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
- 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
- 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.
CORTADILLOS MEXICANO https://pinaenlacocina.com/cortadillos-mexicanos-la-panaderia-pink-cake/
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/
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!
Gabriela C Langholff
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!