1 1/2 c flour
1 T baking powder
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 c shredded extra-sharp Cheddar cheese
2 Tbsp cold butter, cut into 1/2-inch cubes
3/4 cup reduced-fat sour cream
1/4 c finely chopped fresh chives
1 Tbsp honey
3-5 Tbsp low-fat milk
Preheat oven to 400 degrees.
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.
Add sour cream, chives and honey 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 over mix.
On a lightly floured surface, lightly pat the dough into a rectangle about 9x5" and just over 1/2" thick. Using a large chef's knife, divide the dough evenly into 12 biscuits. Place on an ungreased baking sheet.
Bake the biscuits until lightly browned on top, 14 to 16 minutes.