pulse a few times to mix. Add cheese and butter and pulse again until the mixture looks pebbly with small oat-size lumps. Transfer the mixture to a large bowl.

Step 3

Add sour cream, chives and honey (if using) and stir with a rubber spatula until almost combined. Add 3 tablespoons milk, stirring, just until the dough comes together; add more milk as needed until the dough holds together in a shaggy mass. Don’t overmix.

Step 4

On a lightly floured surface, lightly pat the dough into a rectangle about 9 by 5 inches and just over 1/2 inch thick. Using a large chef’s knife, divide the dough evenly into 12 biscuits. Place on an ungreased baking sheet.

Step 5

Bake the biscuits until lightly browned on top, 14 to 16 minutes. Serve warm or at room temperature.