Bisquets (Mexican biscuits) 

Bisquets (Mexican biscuits) are incredibly easy to make and can be ready in just minutes. With only a few ingredients—some are flour, butter, milk, and eggs—this delightful pan dulce recipe will help you create a new family favorite. Keep reading, and I’ll guide you through each step to ensure your biscuits come out perfectly golden and fluffy.

Bisquets de Mantequilla | Butter Biscuits 

Part of our Mexican culture is gathering with family, friends, or neighbors and sharing food in any way possible, like a cup of coffee and pan dulce. This tradition is still very present even with 90º degree weather and no AC inside the houses like my hometown.

In This Post

• Bisquets de Mantequilla | Butter Biscuits 
• How to Make Mexican Bisquets 
• Notes, Tips and Variations:
• What to serve with Bisquets (Mexican Biscuits)
• Frequently Asked Questions About Mexican Biscuits.
• 📖 Recipe
• 💬 Comments

For as long as I can remember, people used to stop at the bakeries after a long day of work and grab a few pieces of freshly baked pan dulce for a light merienda (afternoon snack) or the next morning's breakfast. Today, those same bakeries are still in business, and a few more specialize just for conchas or bisquets like this one. 

Many bakeries make freshly baked Mexican sweet bread at specific times, and people often line up outside in droves each afternoon to buy them and take them home. This recipe comes from one of those specialty bakeries, as one of my sisters had the luck of working next to one.

During her free time, she would strike up conversations with the bakers and learn about their techniques and recipes. So, If you ever wonder how to make these Mexican biscuits or just looking to add a new pastry to your morning routine, try this recipe. They are amazing, and I know you would love them as much as I do. 

How to Make Mexican Bisquets 

Here is a list of ingredients you will need to make these Butter biscuits:

Ingredients:

• Warm Milk
• Active Yeast
• All-purpose flour
• Sugar
• Baking powder
• Baking soda
• Salt 
• Cold Butter
• Eggs

Instructions: 

This recipe is very straightforward, but I will break it into sections to make it easier to follow, as some steps are crucial to obtaining the perfect biscuit. 

Mix Dry Ingredients 

• First, warm the milk in your microwave for about 30 seconds until it is lukewarm.
• Then, add the rapid yeast to the milk and let it rest while we mix the rest of the ingredients.

• Whisk together the flour, baking powder, sugar, and salt in a large mixing bowl. 

• Cut the butter into small pieces and add it to the flour mixture. 

• Work the butter into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs. 

Note: You can make all or part of the recipe ahead of time by mixing all of the dry ingredients with the butter. Then, place this mix in a ziplock bag in your freezer for up to 3 months. When you are ready to make them, follow the next steps. 

• Add one egg to the milk/yeast mixture and whisk thoroughly. 

• Then, add this mixture to the bowl with the dry ingredients until everything is incorporated. Lightly knead the dough by gently folding it over itself a couple of times, until you have a soft dough.

Note: Be sure to work the dough evenly. 

Preheat the Oven

• Preheat your oven to 400°F. If you have an oven thermometer, use it to ensure your oven is at the right temperature. Line a baking sheet with parchment paper or lightly grease it with shortening.

Shape the Biscuits and Bake

• Turn the dough onto a lightly floured surface and gently knead. Do not over-mix! The texture should be very soft and manageable.

• Stretch the dough to about 12 inches long by 9 inches wide with a flour-dusted rolling pin.

• Fold the flat dough inward in three sessions, scraping the surface of the dough between each fold with your fingers.  

• Repeat the process two more times. This step will give the biscuits their signature layers. 

• Then, in the last stretch, pat the dough into a 1-inch thick rectangle. Use a 3-inch round cookie cutter to form the biscuits.
• Press straight down without twisting to ensure even rising.
• You will only be able to form a few of the biscuits. The remaining dough would have to be rolled out again and folded a few times for the remaining biscuits.  
• With the help of a soda bottle finish (mouth) or a 1-inch small pastry tip, gently press in the middle of the biscuit without cutting all the way through to form the belly bottom of the pan dulce.  

• Place the biscuits onto the prepared baking sheet. 
• Mix the remaining egg with a teaspoon of vanilla in a small bowl to make the egg wash, and varnish the biscuits with a brush.

Note: Once you form the biscuits, allow them to rest for about 20 minutes to rise. If you are in a hurry, you can skip this step, but for better results, let them rest. Meanwhile, place the egg wash in the refrigerator. 

• After 20 minutes, brush them with the egg wash for the second time. 
• Bake for about 15 minutes or until the tops are light golden brown.

¡Buen provecho!

Notes, Tips and Variations:

• Use Cold Butter, as this is key to achieving flaky layers. Keep the butter cold until you're ready to mix them.
• The milk has to be slightly lukewarm to help the dry yeast rise, let it rest for a few seconds to cool off before mixing. 
• Don't Overmix, as the dough can result in dense, tough biscuits. Mix until the ingredients just come together.
• Make sure your leavening agents are fresh for the best rise.
• You'll need to brush the biscuits with the egg mixture twice to get them shiny with a yellow top.

What to serve with Bisquets (Mexican Biscuits)

These easy, fluffy biscuits are perfect for a quick breakfast, a brunch treat, or a comforting afternoon snack. Biscuits are frequently paired with coffee (especially café de olla, a traditional Mexican coffee with cinnamon and piloncillo) coffee with milk, or Mexican hot chocolate, particularly during la merienda (afternoon snack). You can also serve your homemade biscuits warm, with butter, honey, or your favorite jam. 

More Authentic Mexican Recipes To Enjoy

If you enjoyed this recipe for homemade biscuits recipe, take a look at some of these other pan dulce recipes:

• No yeast donuts 
• Mexican pink cake
• Mexican bread pudding 
• Concha recipe 

If this recipe was helpful to you, please come back and let me know your experience. Please leave us a comment below and tell us all about it! 

Frequently Asked Questions About Mexican Biscuits.

Here’s a list of frequently asked questions, along with their answers:

What are Mexican Bisquets?

Mexican bisquets are a traditional type of pan dulce. They are slightly sweet, tender and fluffy biscuits often served alongside coffee. They tend to have a denser texture and a hint of sweetness. The best way to eat them is by splitting them in half, warm in a hot comal with a spread of butter on them.

How are Mexican bisquets different from American biscuits?

While both are soft and flaky, Mexican bisquets tend to be fluffier and slightly sweeter than American biscuits. They are often larger and have a denser but still soft texture. Some recipes may include milk or eggs, contributing to their distinctive texture.

Can I add flavorings to Mexican bisquets?

Yes! You can add citrus zest (orange or lemon) for a fresh flavor or fresh fruit, like blueberries, for a fruity touch.

Are Mexican bisquets eaten with toppings or fillings?

Mexican bisquets are often split and served with butter, jam, honey, or Cajeta (dulce de leche). They can also be enjoyed with savory fillings such as ham, cheese, or scrambled eggs. Occasionally, they’re served as an afternoon snack with café de olla, (Mexican spiced coffee).

How do I store my Mexican Bisquets?

After baking, allow the bisquets to cool completely. Then, store them in an airtight container or a resealable plastic bag. They keep well at room temperature for up to 2 days or you can freeze them for up to 3 months.

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