Have made these over and over again. I have doubled and tripled this recipe and it has never let me down.
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)
More From Cooking Light
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
- 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)
- 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.
Only you will be able to view, print, and edit this note.Add Note
Cranberry Biscuits with Smoked Turkey Recipe at a Glance
More Recipes for Breakfast/Brunch