Bisquetes (Mexican Biscuits)

These bisquetes are flaky, tender, and have a hint of tanginess that will elevate your breakfast or tea time to new culinary heights. Let’s dive into the world of sustainable baking and give a second life to ingredients that might have otherwise been discarded.

Ingredients:

• 4 cups all-purpose flour, plus more for dusting

• 2 tablespoons baking powder

• 2 tablespoons white sugar

• 2 teaspoons salt

• 2 cups reclaimed buttermilk (expired milk left in the fridge until it separates)

• 5 tablespoons butter

• 1 egg

• 1 tablespoon water

Equipment:

• Mixing bowl

• Measuring cups and spoons

• Sheet pan

• Parchment paper

• Rolling pin

• Biscuit cutter or an empty can with both sides removed

• Glass bottle (for pressing the center)

• Pastry brush

Prep Time:

• Total Prep: 15 minutes

Cook Time:

• Bake time: 40 minutes

Total Time:

• 55 minutes

Servings:

• Makes approximately 16 bisquetes

Instructions:

1. Preheat your oven to 385°F (196°C). Line a sheet pan with parchment paper for easy cleanup.

2. In a large mixing bowl, combine 4 cups of all-purpose flour with 2 tablespoons of baking powder, 2 tablespoons of white sugar, and 2 teaspoons of salt. Stir until the dry ingredients are well mixed.

3. Cut in 5 tablespoons of butter into the dry mixture, using either a pastry cutter or your fingers, until the mixture resembles coarse crumbs.

4. Gradually pour in 2 cups of reclaimed buttermilk and gently mix until the dough just starts to come together. Avoid over-mixing to ensure tender bisquetes.

5. If the dough is very sticky, sprinkle a little more flour until it’s manageable. Turn the dough out onto a floured surface and gently knead just a few times to bring it together. Then, pat the dough out to about 1 inch of thickness.

6. Using a bisquete cutter or the open-ended can, cut out bisquetes and place them on the prepared sheet pan.

7. With the end of a glass bottle, gently press the center of each bisquete to create a small indentation.

8. In a small bowl, create an egg wash by beating together 1 egg and 1 tablespoon of water.

9. Gently brush the top of each bisquete with the egg wash, which will give them a beautiful golden-brown shine.

10. Bake in the preheated oven for 40 minutes or until the bisquetes are golden brown and risen.

11. Serve hot out of the oven with butter, jam, or your favorite bisquete accompaniment.

Cooking Tips:

• For extra flaky bisquetes, ensure your butter is very cold when you cut it into the flour.

• Do not over-knead the dough; simply bring it together to maintain tenderness.

• If you want a softer crust, cover the bisquetes with a clean towel as they cool for a few minutes.

NoWayJoseCuisine
Bisquetes (Mexican Biscuits)

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