2 c Bread flour
1 ts Baking powder
1/4 ts Salt
2 tb Vegetable shortening
3 tb Sugar
1 pk Dry yeast
2/3 c Warm nonfat buttermilk, 105
-to 115 dregrees
2 tb Warm water, 105 to 115
-degrees
1/2 c Dried cranberries
Vegetable cooking spray
1 lb Thinly sliced cooked 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 degrees), free from drafts, 20 minutes or until puffy.
Bake at 425 degrees for 8 minutes or until golden. Split biscuits, and fill
each with 3/4 ounce turkey. Yield: 10 servings (serving size: 2 biscuits).
Per serving: 198 Calories; 4g Fat (18% calories from fat); 15g Protein; 26g
Carbohydrate; 20mg Cholesterol; 749mg Sodium
Serving Ideas : Serve with Spicy Mustard, if desired.
NOTES : The biscuits are a breeze to make in the food processor; or you can
make them by hand.
Yields
10 Servings