Cranberry Biscuits with Smoked Turkey

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.

Yield: 10 servings (serving size: 2 biscuits)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 201
  • Calories from fat: 17%
  • Fat: 3.7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1g
  • Protein: 12.7g
  • Carbohydrate: 27.8g
  • Fiber: 0.7g
  • Cholesterol: 1mg
  • Iron: 1.5mg
  • Sodium: 452mg
  • Calcium: 53mg

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)

Preparation

  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.
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