Cranberry Biscuits with Smoked Turkey

Cranberry Biscuits with Smoked Turkey Recipe
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
The biscuits are a breeze to make in the food processor; or you can make them by hand.


10 servings (serving size: 2 biscuits)

Recipe from

Cooking Light

Nutritional Information

Calories 201
Caloriesfromfat 17 %
Fat 3.7 g
Satfat 0.9 g
Monofat 1.5 g
Polyfat 1 g
Protein 12.7 g
Carbohydrate 27.8 g
Fiber 0.7 g
Cholesterol 1 mg
Iron 1.5 mg
Sodium 452 mg
Calcium 53 mg


2 cups bread flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable shortening
3 tablespoons sugar
1 package dry yeast
2/3 cup warm nonfat buttermilk (105° to 115°)
2 tablespoons warm water (105° to 115°)
1/2 cup dried cranberries
Vegetable cooking spray
1 pound thinly sliced smoked turkey breast


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 1/2-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°), free from drafts, 20 minutes or until puffy.

Bake at 425° for 8 minutes or until golden. Split biscuits, and fill each with 3/4 ounce turkey. Serve with Spicy Mustard, if desired.

Linda West Eckhardt,

Cooking Light

April 1995
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