Subtly sweet. The nutty aroma and flavor of the sesame seeds give these honey and sesame seed biscuits a good depth of flavor. Serve with coffee or tea.
Keyword Pie crust
Prep Time 10minutes
Cook Time 12minutes
Total Time 22minutes
Servings 16two-inch biscuits
Author Connie Veneracion
excess pie crust doughthawed if frozen (see notes after the recipe)
all-purpose flourfor dusting
sesame seedsany 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.
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.Updated from a recipe originally published in March 9, 2013
Connie Veneracion's Honey and Sesame Seed Biscuits https://renaissance.mom/honey-and-sesame-seed-biscuits/ June 8, 2021