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Maque-Style Mexican Bisquetes
Maque is a bakery/café with multiple locations in Mexico City. During a visit to the Condesa shop, we became particularly enamored of their bisquets. Mexican bisquets are common, but Maque’s stand out as unique. The deeply golden oversized buns featured a crumb that is light and airy, yet rich and substantial—a perfect marriage of French brioche and American biscuit, with slightly more sweetness. Maque’s recipe is proprietary, so drawing on our baking experience and working from memory, we eventually devised a recipe that we think is a good approximation. The dough requires bread flour for strength and both yeast and baking powder for leavening. You will need a 2¾- to 3-inch round biscuit cutter to stamp out the dough rounds, along with a 1- to 1¼-inch cutter (or an inverted jigger) to score the circle in the center, a hallmark of all Mexican bisquets. Store leftovers at room temperature in an airtight container for up to three days; to reheat, wrap the biscuits in foil and place in a 350°F oven for 6 to 8 minutes.
Makes eight or nine
3-inch biscuits
Tip
Don’t knead the dough vigorously, as if it is bread dough. Handle it more gently to avoid too much gluten development, which will make the biscuits tough, but it can withstand a slightly firmer hand than pie dough. The butter-rich dough is sticky, so make sure to flour the cutters before each use.
2 hours
45 minutes active, plus cooling
Ingredients
-
2
teaspoons instant yeast
-
6
6 tablespoons whole milk, room temperature, plus 1 teaspoon
Directions
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01In a 2-cup liquid measuring cup or medium bowl, sprinkle the yeast over the 6 tablespoons milk. Let stand for 10 minutes. Meanwhile, in a small bowl, whisk the eggs until well combined. Measure 2 tablespoons beaten egg into a small bowl, whisk in the remaining 1 teaspoon milk; cover and set aside to use as the egg wash.
Reviews
December 23, 2025
Thanksgiving Hit of the Table
I made these the day prior to Thanksgiving, just to test them. Not only did they come out light, fluffy and delicious, we had a few friends over for cocktails and ended up eating all of them. I whipped up a batch and froze them raw the next morning, until evening, when i just put them in the oven to bake. A huge hit at the table. It did take much longer in the oven for the frozen ones to bake, but we pulled them out mid-meal and passed them around and people were so happy. Definitely a staple now in our house
August 23, 2025
Delicious
I’ve made these biscuits twice now. The first time, I followed the recipe and used 3 cups of flour, but the dough turned out quite stiff. For the second batch, I used 330 grams instead, and the texture was spot on—not sticky, not stiff, just right. Both times, I refrigerated the dough overnight, shaped the biscuits in the morning, and let them proof—first for 1 hour (3 cups), then 1 hour and 30 minutes the second time (for 330 grams). The original batch came out fine, but with less flour, the second batch was noticeably fluffier and more beautiful. Milk Street, could you please confirm if 411 grams is the intended amount?
May 24, 2025
Deliciously light
A truly lovely recipe, with deliciously soft and light texture. The dough is quite wet - I honestly thought I had made a mistake in measuring - but trust in the process! I didn't even have any problems with the dough sticking. I have had two today (whoops!); one while still warm, with Cornish clotted cream and black cherry jam, and the other room temperature with smoked Brunswick ham, cheddar, mustard and pickles - all absolutely delicious. I will definitely be making these again.
May 22, 2025
Delicious
Delicious and easy.
November 23, 2025
Make ahead?
The biscuits are delicious! Can they be refrigerated longer than an hour? Wondering if I can hold them in the fridge for a few hours, then roll them out and bake.
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