Dough, sweet or savory, comes in many compositions, it can be kneaded or mixed and there are many cooking and baking methods. A big difference is also whether yeast or a leavening agent (baking powder) has been added and whether the dough needs to rise, rest or not.
Doughs with a higher fat content contain less water and are less elastic than bread doughs. They are often called shortbreads. Doughs that use other leavening agents than yeast are called Quick breads.