Bísquets con Nata
Biscuits with Clotted Cream
Cold butter and Mexican nata are rubbed into the flour in streaks for flaky layers, then the dough is folded like laminated pastry before baking golden and splitting warm for extra nata.
Bísquets con Nata
✦ Antes de Empezar
Before you cook
What is nata, and can I substitute it?
Nata is a thick Mexican clotted cream; the recipe suggests thick clotted cream as a stand-in if you can't find it. It's worked into the dough in streaks like butter and served extra on the side, so aim for something rich and fresh-tasting rather than sweetened.
Ingredientes· 10View
- 3 cupsAll-purpose flour
- 1 tablespoonBaking powder
- 1/2 teaspoonBaking soda
- 3 tablespoonsSugar
- 3/4 teaspoonSalt
- 5 tablespoonsCold butter, cubed
- 3/4 cupMexican nata or thick clotted cream
- 1/2 cupCold whole milk, plus more as needed
- 1Egg, for glazing
- As neededAdditional nata, jam, or honey, for serving
Instrucciones
6 pasosMezcla los secos
Mix the dry ingredients
Heat the oven to 425°F (220°C) and whisk the flour, leaveners, sugar, and salt.
Incorpora la mantequilla
Cut in the butter
Cut in the butter until coarse crumbs form, then add the nata and rub it lightly through the flour, leaving small streaks of fat.
Forma la masa
Form the dough
Fold in the milk just until the dough holds together, adding an extra spoonful only if dry flour remains.
Dobla y corta
Fold and cut
Pat to 3/4 inch, fold in thirds twice, and cut into rounds.
Hornea
Bake
Brush with beaten egg and bake until well risen and golden, 18 to 22 minutes.
Sirve
Serve
Split while warm and serve with more nata; the dairy should taste rich and fresh rather than heavily sweetened.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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