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 smoked 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.
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