Would you like to go in a culinary tour of Latin America? Now you can! Thanks to the lovely Joan during the next 10 weeks we’ll be visiting 10 countries of our big and beautiful American continent with her Culinary Tour 2010. I am very happy that Mexico is the first stop of this tour. I’d love to show you around the whole country and invite you to sample foods from every region and corner of the country. However, that would be impossible to do in just one post. We would have to spend countless years to explore it and we don’t have that kind of time.
That’s why before we catch the plane to our next stop in the tour, I want to take you out to breakfast in my hometown, Mexico City. One of my favorite places to eat, or just sit down with a delicious cup of coffee or chocolate caliente is Los Bisquets Obregón. Their bread is one of the most delicious I’ve ever had, but my favorite thing is their bisquets.
In the past I’ve already talked about bisquets and how much I love them, but I had never made them myself. I used to buy them at the Mexican market, but Jon noticed several months back that they stopped making them. It was a bleak period for us. Until my friend Gabriela posted the recipe on her blog last month. With the recipe and the new KitchenAid mixer I got as a Christmas present I don’t have an excuse not to make them at home.
At Los Bisquets Obregón they serve bisquets cut in half, topped with refried beans and cheese, toasted in the oven and served with pico de gallo, just like molletes. But my favorite way to eat them is for breakfast. I top them with refried beans, a slice of ham and queso Oaxaca. I put them in the oven for 8-10 minutes at 350°F and put a fried egg on top when they come out and serve them with roasted tomatillo sauce. This is the best way to start the day!
Bisquets
Makes about 10 piecesThe ingredients:
- 200 gr (2 sticks) butter at room temperature
- 500 gr (17.6 oz) AP flour
- 15 gr (.5 oz) dry yeast
- 15 gr (.5 oz) baking powder
- 150 ml (1/2 cup) milk
- 2 eggs
- 1 TBSP vanilla extract
- 10 gr (about 2 TBSP) salt
- 75 gr (2.65 oz) sugar
- eggwash
The how-to (Gabriela has great pictures of the method here):
- Warm up milk and dissolve yeast in it.
- Mix flour with baking powder. Add butter and with your fingers mix it with the flour until it is incorporated.
- Add eggs, milk, yeast, vanilla, salt and sugar. Knead for 3 minutes if using a mixer or 5 minutes if kneading by hand. Be sure to not over-knead. The dough has to break easily when you pull a small piece of it. The dough will be sticky at this point, but not too sticky.
- Turn onto a floured surface and roll it into a rectangular sheet. With your fingers tear the surface of the sheet so it sticks to itself when folding it. Fold it in three and roll again. Repeat one more time.
- Roll the dough into a 3/4″ to 1″ sheet.
- With a round cutter (3″ to 4″ in diameter approx.) cut the dough and place the circles on a greased baking sheet.
- With a smaller cutter (1″ in diameter approx.) mark the circles in the middle of the bisquet.
- Brush bisquets with egg wash and let them rise in a warm place for about 45 minutes or until they double in size.
- Bake at 380°F for 15 minutes or until golden brown.
Print this recipe
¡Buen provecho and I’ll see you in El Salvador!
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Joan Nova
This looks wonderful Ben. What a scrumptious way to start the day. Thanks for bringing it to the tour!
kat
Oh, I have to hade this from Matt because he'll insist on it for breakfast everyday!
nina
A soft runny yoke just makes everything better doesn't it?? As if the bisquets could get any better!!! I'm hungry!!!
Apron Adventures
Ben those looks amazing! I'm always looking for fun new breakfast foods to try – might have to do this one
bellini valli
Thanks for the culinary journey to Mexico City Ben. This is the next best thing to being there.
Teresa
Delicioso Chico. You made Bisquets and I made Hamburger Buns. Great minds and all that. I'm going to try your recipe. Sounds like quite a delicious breakfast.
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lisaiscooking
I wish I'd eaten this for breakfast! Sounds so delicious.
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The Leftover Queen
This is a wonderful addition to Joan's culinary tour! I am so mad I missed this one!!!
pigpigscorner
I can never resist oozy yolk…looks great!
Simone (junglefrog)
That looks irresistible Ben! But then so does most of the things you post! I wanted to join the Tour around the world, but not sure if I still have time!
PJ
the bisquets look great, Ben! I always wonder how you do that magic through your lens.. great clicks as always.
Maria
They look fantastic! Love the egg gracing the top of the bisquets and oozing so deliciously.
Silvia
Me parece un bocado delicioso y una presentación espectacular.
Besos.
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Kevin
That is a tasty looking meal! You really can’t go wrong with a nice runny egg yolk!
Erica
That is a great Mexican breakfast, Ben! I would love that with a large cup of Colombian coffee
I see you in El Salvador !
zested
Oh my goodness yes, this looks delicious! It has me craving the Mexican food of my childhood. Thanks for the recipe – I'll be trying this very soon.
Juliana
Ben, these bisquets look yummie and yummier with the egg on it
Nice breakfast treat!
Cat
Sounds super delicious! This is like an entirely good for you, tricked out version of a breakfast sandwich.
Stunning photography, as always!
Cynthia
Thanks for the introduction some new!
foodcreate
Honest to goodness look so delicious
Thank you for sharing your recipe !
Have a great day !
kellypea
Hi Ben — I'll take two of those plates of yummy food. These look truly fabulous. I haven't heard of them before. No calories, right?
Hope you're doing well and hanging in there this winter.
Joanne
I love seeing what everyone has been cooking for this culinary tour. What delicious looking bisquets! I've never seen these treats before but I will definitely have to add them to my list of yeast baked goods to take on.
Jeannette
que lindos te quedaron!! una vez mas quedo tentada a prepararlos…. los tengo en mi lista de pendientes desde que los vi en el blog de nuestra querida amiga Gaby, y ahora viéndolos nuevamente aquí , me vuelvo a entusiasmar para prepararlos pronto