Herb-Sour Cream Biscuits

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.1 teaspoon basil dried
• 0.3 cup flour all-purpose
• 1 teaspoon flour all-purpose
• 1 tablespoon cup heavy whipping cream sour low-fat
• 1 teaspoon butter chilled reduced-calorie
• 1 teaspoon onion minced
• 1 Dash salt 
• 1 tablespoon skim milk 
• 0.3 teaspoon sugar 

Equipment

• bowl
• baking sheet
• oven
• blender

Directions

1. Combine first 4 ingredients in a small bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Stir in basil.
2. Combine milk, sour cream, and onion, stirring well.
3. Add to dry ingredients, stirring with a fork just until dry ingredients are moistened.
4. Sprinkle 1 teaspoon flour evenly over work surface. Turn dough out onto floured surface, and knead 4 or 5 times.
5. Roll dough to 1/2-inch thickness; cut into rounds with a 2 1/2-inch biscuit cutter.
6. Place rounds on an ungreased baking sheet.
7. Bake at 425 for 13 to 15 minutes or until golden.