Recipe: Cranberry Biscuits with Smoked Turkey (yeast dough)

CRANBERRY BISCUITS WITH SMOKED TURKEY

"The biscuits are a breeze to make in the food processor; or you can make them by hand."

2 cups bread flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable shortening
3 tablespoons sugar
1 package dry yeast
2/3 cup warm nonfat buttermilk (105 to 115 degrees F)
2 tablespoons warm water (105 to 115 degrees F)
1/2 cup dried cranberries
vegetable cooking spray
1 pound thinly sliced cooked turkey breast
Spicy mustard (optional, for serving)

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 2 tablespoons warm 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 F for 8 minutes or until golden.

Split biscuits, and fill each with 3/4 ounce turkey. Serve with Spicy Mustard, if desired.

Makes 10 servings
Source: Cooking Light magazine, April 1995