When you make a pie, you roll the pie crust dough to a size about an inch larger than the pie dish. You fit the dough into the dish or over the filling and, to make everything look neat, the jagged edges are trimmed. The trimmings become leftovers that are often too small to make another full-sized pie crust with. Last January, I wrote about what I do with leftover pie crust dough by making tea biscuits.
Well, I just came up with another idea.
This time, I made savory biscuits cum bread sticks that went wonderfully with a simple pasta dish that Speedy and I shared yesterday afternoon. There is layering involved in the process so that the biscuits are thicker, lighter and, though crisp outside, they are softer inside which make them more like bread sticks than biscuits.
Take the leftover pie crust dough and flatten with your hands. Sprinkle with flour.
Roll out into a thin rectangle. Sprinkle the herbs and spices over the entire surface.
Take a long side of the dough and fold to cover all the herbs and spices.
Roll again to flatten.
Repeat the folding process.
Roll to flatten a last time.
You now have four layers of dough with herbs and spices in between.
Cut the dough into sticks about three-quarters of an inch wide and four to six inches long.
If you have excess (the irregularly shaped sides), roll out to flatten and cut into 3/4″ x 4″ to 6″ sticks as well. Keep at it until you have no excess left.
Arrange the cut dough about an inch apart on the lined baking tray. You may brush them with a little softened butter, if you like.
Bake in a 425F oven for about 15 minutes or until lightly browned.
The biscuits cum bread sticks are great for munching by themselves. Or serve as an accompaniment to a pasta dish in lieu of the usual toast.