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!
Course Bread
Cuisine Mexican
Prep Time 35 minutesminutes
Cook Time 18 minutesminutes
Total Time 53 minutesminutes
Servings 12Bisquets
Ingredients
3cupap flour
2tbsbaking powder
1tbssalt
1tbsactive dry yeast
3/4cuporganic cane sugar
2sticks unsalted butter
4large eggsat room temperature
1/3cupmilk
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.