Description Edit

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

Ingredients Edit

Directions Edit

  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 Edit

Cat's Recipes Y-Group

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