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.