Little Biscuits


Preparation info
  • 12

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

On the ranch we never had bread as such. We were far from any bakery, and the sweet rolls sometimes baked by my mother or the housekeeper and cook, Socorro and Lupita, did not take the place of plain bread. Our daily bread was corn or flour tortillas. But we were also fond of these little semitas, which are made with a dough very like that for tortillas, except that the liquid is milk and there is a larger amount of baking powder.