Soft, rich, golden, and slightly sweet—these Maque-style Mexican bisquetes marry the best of a French brioche with the tender flakiness of an American biscuit. A staple of Mexican pan dulce traditions, these bisquetes are elevated to cult status by Maque, a beloved café in Mexico City known for their luxurious, oversized versions with a signature scored top. This home adaptation, while not identical to Maque’s secret recipe, captures the essence: a buttery, yeasted dough enhanced with baking powder, tenderized with eggs, and crowned with a distinctive pressed center. Perfect with jam, café con leche, or just a little salted butter, they’re as at home on a breakfast plate as they are as an afternoon snack.

Ingredients

• 2 teaspoons instant yeast
• 6 Tablespoons whole milk, room temperature, plus 1 teaspoon
• 4 large eggs, cold
• 3 cups (411 grams) bread flour, plus more for dusting
• 1/3 cup (71 grams) white sugar
• 2 teaspoons baking powder
• 3/4 teaspoon table salt
• 12 Tablespoons (170 grams) cold unsalted butter, cut into 1/2-inch cubes

Preparation

1. Activate the Yeast: In a medium bowl or 2-cup liquid measuring cup, sprinkle yeast over 6 Tablespoons milk. Let sit for 10 minutes.
2. In a small bowl, beat the eggs thoroughly.
3. Measure out 2 Tablespoons of the beaten eggs into another small bowl, mix with the remaining 1 teaspoon milk, and set aside as egg wash.
4. Mix Wet and Dry Ingredients: Whisk the yeast mixture to mostly dissolve the yeast, then add in the remaining beaten eggs and combine.
5. In a stand mixer fitted with a paddle attachment, mix the flour, sugar, baking powder, and salt on low speed for about 15 seconds.
6. Add the butter and mix on medium-low for about 3 minutes, until butter pieces are no larger than 1/4 inch.
7. Slowly pour in the egg mixture with the mixer on low; increase to medium-low and mix until a sticky, shaggy dough forms and no dry flour remains (1 to 1 1/2 minutes).
8. Chill the Dough: Remove the bowl from the mixer. Scrape down the sides and bring the dough together in the center. Cover and refrigerate for 30 to 45 minutes.
   Line a rimmed baking sheet with parchment paper.
9. Roll and Fold the Dough: Generously flour your work surface and gently knead the chilled dough until smooth.
10. Shape into a 6-inch square. Dust the surface beneath to prevent sticking. Roll into an 8×14-inch rectangle with a short end facing you.
11. Brush off excess flour and fold the dough into thirds like a letter.
12. Rotate the dough 90°, then roll into a 5×11-inch rectangle about 3/4 inch thick.
13. Cut the Bisquetes: Using a floured 2 3/4- to 3-inch round cutter, cut out as many biscuits as possible, about 5.
14. Place on the prepared baking sheet, flipping them if needed to keep the smoothest side up.
15. Gently reroll the scraps twice more to cut additional rounds, for a total of 8 to 9 biscuits.
16. Score the Tops and Proof: Using a floured 1- to 1 1/4-inch cutter (or inverted jigger), score—but do not cut through—a small circle in the center of each biscuit.
17. Cover the baking sheet with a clean towel and let rise at room temperature for 1 hour.
18. After 40 minutes, preheat the oven to 400°F with a rack in the middle.
19. Bake and Serve: Brush the tops and sides of each bisquete with the reserved egg wash.
20. Bake for 12 to 15 minutes, until deeply golden brown.
21. Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
22. Serve warm or at room temperature.

Storage Tips

• Store in an airtight container at room temperature for up to 3 days.
• To reheat, wrap in foil and warm in a 350°F oven for 6 to 8 minutes.

These bisquetes are ideal on their own, but irresistible when split and spread with fruit preserves or whipped butter. They’ll quickly become a breakfast staple—or a bakery-worthy indulgence anytime.