Biscuits

Homemade Biscuits Recipe with Butter

Hello! We are going to prepare some traditional bisquets, those rolls with a «navel» that are a classic of Mexican bakery. They have a unique texture, between a dense bread and a flaky dough, perfect to accompany with jam or cream. It's a simple recipe, but it requires care in kneading to achieve that soft and delicious crumb.

Preparation time

Getting organized is key in the kitchen, so here's the time breakdown for you to plan your baking morning:

• Preparation: 35 minutes
• Cooking: 18 minutes
• Total: 53 minutes
• Servings: 12 pieces
• Difficulty: Intermediate

Ingredients

To achieve that authentic, homemade flavor, the quality of the raw ingredients is fundamental. Make sure your ingredients are fresh.

• 3 cups all-purpose wheat flour (plain flour)
• 2 tablespoons baking powder (Royal-type chemical leavening)
• 1 teaspoon fine salt
• 1 tablespoon of dry yeast active
• 3/4 cup organic cane sugar (or standard sugar)
• 2 sticks unsalted butter (approx. 225g), very cold
• 4 large eggs at room temperature
• 1/3 cup whole milk
• Extra flour for rolling out the dough

If you don't have active dry yeast, you can omit it if you're looking for a denser, more cookie-like texture, although you'll lose some of the typical biscuit fluffiness. If you don't have cane sugar, refined white sugar works perfectly, just adjust if you prefer less sweetness.

Utensils we will use

You don't need industrial equipment for this; with your kitchen basics, we'll achieve incredible results. We're going to need:

• A large mixing bowl
• Stand mixer (optional, can be done by hand)
• Wooden rolling pin
• Round cookie cutter (approx. 6-7 cm) or a wide-mouthed glass
• An empty and clean soda bottle (to mark the center)
• Kitchen brush
• Baking tray
• Wax paper or silicone mat

Preparation

Follow these steps carefully. The key to these biscuits is not to give the dough excessive heat with your hands.

1. Dry mix. In the mixer bowl (or your working bowl), mix the flour, baking powder, salt, dry yeast, and sugar. Give them a quick stir to integrate everything evenly.
2. Butter integration. Cut the cold butter into small cubes. Add it to the dry ingredients and work the mixture (with the mixer paddle or with your fingertips) until you get a sandy texture, similar to small crumbs. Note: We don't want a paste; there should be visible pieces of butter.
3. Addition of liquids. Incorporate 3 of the eggs and the milk. Mix only until the dough comes together. If you beat too much, you will overdevelop the gluten and the biscuits will be hard as rocks. Stop as soon as you see that the dough is homogeneous.
4. Dough lamination. Transfer the dough to a floured surface. Roll it out into a rectangle approximately 1.5 cm thick. Fold the sides towards the center (like a triptych) and roll out again. Repeat this folding and rolling process one more time. This will create delicious internal layers.
5. Cutting and shaping. Roll out the dough one last time, leaving it about 2 cm thick. Flour your cutter and cut out circles, trying to make the most of the dough. Place them on the prepared tray with a little space between them.
6. The secret of the navel. Here comes the classic trick: take an empty and clean soda bottle, flour the nozzle, and press firmly into the center of each biscuit without cutting all the way through. This creates the characteristic shape that allows them to rise beautifully.
7. Final glazing. Beat the remaining egg with a teaspoon of water. With a brush, delicately paint the surface of each piece to ensure that bright golden color.
8. Baking. Place the tray in the preheated oven at 200°C (400°F). Bake for 15 to 18 minutes. They should look golden and feel firm to the touch. If you want a more toasted shade, you can turn on the broiler for the last minute, but watch them closely so they don't burn.

To finish and serve

Once out of the oven, let them rest for about 5 minutes on the tray before transferring them to a wire rack. This moment is crucial for the crumb to finish settling. Serve them warm, they are a spectacular snack. Accompany them with a good cup of coffee or hot chocolate. If you feel adventurous, you can open them and fill them with something sweet or even use them to accompany savory dishes.

Nutritional Information

Here is an estimate of what each biscuit provides for you to consider in your daily diet.

• Calories: 320 kcal
• Proteins: 6 g
• Fats: 14 g
• Carbohydrates: 42 g
• Fiber: 1.5 g

Note: Values are approximate per piece and may vary depending on the size of the cut and the exact brands of ingredients used.

5 keys to make it perfect

Baking at home can be intimidating, but with these tips, I assure you the result will be display-worthy. Sometimes, small details make the difference between a dry bread and a memorable one.

1. The butter temperature is vital

Just like when we make pie crusts or a apple almond coffee cake, we need the butter to be very cold. Those solid bits that remain in the dough, when they enter the oven, melt and create steam. That steam generates small air pockets that give a light and flaky texture. If the butter melts before baking, you'll get a flat and greasy cookie.

2. Don't overwork the dough

This is error number one. If you knead forcefully as if it were pizza dough, you activate the gluten and the result will be elastic and tough. Treat the dough gently; we only want to combine the ingredients. It's a similar principle to what we apply in shortcrust pastries or even in a Italian cake delicate: less is more.

3. The cut must be clean and direct

When using the cutter or glass, press down in a single motion and lift. Do not twist the cutter! If you twist when cutting, you seal the edges of the dough and prevent it from rising upwards, resulting in misshapen biscuits. We want the side layers to remain open so that heat can enter and lift them.

4. The bottle trick

Marking the center is not just aesthetics. By pressing the center, we force the dough to grow around that point, creating that typical volcano shape. Additionally, it increases the surface area of golden crust, which is the most delicious part. It's an old but infallible technique.

5. Oven well preheated

We need a strong burst of heat (200°C) from the very first second. This immediately activates the chemical leavening and the butter's steam. If the oven is lukewarm, the butter will melt slowly and the bread will spread out instead of rising proudly.

When is it ideal to enjoy it?

Biscuits are incredibly versatile and hold a special place at the table. They are ideal for a late Sunday breakfast, when you have time to sit down and enjoy them freshly made with strawberry jam or cajeta. Their dense yet soft structure makes them perfect for «chopear» (dipping) in coffee with milk without instantly falling apart.

They are also the kings of the afternoon snack or the afternoon «cafecito» with friends. If you're looking to vary and not always serve cookies, these rolls elevate the gathering. Even, due to their neutral flavor (they are not excessively sweet), they work wonderfully cut in half with ham and gratinated cheese for a light dinner, or as a base for a quick dessert with whipped cream and fruits, similar to how you would serve a orange pound cake.

Comparison table

It's common to confuse bisquets with other similar breads. Here I show you how they differ so you know exactly what you're baking.

Frequently asked questions (FAQ)

Share your experience

The kitchen is a laboratory and every oven is a world. I would love to know how these sweets turned out for you and if you achieved that perfect «belly button.» Did you try them with something savory or did you go for the classic sweet? If you're a fan of individual portion desserts, maybe later you'll be encouraged to prepare some tiramisu in glasses or an elegant pannacotta with mango.

Leave your comment below, upload your photo, and share your own tricks with the community! I'm very excited to see your creations.

Culinary glossary

To help you move like a fish in water in the kitchen, here are some terms we used today:

• To sand (Arenar): Technique of mixing solid fat (butter) with flour until a texture similar to wet sand or coarse breadcrumbs is obtained.
• To proof (Leudar): Process by which dough increases its volume thanks to the action of yeast or chemical powders fermenting or reacting to heat.
• Fold: Fold the dough over itself. In this recipe, it serves to create physical layers that will separate when baked (similar to puff pastry).
• Brush: Apply a thin layer of liquid (egg, milk, syrup) over a preparation with a brush to give it shine and color.
• Preheat: Turn on the oven about 15-20 minutes before putting in the product to ensure that the temperature is stable and correct from the start.

I hope this recipe transports you to those neighborhood bakery aromas. If you're still craving more chocolate after this, be sure to check out how to make some chocolate shots for the next party. Until the next recipe!

Biscuits

Biscuits: step-by-step recipe baked to perfection with perfect texture. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: biscuits, Mexican, desserts, recipe, easy, homemade

Recipe Yield: 8 servings

Calories: 180 kcal

Preparation Time: PT15M

Cooking Time: PT20M

Total Time: PT35M

Recipe Ingredients:

• 500 g of wheat flour
• 100 g of cold butter
• 250 ml of whole milk
• 10 g of baking powder
• 5 g of salt
• Sugar to taste (optional)
• Beaten egg for glazing

Recipe Instructions:

Preparation: :

Preparation: 15 minutes

Cooking: :

Cooking: 20 minutes

Total: :

Total: 35 minutes

Servings: :

Servings: 8-10 units

Difficulty: :

Difficulty: Medium

Step 1 :

500 g of wheat flour

Step 2 :

100 g of cold butter

Step 3 :

250 ml of whole milk

Step 4 :

10 g of baking powder

Step 5 :

5 g of salt

Step 6 :

Sugar to taste (optional)

Step 7:

Beaten egg for glazing

Editor's Rating:
4.8