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Cranberry Biscuits with Smoked Turkey

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 10 servings (serving size: 2 biscuits)
The biscuits are a breeze to make in the food processor; or you can make them by hand.

Ingredients

  • 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
  • Spicy Mustard (optional)

Nutrition 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

How to Make It

  1. Combine first 3 ingredients in food processor, and pulse 2 times or until blended. Add shortening, and process for 10 seconds or until blended.

  2. 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.

  3. 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.

  4. 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.