Biscuit Pastry Food

BISCUITS

Steps:

• Preheat oven to 425 F Mix first 4 ingredients together in a bowl.
• Cut in butter with a pastry blender or a fork, or two knives, until crumbly.
• Add milk.
• Stir until it forms a ball.
• Add a bit more milk if necessary to make a soft dough.
• Roll or pat to 1 inch thick. (I usually pat the dough).
• Cut into circles with a biscuit cutter or a floured glass.
• Arrange on a greased baking sheet.
• Bake in 425 F for about 10- 12 minutes or until risen and nicely browned. (in my oven it usually takes 15 minutes).
• This is supposed to make 12, but I almost always only get 11 biscuits, with the size of the glass that I use.
• Variations: Try adding some fresh or dried herbs. Some good pairings are basil and oregano, or parsley and fresh ground black pepper, or thyme and garlic, or add some grated sharp or old cheddar cheese.

BISCUIT CRUST

Steps:

• In a medium bowl whisk together flour, salt and baking powder.
• Cut in the butter to resemble coarse cornmeal.
• Add the milk and quickly stir to gather dough into a ball.
• Gently, on a lightly floured board roll out to fit the pie plate or top of a deep dish pie.
• **Ifyou need this partially baked roll the biscuit dough 1/4 inch thick, place lined pie plate/dish in a 350 degree oven for 10 minutes, fill and continue recipe for pie.

BISCUIT PASTRY

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.

SWEET PIE OR BISCUIT PASTRY

Steps:

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

EASY FAST BISCUIT PASTRY

Steps:

• Preheat oven 350°F.
• Dip each biscuit in melted oleo (margarine) and then in brown sugar, on both sides, and place in a 10" pie plate or pan of your choice.
• Make an indentation in center of biscuit and put about 1 teaspoon strawberry jelly, or fruit of your choice. I have used cherry and raspberry which is delicious too.
• Bake about 10 minutes or more until nice and golden brown.
• Great with vanilla ice cream or coffee.

CHEF JOHN'S BUTTER PUFF BISCUIT DOUGH

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.