Traditional Savory Biscuits (Bizcochitos con Grasa)
The Río de la Plata's mate-time biscuit: flaky, crisp bizcochitos con grasa. Learn why room-temperature fat is the secret to those airy layers.
The story behind
What gives them their flaky, shattering crumb is the fat worked in at room temperature. Folded into the dough in layers, much like a rough puff pastry, it forms thin sheets that steam apart in the oven. Cold fat would never spread evenly; melted fat would soak straight into the flour and leave a hard, cracker-like biscuit instead of those delicate leaves. A touch of yeast lends just enough lift to keep them light.
The dough rests, is rolled, folded and rolled again several times before being cut into small rounds. They emerge golden and crisp on top, filling the kitchen with the warm smell of fresh bread and quietly melting fat between the layers.
Instructions
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1Dissolve the yeast in warm water and let it rest for a few minutes.
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2In a large bowl, place the flour and salt. Make a well in the center and add the lard and the yeast mixture.
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3Combine ingredients to form a smooth dough. Knead for 5 minutes and let the dough rest covered for 30 minutes.
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4Roll out the dough with a rolling pin until it is about 1 cm thick.
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5Cut small circles with a cutter or a cap and prick the surface of each biscuit with a fork to create the characteristic holes.
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6Place on a baking sheet and bake at 200°C for 15 minutes or until they look golden and crunchy as in the photo.
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7Let cool and store in an airtight container to keep their texture.
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