[Update my dinner status], I'm making this tonight.
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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.
