Best 2 Biscuit Pastry Recipes

Biscuit pastry is a light and flaky pastry that can be used for a variety of dishes, from savory pies and quiches to sweet pastries and cakes. It is made with flour, butter, water, and salt, and can be made by hand or with a food processor. Biscuit pastry is a versatile pastry that can be used for a variety of dishes, making it a popular choice for home cooks and professional chefs alike. With its light and flaky texture, biscuit pastry is the perfect foundation for any dish.

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

Ingredients

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

Ingredients

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:

Mise en Place: Before beginning, assemble all ingredients and equipment. This will help ensure a smooth and efficient cooking process.
Choose the Right Flour: All-purpose flour is the most common type used for biscuits and pastry. However, bread flour, cake flour, or a combination of different flours can also be used to achieve different textures and flavors.
Be Gentle With the Dough: Overworking the dough can result in tough biscuits and pastry. Handle the dough gently and avoid kneading it too much.
Keep the Dough Cold: Chilling the dough before baking helps to create flaky layers. Consider refrigerating the dough for at least 30 minutes before baking.
Use Chilled Butter: Cold butter helps to create pockets of steam during baking, resulting in flaky layers. Cut the butter into small pieces or grate it frozen for best results.
Don't Overmix the Batter: Overmixing the batter can result in tough biscuits or pastry. Mix the ingredients until just combined.
Preheat the Oven: Always preheat the oven to the desired temperature before baking. This ensures that the biscuits or pastry will bake evenly.
Bake at a High Temperature: Most biscuits and pastry recipes require baking at a high temperature (400°F or higher) for a short period of time. This helps to create a crispy exterior and a fluffy interior.
Don't Overbake: Overbaked biscuits or pastry will be dry and crumbly. Bake the items until they are golden brown and a toothpick inserted into the center comes out clean.
Let Them Cool: Allow the biscuits or pastry to cool slightly before serving. This will help them to set and develop their full flavor.

Conclusion:

With careful attention to ingredients, technique, and baking methods, you can create delicious and flaky biscuits and pastry that will impress your family and friends. Remember to practice, experiment with different recipes, and enjoy the process of creating these classic baked goods.