Cranberry Biscuits With Smoked Turkey Recipe - Cooking Index
2 cups | 125g / 4.4oz | Bread flour |
1 teaspoon | 5ml | Baking powder |
1/4 teaspoon | 1.3ml | Salt |
2 tablespoons | 30ml | Vegetable shortening |
3 tablespoons | 45ml | Sugar |
1 | Dry yeast | |
2/3 cup | 157ml | Warm nonfat buttermilk - 105 to 115F |
2 tablespoons | 30ml | Warm water - 105 to 115 degrees |
1/2 cup | 46g / 1.6oz | Dried cranberries |
Vegetable cooking spray | ||
1 lb | 454g / 16oz | Thinly sliced cooked turkey breast |
Spicy mustard - (optional) |
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 425F for 8 minutes or until golden. Split biscuits, and fill each with 3/4 ounce turkey.
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.
Source:
Cooking Light, April 1995, page 64
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