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Mexican Biscuits |
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Serves: 16 Print this Recipe(Bisquets de Mexico) Category: Biscuits and Muffins Makes about 16 biscuits Mexican 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. 3 cups all-purpose flour 2 tablespoons sugar 4 teaspoons baking powder 1 teaspoon salt 1/2 cup cold unsalted butter or solid vegetable shortening 2 large eggs, beaten 2/3 cup whole milk 1. 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. 2. 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. 3. Roll out the dough with a lightly floured rolling pin to about 3/4-inch thick. Cut into rounds with a 2 1/2-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. Serve warm from the oven. If made ahead, biscuits can be split, buttered, and toasted under a broiler. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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