Title: Turkey Gobbler Biscuits
Categories: Bread
Yield: 8 Biscuits

1	cn	Pillsbury Grands, Refrig.
		Buttermilk Biscuits
2		To 3 tsp. milk
16		Dried Currants or 4 raisins,
		Quartered
8		Shelled sunflower seeds
16		Pieces pimiento or red bell
		Pepper, cut into 1/8 x 1/2
		Pieces

Heat oven to 375 degrees. Separate dough into 8 biscuits. Cut 1/2 inch piece off each biscuit; set small piece aside to use for body. To form feathers, cut each large piece of dough at about 1/4 inch of straight edge. 2 inches apart on ungreased cookie sheets. Place each body piece of dough, cut side down, on center of each feather portion allowing 1/4 inch of body to drop below straight edge. Press lower half of each body piece firmly, allowing top half of each piece to remain puffy, forming head. Brush dough with milk. For eyes, press 2 currants into each head. For beak, press sunflower seed below eyes. Arrange pimiento piece just below beak to form "wattle". Bake for 10 to 15 minutes or until golden brown. Immediately remove from cookie sheets. Serve warm.

Nutritional Info: 1 biscuit; Cal.-210, Protein-4 gr., Carbo.-24 gr., Fat-10 gr., Chol.-2 mg., Sodium-580 mg.

Dietary Exchanges: 1 1/2 Starch, 2 Fats

: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994

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