Cranberry biscuits with smoked turkey
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Bread flour |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 2 | tablespoons | Vegetable shortening |
| 3 | tablespoons | Sugar |
| 1 | pack | Dry yeast |
| ⅔ | cup | Warm nonfat buttermilk, 105 to 115 dregrees |
| 2 | tablespoons | Warm water, 105 to 115 degrees |
| ½ | cup | Dried cranberries |
| Vegetable cooking spray | ||
| 1 | pounds | Thinly sliced cooked turkey breast |
| Spicy Mustard, (optional) | ||
Directions
Combine first 3 ingredients in food processor, and pulse 2 times or until blended. Add shortening, and process for 10 seconds or until blended.
Dissolve sugar and yeast in warm buttermilk and water in a small bowl; let stand 5 minutes. With processor on, slowly add yeast mixture through food chute; process until dough leaves sides of bowl and forms a ball.
Turn dough out onto a lightly floured surface, and knead in cranberries.
Roll dough to ½-inch thickness; cut with a 2-inch biscuit cutter into 20 biscuits.
Place on a baking sheet coated with cooking spray. Let rise, uncovered, in a warm place (85 degrees), free from drafts, 20 minutes or until puffy.
Bake at 425 degrees for 8 minutes or until golden. Split biscuits, and fill each with ¾ ounce turkey. Yield: 10 servings (serving size: 2 biscuits).
Per serving: 198 Calories; 4g Fat (18% calories from fat); 15g Protein; 26g Carbohydrate; 20mg Cholesterol; 749mg Sodium Serving Ideas : Serve with Spicy Mustard, if desired.
NOTES : The biscuits are a breeze to make in the food processor; or you can make them by hand.
Recipe by: Cooking Light, April 1995, page 64 Posted to MC-Recipe Digest V1 #411 by igor@... on Jan 28, 1997.