Recipe - Cranberry Biscuits With Smoked Turkey

2 cup Bread flour
1 teaspoon Baking powder
One fourth teaspoon Salt
2 tablespoon Vegetable shortening
3 tablespoon Sugar
1 pack Dry yeast
2/3 cup Warm nonfat buttermilk, 105
to 115 dregrees
2 tablespoon Warm water, 105 to 115
degrees
One half cup Dried cranberries
Vegetable cooking spray
1 pound Thinly cut or sliced up cooked turkey
breast
Spicy Mustard, (optional)

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 1/2inch thickness; cut with a 2inch 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 Three fourths 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 MCRecipe Digest V1 #411 by igor@digex.net on Jan 28, 1997.