Biscocho Recipe

Biscocho is ideal for pandesal and sliced bread left over from the day. This twice-baked bread, which is buttery and crisp, is excellent for breakfast or as an afternoon snack with tea or coffee.

Biscocho Recipe

Because I didn’t know of any Filipino bakeries in Central Texas, I purchased many of our favorite goodies, including polvoron and mammon. I brought them home from our recent trip to Southern California. Although I may have been too greedy in stocking up, there were still a few bags left after eating pandesal with chicken salad and cheese pineapple for lunch, dinner, breakfast, and snacks throughout the day.

What do you do with day-old pieces of bread? You can make crunchy, gooey cheese bread rolls or buttery Biscocho!

What is Biscocho?

Biscocho, also known as biskotso, refers to various Filipino oven-baked goods that are twice baked until they become crunchy and dry. Bread such as monay and ensaymada are coated with either sugar and butter or garlic butter and then baked to remove excess moisture. This prolongs shelf life.

These buttery biscuits are often enjoyed with tea or coffee as a snack or after-dinner dessert.

Quick Tips

  • The twice-baked method is designed to draw out moisture. It’s best, to begin with dry, day-old bread.
  • Slice the rolls to about 1/2 inch thick. The longer the baking time, the wider they will be.
  • Softened butter is best for a sugary crust.
  • You can use regular pandesal, but you should try the Baliwag variety. They are rich in flavor and have a deep yellow color.

Slow and low is the key. Keep the oven temperature the same. Bread slices may brown too quickly before they are sufficiently dry.

They will take about 1 1/2 to 2 hours to cook at 200 F. But these buttery biskotso are well worth it. They are crunchy and golden but have a soft crumb that melts in the mouth.

How to store?

Making a double or triple batch is possible, as everyone will try for a piece.

Let the biscuits cool completely before transferring them to an airtight container. They can be kept at room temperature for two weeks or in the freezer for two months if adequately sealed.

Biscocho Recipe

Biskotso is a crisp, buttery bread that is great for breakfast or as a snack with tea or coffee. This bread can be made in two steps and is delicious.

Biscocho Recipe

Ingredients

  • 8 pieces pandesal rolls
  • 1 cup butter, softened
  • 1/2 cup sugar

Cooking Steps & Instructions

  1. Use a serrated knife to trim the top and bottom edges of the pandesal. Then cut each roll in half, approximately 1/2-inch thick.
  2. Combine butter and sugar in a small bowl. Stir until well combined.
  3. Place the butter-sugar mixture on both sides of each bread slice.
  4. Place the bread covered on a wire rack placed over a baking tray. Bake the bread in the oven at 200 F for 1 1/2 to 2 hours or until it is dry and crispy.
  5. Take the baking sheet out of the range and let it cool.

Notes

  • The twice-baked method is designed to draw out moisture. It’s best, to begin with dry, day-old bread.
  • Slice the rolls to about 1/2 inch thick. The longer the baking time, the wider they will be.
  • Softened butter is best for a sugary crust.
  • You can use regular pandesal, but you should try the Baliwag variety. They are rich in flavor and have a deep yellow color.

If you liked this recipe, you’d love these:

Ginataang Kamoteng Kahoy Recipe

Sweet and Spicy Chicken Recipe

Maja Blanca Espesyal Recipe

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