Biscuit Pastry Recipes

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SWEET PIE OR BISCUIT PASTRY



Sweet Pie or Biscuit Pastry image

Make and share this Sweet Pie or Biscuit Pastry recipe from Food.com.

Provided by Roxy M

Categories     Tarts

Time 10m

Yield 1 large pie

Number Of Ingredients 4

500 g self raising flour
250 g caster sugar
250 g butter
2 eggs

Steps:

  • Combine flour and sugar.
  • Rub in butter.
  • Add eggs and mix.
  • Use as desired.

Nutrition Facts : Calories 5171.2, Fat 217.6, SaturatedFat 131.7, Cholesterol 957.3, Sodium 1583.9, Carbohydrate 727.8, Fiber 16.9, Sugar 252.4, Protein 79.2

BISCUIT PASTRY



Biscuit Pastry image

This is a sweet pastry good for fruit pies or to use as a base for slices. This recipe is enough for a base and top for a 18cm pie dish or 20cm if you roll the top thinly

Provided by Coasty

Categories     Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

2 cups flour
1/4 cup vanilla custard powder
1/2 teaspoon salt
125 g butter
1 egg, separated
1/2 cup caster sugar
3 tablespoons sugar
2 teaspoons baking powder
1 -2 tablespoon ice water

Steps:

  • Sift all dry ingredients. Place in the bowl of processor.
  • Add chopped butter and whizz until it resembles breadcrumbs.
  • Add the egg yolk and whizz until mixture comes together to form a dough.
  • If needed add 1 tbsp iced water. This will depend on how dry your flour is, the weather (if it is humid and hot you probably won't need the extra water).
  • Turn out onto a lightly floured bench and form into a smooth ball. Don't knead the pastry too much or it will produce a tough pastry.
  • Wrap in cling wrap or place in a sealed container and rest in fridge for 1 hour.
  • Divide into a 1/3 and 2/3 balls, the larger for the base. Roll out the larger ball to fit your dish fill and then roll out the smaller ball, cut out a small circle from centre of pastry to allow steam to escape and place gently over you pie filling. Crimp pie edge to seal.
  • Brush the pastry with egg white and sprinkle with sugar just before baking. This gives a crunchy crust to the pie. Alternatively you can brush with a milk wash.
  • With a fruit filling bake at 350C for 45-50 minutes.
  • If you use the pastry for a slice base you can cover 2 slice tins.

Nutrition Facts : Calories 301.5, Fat 13.5, SaturatedFat 8.2, Cholesterol 59.8, Sodium 335, Carbohydrate 41.4, Fiber 0.8, Sugar 17.4, Protein 4.2

EASY BISCUITS



Easy Biscuits image

Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen

Provided by Taste of Home

Time 25m

Yield 15 biscuits.

Number Of Ingredients 5

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup cold butter, cubed
2/3 cup 2% milk

Steps:

  • Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

BASIC SWEET PASTRY



Basic Sweet Pastry image

The best pastry to use for sweet desserts like pies, tarts, tortes and tartlets etc

Provided by scott3110

Time 15m

Yield Makes Tartlets

Number Of Ingredients 0

Steps:

  • Crumb together by hand the butter in to the flour
  • Add the sugar
  • Mix in the egg and enough milk to form a soft dough - add flavour (opt)

CHEF JOHN'S BUTTER PUFF BISCUIT DOUGH



Chef John's Butter Puff Biscuit Dough image

This biscuit dough is similar to puff pastry but uses a much less fussy procedure. It works great for fruit tarts, ham and cheese turnovers, and chocolate croissants--and of course, plain biscuits served with butter and jam.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Biscuits

Time 1h30m

Yield 6

Number Of Ingredients 3

2 cups self-rising flour
¾ cup cold water, or as needed
7 tablespoons frozen unsalted butter

Steps:

  • Place self-rising flour and cold water in the bowl of a stand mixer. Using dough hook attachment knead to form a soft, slightly elastic, but not too sticky dough, about 2 minutes. Form dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
  • Place chilled dough on a floured surface and roll out to a 1/2-inch thick rectangle using just enough flour to keep it from sticking. Grate about 4 tablespoons of frozen butter onto the surface of the dough to within about 1/2 inch of the edge. Lightly flour a sheet of plastic wrap. Spread the plastic wrap, floured side down, onto the butter and gently press the butter into the dough. Carefully remove the plastic wrap.
  • Fold 1/3 of the dough over the middle third; then fold the other 1/3 over the middle into a tri-fold with 2 layers of butter. Roll dough again into a rectangle, brush off excess flour, and create another tri-fold. Roll again to about a 1-inch thickness. Wrap dough in plastic wrap and refrigerate for another 30 minutes.
  • Place chilled dough again on a floured surface, roll into a rectangle, and make another tri-fold. Roll back out again into a 1/2-inch thick rectangle. Grate about 3 tablespoons butter onto the surface of the dough. Cover with floured plastic wrap and press butter into dough. Remove plastic wrap. Give dough another tri-fold and press layers together. Roll out dough and fold in half. Roll out again, and fold in half. Roll out dough one more time. Wrap in plastic wrap and chill until ready to use.
  • Bake at 400 degrees F (200 degrees C); see Cook's Note.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 30.9 g, Cholesterol 35.6 mg, Fat 13.8 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 8.6 g, Sodium 531.9 mg, Sugar 0.1 g

BASIC BISCUIT DOUGH



Basic biscuit dough image

This simple recipe for cookie dough can be adapted to suit your tastes - experiment with different shapes and flavours

Provided by Good Food team

Categories     Afternoon tea, Buffet, Snack, Treat

Time 20m

Yield Makes about 30 cookies

Number Of Ingredients 5

250g butter, softened
140g caster sugar
1 egg yolk
2 tsp vanilla extract
300g plain flour

Steps:

  • Mix the butter and sugar in a large bowl with a wooden spoon, then add the egg yolk and vanilla extract and briefly beat to combine.
  • Sift over the flour and stir until the mixture is well combined - you might need to get your hands in at the end to give everything a really good mix and press the dough together.

Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 5 grams sugar, Protein 1 grams protein, Sodium 0.13 milligram of sodium

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