Bísquets
Mexican Biscuits
Cold butter and shortening are cut into the dough, then folded in thirds twice for real biscuit lamination, with a splash of lime-soured milk for extra lift.
Bísquets
✦ Antes de Empezar
Before you cook
Can I use all butter instead of the shortening or lard?
You can, though the recipe pairs cold butter with vegetable shortening (or lard) specifically for extra flakiness. If you swap in all butter, keep everything ice-cold and expect a slightly less tender crumb.
Ingredientes· 9View
Biscuit Dough
- 1.5 tspActive Dry Yeast
- 1/2 cupWarm Milk
- 3 cupsAll-Purpose Flour
- 1.5 tspBaking Powderdual-leavening for lift
- 1/4 cupSugar
- 1/2 tspSalt
- 1/2 cupCold Unsalted Butterdiced small
- 1Egg
Glaze
- 1 yolk + 1 tbsp milkEgg Yolk & Milkfor deep golden color
Instrucciones
7 pasosPrecalienta el horno
Heat the oven
Heat the oven to 425°F (220°C) and line a baking sheet.
Mezcla los secos
Whisk the dry mix
Whisk together the flour, baking powder, baking soda, salt, and sugar.
Incorpora la grasa
Cut in the fat
Cut in the cold butter and shortening until the largest pieces are pea-sized.
Forma la masa
Form the dough
Add the cold milk and fold only until a shaggy dough forms — do not knead it smooth.
Lamina la masa
Laminate the dough
Pat the dough 3/4 inch thick, fold it in thirds, rotate, and pat again; repeat once to build layers.
Corta los bísquets
Cut the biscuits
Cut with a floured round cutter without twisting. Arrange the rounds close together for soft sides or spaced apart for crisp sides.
Hornea y sirve
Bake and serve
Brush with the beaten egg and bake 18 to 22 minutes until tall and golden. Serve warm.