Best 2 Biscuit Pastry Recipes

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**Biscuit Pastry: A Culinary Delight with Endless Possibilities**

Biscuit pastry, a versatile and delectable dough, holds a special place in the culinary world. Its flaky texture, golden-brown exterior, and ability to transform into a myriad of sweet and savory treats make it a beloved choice among bakers and pastry enthusiasts. This article presents a collection of biscuit pastry recipes that showcase its versatility and creativity, offering a range of options to suit every taste and occasion. From classic biscuits and scones to elegant tarts and savory pastries, these recipes provide a comprehensive guide to mastering the art of biscuit pastry. Prepare to embark on a delightful journey of baking as we explore the wonderful world of biscuit pastry.

Here are our top 2 tried and tested recipes!

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

Tips:

  • Use cold butter. This will help to create a flaky pastry.
  • Work quickly. The more you work the dough, the tougher it will become.
  • Chill the dough before baking. This will help to prevent it from spreading too much in the oven.
  • Use a sharp knife to cut the dough. This will help to create clean edges.
  • Bake the pastry at a high temperature. This will help to create a golden brown crust.

Conclusion:

Biscuit pastry is a versatile dough that can be used to make a variety of delicious pastries. With a little practice, you can master the techniques for making this pastry and impress your friends and family with your baking skills. So what are you waiting for? Start baking today!

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