INGREDIENTS

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  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 363
Calories From Fat: 74
Total Fat: 8.3g
Cholesterol: 62mg
Sodium: 160.4mg
Potassium: 236.9mg
Carbohydrates: 48.1g
Fiber: 2.6g
Sugar: 3.9g
Protein: 22.9g