Biscocho Recipe

Biscocho is ideal for pandesal from the day or slices of bread! It is buttery-crunch and crispy. Twice-baked bread is excellent for breakfast or as a lunchtime snack served with tea or coffee.

biscocho recipe

As I’m unaware of the name of any Filipino bakery in our region in Central Texas, I bought an ample supply of our favorites like the polvoron and mamon along with pandesal from Goldilocks on the recent visit to Southern California to bring back to our home with us. It’s possible that I went too far with the amount I picked up, but after eating pandesal for days that was filled with Chicken Salad and cheddar pineapple for lunch, breakfast, and dinner, as well as every snack in between, we were left with two bags that needed to be eaten.

What can we do with the bread left over from the day? Make gooey, crunchy Cheese Dog bread rolls or crisp, buttery Biscocho!

What is Biscocho?

Biscocho or biskotso refers to various varieties of Filipino baked goods cooked twice until they are dry and crisp. Bread like monay or ensaymada, as well as pandesal, is covered with a sweet sugar mixture and butter or a spicy spread of butter and garlic and then baked for a second time to eliminate excessive moisture prolonging the shelf time.

Crisp, buttery “biscuits” are traditionally served as a snack during the day or a dessert after dinner and are typically filled with tea or coffee.

Helpful Tips

  • The baking method twice is designed to draw moisture out, so it is recommended to begin with bread that’s drying out.
  • Cut the rolls into approximately 1/2-inch-thick slices. The thicker the slices and more pronounced, the longer the bake time.
  • It would help if you used softened, not melted butter, for a delicious sugary crust.
  • While you can make use of normal pandesal, it is best to choose the Baliwag variety when you can. They are an intense yellow color and have a rich, sweet flavor which is perfect for this recipe.

Slow and slow is the essential thing here. Please don’t rush the baking process by raising the temperature, as the bread slices may be too dark before they dry enough.

It takes 1.5 to two hours at 200 F to bake them to a crisp; however, I can assure you that this delicious biskotso will be worth it. They’re crunchy and golden but with a moist crumb that melts your mouth.

How to store and serve Biscocho?

  1. It is possible to increase your batch size, as everyone will be fighting for an item!
  2. Let the biscuits cool completely before transferring them to the airtight containers. When stored in a tightly sealed container, they’ll keep up to two months at room temperature or for up to 2 months stored in the freezer.

Biscocho Recipe

Crispy sweet, soft, buttery Biskotso is a great breakfast or snack with tea or coffee. This bread baked twice is easy to make and is the ideal recipe to use up the bread sitting on the counter for a while.


  1. 8 pieces pandesal rolls
  2. 1 cup softened butter
  3. 1/2 cup of sugar


  • Cut off the sides and the top of the pandesal extremely thinly with a serrated knife before cutting each roll in half, approximately 1/2 inch thick.
  • In a small dish, mix sugar and butter until the mixture is smooth.
  • The butter-sugar mixture is spread thinly across the sides of the bread pieces.
  • Spread the bread with the coating onto a rack placed over a baking pan. Bake in an oven of 200 F for one and a half to two hours or until it is dry and crispy.
  • Remove the baking dish from the oven and allow it to cool.


  • The method of baking twice is intended to draw moisture out, so it is recommended to start with bread that’s in the process of drying out.
  • Slice the rolls to about 1/2-inch-thick slices. The thicker the pieces and more pronounced, the longer the bake time.
  • Use softened, not melted, butter to get a beautiful sweet crust.
  • While you can use regular pandesal, you should choose the Baliwag variety when possible. This recipe’s deep yellow tones and sweet, rich taste are plentiful.

biscocho recipe

Want to check more recipe from this category? Check out our Sweets recipe page here.

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