| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Sandwiches |
10 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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.
Recipe by: Cooking Light, April 1995, page 64
Posted to MC-Recipe Digest V1 #411 by igor@digex.net on Jan 28, 1997.
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