Cranberry Biscuits with Smoked Turkey

Description

From Bowers Estate in Fort Worth, Texas in 1994. Dated 1957.

Ingredients

• 2 cups bread flour
• 1-teaspoon baking powder
• 1/4-teaspoon salt
• 2 tablespoons vegetable shortening
• 3 tablespoons Sugar
• 1 packet dry yeast
• ¾ cup warm nonfat buttermilk
• 2 tablespoons warm water
• 1/2 cup dried cranberries
• Vegetable cooking spray
• 1 pound thinly sliced cooked Turkey breast

Directions

1. Combine flour, baking powder and salt in food processor.
2. Pulse 2 times or until blended.
3. Add shortening, and process for 10 seconds or until blended.
4. Dissolve Sugar and yeast in warm buttermilk and water in a small bowl, let stand 5 minutes.
5. With processor on, slowly add yeast mixture through food chute, process until dough leaves sides of bowl and forms a ball.
6. Turn dough out onto a lightly floured surface, and knead in cranberries.
7. Roll dough to 1/2-inch thickness, cut with a 2-inch biscuit cutter into 20 biscuits.
8. Place on a baking sheet coated with cooking spray.
9. Let rise, uncovered, in a warm place (85 degrees), free from drafts, 20 minutes or until puffy.
10. Bake at 425 for 8 minutes.
11. Split biscuits and fill each with 3/4-ounce Turkey.

Contributed by

Cat's Recipes Y-Group