When making pies, it rarely happens that the pie crust dough will be exactly enough. The edges are trimmed and the trimmings become an excess. I never throw them away. I re-roll any excess into a disc, wrap it in cling film and keep it in the freezer for other uses such as…
In this recipe, excess pie crust dough is rolled thin, brushed with honey and sprinkled with sesame seeds to make these honey sesame biscuits. They are delicious.
The number of biscuits you will be able to make depends on the amount of excess pie crust dough you have. Mine was a little less than ten inches square after rolling.
The amount of honey and sesame seeds you will need depends on how many biscuits you can cut out from the dough.
Honey sesame biscuits
- 1 10-inch square pie crust dough - (thawed if frozen) measure after rolling
- 2 tablespoons all-purpose flour - for dusting
- ¼ cup honey
- ¼ cup sesame seeds - any color
- Preheat the oven to 350F.
- Line a cookie sheet with non-stick paper or silicone mat (skip this if using a non-stick cookie sheet).
- Lightly flour your work surface with flour.
- Place the thawed pie crust dough on the floured surface and sprinkle lightly with flour.
- Roll the pie crust dough to a quarter of an inch thick (mine were a bit thinner).
- Using a cookie cutter, cut out two-inch discs from the rolled dough.
- Carefully transfer the cut out discs to the prepared cookie sheet, about two inches apart.
- Brush the cut out dough with honey then sprinkle with sesame seeds.
- Bake at 350F for 12 minutes.
- Cool slightly before serving.