No Way Jose Cuisine

This is one of the most popular savory breads in Mexico, a classic in the panaderias and in the breakfast. They are made with natural buttermilk, which is when the milk started separating by itself; you can also use whole milk and add a little bit of lime juice or vinegar to accelerate this process, or just get some buttermilk but the real and good flavor is in the natural one. 

Bisquetes (Mexican Buttermilk Biscuits)

In a bowl mix all the dry ingredients, then add the butter and brake it into the dry ingredients. 

add the buttermilk and knead gently, just until all the ingredients incorporates very well. 

dust the table with flour to spread the dough with your hands into a sheet of about one centimeter of thickness, don’t use a roller pin, we don’t want to over knead the dough much or the bread will be dense.

Using the empty can or a circle shape cookie cutter, cut some circles the closest possible to each other, separate them and place them in a sheet pan with parchment paper with about one inch apart of each other; grab the left over pieces of dough and knead again gently just to put it together and spread another sheet to cut more circles; you might repeat this again until you use all the dough.

When they all are in the sheet pan, make a small circle mark on the center if the top with the mouth if the bottle, like a belly button.

make egg wash mixing the egg with the tbsp of water with a fork, and brush the top of each circle of dough.

bake at 385 F for 40 min or until Holden brown and the Internal temperature of the Bisquetes  reaches 190 F