Bisquetes

[The Rico y Suave Remix]

Traditional Mexican sweet biscuits with tender, flaky layers and a golden, buttery crust. These enriched yeast biscuits are rich and smooth perfection for breakfast or afternoon treats.

Ingredients

For Yeast Mixture:
2 tsp (6g) instant yeast
6 tbsp (90ml) whole milk (grass-fed preferred), room temperature
1 tsp (5ml) milk (grass-fed preferred) for egg wash

Dry Ingredients:
3 cups (360g) cassava flour, plus more for dusting
1/3 cup (65g) coconut sugar
2 tsp (8g) baking powder
3/4 tsp (4.5g) sea salt

Wet Ingredients:
4 large eggs (pasture-raised preferred), cold
12 tbsp (170g) butter (grass-fed preferred), cold and cubed

Steps

Activate:

In measuring cup, sprinkle yeast over 6 tbsp room temperature milk. Let stand 10 minutes until foamy and bubbly.

Prep:

Whisk eggs in bowl. Measure 2 tbsp beaten egg into small bowl, whisk with 1 tsp milk for egg wash and set aside.

Combine:

Whisk yeast mixture until dissolved, then add remaining beaten eggs and whisk until smooth and combined.

Mix:

In stand mixer with paddle attachment, mix flour, sugar, baking powder, and salt on low until combined. Scatter in cold butter cubes.

Cut:

Mix on medium-low speed until butter is in pieces no larger than 1/4 inch. With mixer on low, gradually add egg-milk mixture.

Form:

Increase to medium-low and mix until wet, shaggy dough forms with no dry bits. Scrape sides, gather dough in center, cover and refrigerate 30-45 minutes.

Roll:

Line baking sheet with parchment. Flour counter, turn out chilled dough and gently knead until smooth. Pat into 6-inch square, then roll to 8×14 inches.

Cut:

Using floured 2-3/4 inch round cutter, stamp out rounds without twisting. Place on baking sheet. Use smaller cutter to score circles on top without cutting through.

Rise:

Cover with towel and let rise at room temperature 1 hour. Preheat oven to 400°F (200°C) with rack in middle position.

Bake:

Brush surfaces and sides with egg wash. Bake 12-15 minutes until deep golden brown. Cool on baking sheet 10 minutes, then transfer to wire rack.

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Make it Good For The Gut (Optional)

Replace regular milk with whole milk kefir for probiotics and improved digestibility. Use cultured grass-fed butter for natural probiotics and enhanced flavor. Add 1 tbsp psyllium husk powder to flour for prebiotic fiber support. Include 1 tsp apple cider vinegar with live cultures in the wet ingredients for beneficial enzymes. Replace 1/2 cup bread flour with sprouted spelt flour for easier digestion and more nutrients. Use raw honey instead of sugar (reduce to 1/4 cup) for prebiotic benefits.

Remix Options

Orange Cardamom: Add zest of 1 orange and 1/2 tsp ground cardamom to dry ingredients for aromatic citrus-spice flavor. Chocolate Chip Delight: Fold 1/2 cup mini dark chocolate chips into dough after mixing for indulgent sweet version. Savory Herb: Reduce sugar to 2 tbsp, add 2 tbsp fresh chopped herbs (rosemary, thyme) and 1/2 tsp garlic powder for breakfast biscuits. Cinnamon Sugar Classic: Roll shaped biscuits in cinnamon-sugar mixture before final rise for extra sweetness and spice. Coconut Vanilla: Replace 2 tbsp milk with coconut cream, add 1 tsp vanilla extract and 1/4 cup toasted coconut flakes. Mini Party Size: Use 2-inch cutter for bite-sized biscuits, reduce baking time to 8-10 minutes, perfect for brunches and parties.

Good To Know

Yeast Activation Test: Active yeast mixture should foam and bubble after 10 minutes – if not, start over with fresh yeast for proper rise. Butter Temperature Key: Cold butter creates steam pockets during baking for flaky layers – keep cubes refrigerated until mixing time. Dough Texture Goal: Properly mixed dough will be wet and shaggy, not smooth – this ensures tender, not tough biscuits. Chilling Importance: Cold dough is easier to roll and holds shape better during baking – don’t skip the refrigeration step. Cutting Technique: Press cutter straight down without twisting to allow maximum rise, and cut as close together as possible to minimize scraps. Overnight Option: Shaped biscuits can be covered and refrigerated overnight, then brought to room temperature 1 hour before baking. Storage Strategy: Best fresh from oven, but store covered at room temperature up to 2 days or freeze baked biscuits up to 2 months, reheat in 350°F (175°C) oven.