Rating: 5 stars
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The biscuits are a breeze to make in the food processor; or you can make them by hand.

Recipe by Cooking Light April 1995

Gallery

Credit: Howard L. Puckett; Styling: Cindy Manning Barr

Recipe Summary

Yield:
10 servings (serving size: 2 biscuits)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

201 calories; calories from fat 17%; fat 3.7g; saturated fat 0.9g; mono fat 1.5g; poly fat 1g; protein 12.7g; carbohydrates 27.8g; fiber 0.7g; cholesterol 1mg; iron 1.5mg; sodium 452mg; calcium 53mg.
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