Mexican Biscuits
Mexican Biscuits
Bisquets de MexicoMexican biscuits are rich and slightly sweet. When ordered in a restaurant the biscuits are sometimes split, buttered, and toasted under a broiler until the butter melts and the edges begin to turn golden. They are irresistible. Serve hot with honey or jam.
Ingrediënten
Makes about 16 biscuits
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- ½ cup cold unsalted butter or solid vegetable shortening
- 2 large eggs beaten
- 2 ⁄3 cup whole milk
Instructies
- Preheat the oven to 425°.
- In a large bowl whisk together the flour, sugar, baking powder, and salt.
- Cut in the butter or shortening until the mixture is crumbly.
- (This can be done in a food processor.
- ) Then return the dry ingredients to the bowl.
- Remove a scant 2 tablespoons of the beaten eggs to a small bowl and set aside.
- Mix the remaining egg with the milk.
- Make a well in the center of the dry ingredients and add the milk mixture all at once.
- Stir with a fork until combined.
- With your hands, work the dough together and turn the dough onto a lightly floured work surface.
- Knead gently 8 to 10 turns until the dough just holds together.
- Roll out the dough with a lightly floured rolling pin to about 3⁄4-inch thick.
- Cut into rounds with a 21⁄2-inch biscuit cutter.
- Gather the scraps, roll and cut.
- Put the biscuits on an ungreased baking sheet.
- Brush the tops with the reserved beaten egg.
- Bake until golden brown, 12 to 14 minutes.
Notes / Tips / Wine Advice:
Serve warm from the oven. If made ahead, biscuits can be split, buttered, and toasted under a broiler.
