Jessica Dee

Home baker. Dessert & Mexican bread maker.

Bisquets Caseros

Bisquets Caseros

Fluffy bisquets with an egg wash topping.
Prep Time 1 hour
Cook Time 20 minutes
Cuisine Mexican
Servings 8


  • 1 large baking sheet
  • 1 3 inch biscuit/cookie cutter
  • 1 soda bottle cap
  • 1 pastry brush
  • 1 Rolling Pin


  • 500 g all purpose flour
  • 50 g granulated sugar
  • 5 g salt
  • 25 g baking powder
  • 15 g instant yeast
  • 250 g cold unsalted butter
  • 3/4 cup cold water
  • 2 egg whites
  • 2 egg yolks


  • In a large bowl, combine flour, sugar, salt, yeast and baking powder.
    Add cold butter, combine.
    Add egg whites & water. Combine until you get a soft dough mass.
    Form dough into a ball, place onto a lightly floured work surface. Roll dough into a thick oval. Fold upper and lower ends toward the center. Turn dough lengthwise and roll again. Fold in top and bottom toward center, flip over and roll into about 1/2 in inch thickness.
    Cut out bisquets using a biscuit cutter. Using bottle cap, make an indention at top of biscuit. Cover with kitchen town and let proof 1 hour.
    Preheat oven to 370 °F
    Use left over egg yolks to brush on top of bisquets.
    Bake for 20 minutes.
Keyword biscuits, bread, pan dulce

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