2 C. bread flour
\n1 tsp. baking powder
\n1\/4 tsp. salt
\n2 T. vegetable shortening
\n3 T. sugar
\n1 package dry yeast
\n2\/3 C. warm nonfat buttermilk (105\u00b0 to 115\u00b0)
\n2 T. warm water (105\u00b0 to 115\u00b0)
\n1\/2 C. dried cranberries
\nVegetable cooking spray
\n1 lb. thinly sliced cooked turkey breast
\nSpicy Mustard (optional)<\/p>\n
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\u00b0), free from drafts, 20 minutes or until puffy. Bake at 425\u00b0 for 8 minutes or until golden. Split biscuits, and fill each with 3\/4 oz. turkey. Serve with Spicy Mustard, if desired.<\/p>\n
Yield: 10 servings
\nServing size: 2 biscuits<\/p>\n
Calories: 201
\nFat: 3.7g
\nFiber: .7g<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00b0 to 115\u00b0) 2 T. warm water (105\u00b0 to 115\u00b0) 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…<\/p>\n