5 tbsp. butter (or butter substitute)
2 tbsp jellied cranberry sauce
2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp dried sage (or less, to taste)
3/4 cup ice water
1 tbsp. white distilled vinegar
1 egg white, lightly beaten

Preheat oven to 425°F.

In a microwave safe, microwave 2 tbsp. butter on high until melted. Stir in cranberry sauce. Reserve.

In a large bowl, whisk together flour, sugar, baking powder, salt and sage. Using a pastry cutter or 2 knives, cut in remaining butter.

Mix water and vinegar. Make a well in center of flour mixture.

Add vinegar/water, stir until moist dough forms. On a lightly floured surface, pat dough to 1/4-inch thick.

Using 3" turkey-shaped cutters, (or any kind of 3" cutters), cut out biscuits. Place on jellyroll pan, brush with egg white.

Bake 8-10 minutes. Cool on pan. Serve with cranberry butter.

These are great for turkey leftovers!

Submitted by: Sherry Monfils