2 C. bread flour
1 tsp. baking powder
1/4 tsp. salt
2 T. vegetable shortening
3 T. sugar
1 package dry yeast
2/3 C. warm nonfat buttermilk (105° to 115°)
2 T. warm water (105° to 115°)
1/2 C. dried cranberries
Vegetable cooking spray
1 lb. 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°), free from drafts, 20 minutes or until puffy. Bake at 425° for 8 minutes or until golden. Split biscuits, and fill each with 3/4 oz. turkey. Serve with Spicy Mustard, if desired.

Yield: 10 servings
Serving size: 2 biscuits

Calories: 201
Fat: 3.7g
Fiber: .7g