Bisquets or biscuits, is the word that describes these home cook’s version of this popular pan dulce(sweet bread). When I was a kid and my parents would walk in with that paper bag full of pan dulce, my eyes would light up! I have to confess that when I opened up that bag, I wasn’t looking for the bisquets! Lol! Those were always reserved for mom, or for grown ups. Or maybe mom always ate them because they were only pan left in the bag. I am sure that was it. That’s what moms do for their kids.
I never considered myself a good baker. But, over the years I have challenged myself and I am so happy that I did! Want more home-style pan dulce? Click the link! CONCHAS! https://pinaenlacocina.com/sugar-and-spice-mexican-pan-de-dulce-soft-yeast-bread/
Bisquets -Mexican Bakery Sweet Biscuits
Ingredients
- 3 cup ap flour
- 2 tbs baking powder
- 1 tbs salt
- 1 tbs active dry yeast
- 3/4 cup organic cane sugar
- 2 sticks unsalted butter
- 4 large eggs at room temperature
- 1/3 cup milk
Instructions
- In the bowl of the stand mixer, whisk together the dry ingredients. Cut in the butter until you have small crumbles. Mix in 3 eggs and the milk just until the dough comes together. Do not over mix.
- Transfer dough to a floured surface. Roll out, dusting with flour as needed, in a rectangle shape. It should be about 1/2 inch thick. Fold in the sides and roll out again. repeat one more time.
- Using a 2 or 2 1/2 inch biscuit cutter, cut out your biscuits and transfer them to a greased baking sheet. Using a clean empty soda bottle, gently press the tops of biscuits to make the mark in the center.
- Whisk the last egg with a little water and brush on top of biscuits. Bake in a preheated 400 degree oven for 15-18 minutes. I like to turn the broiler on at the end just to brown the tops a little more.
Notes
CORTADILLOS MEXICANO https://pinaenlacocina.com/cortadillos-mexicanos-la-panaderia-pink-cake/
MARRANITOS-COCHINITOS https://pinaenlacocina.com/how-to-prepare-mexican-marranitos-puerquitos/
POLVORONES https://pinaenlacocina.com/polvorones-con-anis-y-canelamexican-wedding-cookies/
PAN DE MUERTO https://pinaenlacocina.com/pan-de-muertoday-of-the-dead-bread-mexican-chocolate/
ELOTES-PAN DULCE https://pinaenlacocina.com/elotes-pan-dulce-mexicano/
Reader Interactions
Comments
Would Love to Hear From You
This site uses Akismet to reduce spam. Learn how your comment data is processed.
You know where I can order these?
No, sorry… This is why I bake them myself.
You may buy them at just about any Mexican panadería, but, as Sonia comments, they are best home made!
Homemade is best. It’s fun to recreate them at home too!
great, thanks I can wait to make them, my panaderia in town is really good but they don make these!
I taught myself many pan dulce recipes because there were no panaderias where I live. I have really enjoyed the process!
I made these today i must have done something wrong because they came out more like cookies 😐
Do you mean the texture of them on the outside or they were flat? Bisquets when first baked up will have a harder exterior. But once you store them, they soften a bit. Maybe you need to bake them less time. I am not sure unless I am there what could have happened.