| 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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