Bisquets (Mexican Biscuit) Recipe

This unique biscuit is a sweet treat. The sweetness is more like an American scone than a American biscuit. The bisquet is made with a duality of leaveners; baking powder and yeast, from which it derives its unique texture; a little crumbley and a little tacky. These are very rich; lots of butter and eggs!

Bisquets 

2/3 c. Warm Milk

4 t. Yeast

4 c. Flour

1 c. Sugar

1 t. Salt

6 t. Baking Powder

1 1/2 c. Soft Butter

3 Eggs +1 for egg wash

1 t. Vanilla 

First mix the warm milk and yeast together to have it start activating.

Mix flour, sugar, salt, and baking powder together in a large bowl. Add the soft butter and mix until a course sandy texture is achieved.

Beat the eggs together with the milk mixture.

Add the wet ingredients to the dry ingredients and stir until combined.

Turn out on to floured surface. Knead just enough to bring it out of the rough dough stage.

Roll the dough out into a rectangle and give it a couple envelope folds. (I explain envelope folds in my croissant recipe HERE.)

Roll the dough a final time to about 3/4 inch thickness. Cut with biscuit cutter. Use a bottle cap to cut the inner circle. (I am not sure why this is done, but it is traditionally the design.)

Place on a sheet pan. Make egg wash with 1 egg and 1 teaspoon vanilla extract. Brush wash over bisquets. Rise for 1 hour. Before the bisquets go in the oven give them a final wash with the egg wash.

Bake at 400° F. 20-30 minutes.

Enjoy!