This is a fun little Mexican styled sweet biscuit that was a favorite treat when we all went to Grandmas house for Sunday afternoon coffee. She made them for years and now that she is gone — Â but the memory of these Little Biscuchitos remains firmly in our hearts. Although Grandma is not with us I have continued the tradition with Sunday coffee time, now it is at my house.
Grandmas were the real thing baked from scratch each Sunday morning with no shortcuts. However, I am a Bisquick fan so I use this when making Biscuchitos.
Here is that treasured generational favorite, just made with an easy shortcut
- 2 tsp. orange peel
- 1 tsp. orange marmalade
- 4 oz. softened cream cheese
- 2 cups Bisquick
- 1/2 brown sugar
- 1/4 cup table cream, or evaporated milk
- 1/4 cup warm water with 2 tsp. yeast dissolved in it
- 2 tbsp. softened butter
- 1/2 cup butter, melted into bottom of a 13 x 9″ cake pan, glass preferred
- 1/3 cup granulated sugar
Place yeast in warm water and stir let this sit 5 minutes.
- Combine cream cheese, orange peel, and marmalade into a large mixing bowl and stir well. Add the remaining ingredients and blend with dough hooks to combine, do not overÂ blend. Cover with cling wrap and reserve momentarily.
- Preheat oven to 375oF.
- Melted butter and pourÂ into glass cake pan or place pan with butter into oven until butter is melted. Remove cake pan from oven and reserve.
- Place Biscuchitos doughÂ onto a well-floured work surface and roll out to 1/2 inch thickness.Â Spread one-half of this dough with the softened butter. Fold unbutteredÂ side of dough over onto the buttered half.
- Using a large roundÂ cutter, cut out as many Biscuchitos as you can with this dough. Take each one, drop it into the melted butter, flip over and position into pan;Â continue dropping/flipping unto all cut dough is used.
Do not knead the leftover dough, simply push it all together in a mass and roll slightly, tying not to mix the dough up too much.
- Cut the remaining doughÂ with cutter and place into the butter, flip, and position.
- Sprinkle tops of allÂ Biscuchitos with the topping sugar.
Place in preheated oven and bake 8-10 minutes.Â Allow to set five minutes before serving; serve warm with big hot mugs of freshly brewed coffee, dollops of cream and orange flavored sugar with which to sweeten it.
These flaky, yeasty light, orange tinged pastries are sure to please your family and this recipe will become a traditional, generational treat for them as well. Pass this Sunday coffee tradition on to your kids, start a new memory this coming Sunday.