It’s my mother-in-law’s fault that I stopped making proper piecrusts. I blame her because during the first Christmas eve I ever spent with my future husband’s family, she served her specialty, a traditional french-Canadian pork pie called tourtière. The savory spiced filling was enveloped by a buttery, meltingly tender crust, which she told me was made from biscuit dough. As the story went, many years earlier, she’d run out of time to make a pastry dough for her tourtière and had used a fast biscuit dough instead. everyone raved, so it became her standard. Now it’s mine, too.

Since then, I’ve usedbiscuit dough而不是糕点面团几乎所有东西。它不仅是黄油和片状的，就像一个好的碎片一样，而且要花费更少的时间来制作，因为在烘烤之前不需要冷却或休息。饼干面团在烘烤时不会像糕点面团一样收缩。

Biscuit dough is endlessly versatile: I roll it very thin to makecrackers,wrap it around peaches要在苹果饺子上进行夏季即兴即兴即兴即兴，请用肉桂糖和坚果填充roll it up into pinwheels, and even use it as a tender crust for asavory tomato pie. Of course, I still turn biscuit dough intobiscuits, but following my mother-in-law’s lead, why stop there?

This versatilebiscuit doughcomes together in minutes and can be used to make not only biscuits, but many other tasty treats as well.

Recipe Ideas for Buttermilk Biscuit Dough