Cranberry Biscuits with Smoked Turkey
Cooking Light, Five Star Recipes
Cranberry Biscuits with Smoked Turkey
Cooking Light, Five Star Recipes
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spicy mustard (optional) 2 cups bread flour 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons vegetable shortening 3 tablespoons sugar 1 package active dry yeast 2/3 cup warm nonfat buttermilk (105° to 115°) 2 tablespoons warm water (105° to 115°) 1/2 cup dried cranberries vegetable cooking spray 1 pound thinly sliced cooked smoked turkey breast Directions: Spicy Mustard: Combine 1/2 cup sugar, 1/2 cup dry mustard, 1/2 cup malt vinegar and 2 egg whites lightly beaten in a small saucepan. Cook mixture over medium low heat, stirring constantly, 5 minutes or until thickened. Position knife blade in food professor bowl; combine flour, baking powder, and salt in processor bowl, and pulse 2 times or until blended. Add shortening, and process 10 seconds or until blended. Combine sugar and next 3 ingredients in a small bowl; let stand 5 minutes. Slowly pour yeast mixture through food chute with processor running; 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°F), free from drafts, 20 minutes or until puffy. Bake at 425°F for 8 minutes or until golden. Split biscuits, and fill each with 3/4 ounce turkey. Serve with Spicy Mustard, if desired. Yield: 10 servings. |