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/
ELOTES-PAN DULCE https://pinaenlacocina.com/elotes-pan-dulce-mexicano/