1-2/3 cups all-purpose flour
1/3 cup cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon dried minced onion or minced onion
1/2 teaspoon cream of tartar
1/8 teaspoon salt
Dash ground red pepper (cayenne)
1/3 cup shortening, butter, or margarine
1/2 cup reduced-fat sour cream
1/2 cup low-fat (1% milkfat) milk
Preheat the oven to 450 degrees. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, onion, cream of tartar, salt, and red pepper. Using a pastry blender or 2 knives cut in the shortening until the mixture resembles coarse crumbs. Add sour cream and milk all at once and stir just until soft dough forms.
Knead on a lightly floured surface for 30 seconds, then pat or roll until 3/4 inch thick. Using a 2-1/2 biscuit cutter, cut into 12 to 14 biscuits, rerolling and cutting the scraps. Place on an ungreased baking sheet. Brush the tops with a little additional milk if you like. Bake for 10 to 12 minutes or until golden. Serve warm. Makes 12 to 14 biscuits.