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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!
Course Bread
Cuisine Mexican
Prep Time 35 minutes
Cook Time 18 minutes
Total Time 53 minutes
Servings 12 Bisquets


  • 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.


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.