Cranberry Biscuits with Smoked Turkey

from Bowers Estate in Fort Worth, Texas
Dated 1957.

2 cups bread flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable shortening
3 tablespoons sugar
1 packet dry yeast
3/4 cup warm nonfat buttermilk
2 tablespoons warm water
1/2 cup dried cranberries
Vegetable cooking spray
1 pound thinly sliced cooked turkey breast

Combine flour, baking powder and salt in food processor. 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 425 for 8 minutes. Split
biscuits and fill each with 3/4 ounce turkey.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/