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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Pan/Bread » Bisquets-Mexican Bakery Sweet Biscuits

Bisquets-Mexican Bakery Sweet Biscuits

September 7, 20198 Comments

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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

Bring a little piece of la panaderia, Mexican bakery, into your kitchen. When there are no Mexican bakeries nearby, you find a recipe that is close to the real thing!
5 from 6 votes
Print Pin Rate
Course: Bread
Cuisine: Mexican
Prep Time: 35 minutes minutes
Cook Time: 18 minutes minutes
Total Time: 53 minutes minutes
Servings: 12 Bisquets

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

Just know that these pan dulce recipes are a home cook’s version. They will never be the exact same as what you buy from la panaderia. There are times, to be honest, that I enjoy the home-style version more.
 
Store cooled bisquets in an airtight plastic bag or storage container for a few days.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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/

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Filed Under: Pan Dulce~Sweet Bread, Pan/Bread Tagged With: Baking, Bisquets, Bread, Pan Dulce

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Reader Interactions

Comments

  1. Danny Sanchdz

    May 29, 2020 at 11:28 am

    You know where I can order these?

    Reply
    • Sonia

      May 29, 2020 at 1:57 pm

      No, sorry… This is why I bake them myself.

      Reply
  2. Obed Gaytán

    July 12, 2020 at 10:01 pm

    You may buy them at just about any Mexican panadería, but, as Sonia comments, they are best home made!

    Reply
    • Sonia

      July 12, 2020 at 10:19 pm

      Homemade is best. It’s fun to recreate them at home too!

      Reply
  3. Gabriela C Langholff

    November 19, 2021 at 11:17 am

    great, thanks I can wait to make them, my panaderia in town is really good but they don make these!

    Reply
    • Sonia

      November 19, 2021 at 1:18 pm

      I taught myself many pan dulce recipes because there were no panaderias where I live. I have really enjoyed the process!

      Reply
  4. Claudia Maria Ramirez

    June 21, 2023 at 9:21 pm

    I made these today i must have done something wrong because they came out more like cookies 😐

    Reply
    • Sonia

      June 22, 2023 at 5:40 am

      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.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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