1/3 cup shredded reduced fat cheddar cheese
2 tablespoons shredded carrot
1/2 teaspoon dried thyme leaves
1 2/3 cups all purpose flour
1/3 cup cornmeal
1 tablespoon sugar
1 tablespoon baking powder
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%) milk
Preparation Instructions:
Preheat oven to 450 degrees. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, cheddar cheese, carrot, thyme leaves, 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 a 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 inch 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.