A true classic of Argentine cuisine, bizcochitos de grasa are the perfect companion to a good mate during afternoon tea or Sundays while watching football. This traditional recipe, inherited from my grandmother, is simple to prepare with just a few ingredients. While traditionally made with melted beef fat (grasa de pella), some variations use butter or oil. These flaky, savory biscuits are a cherished treat in Argentine families.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a bowl, mix the melted beef fat with the hot water.
In another bowl, place the flour, add the salt, and incorporate the liquid mixture, combining without kneading.
Transfer the dough to a floured work surface and stretch it out using your hands.
Fold the dough into three parts: first, bring the two ends to the center, then fold one end over the other.
Flatten the dough with your hands and sprinkle with flour again.
Repeat the folding process two more times.
Let the dough rest in the refrigerator for 30 minutes.
Roll out the dough, cut it into small discs, prick them with a fork, and place them on dry baking sheets.
Bake in a preheated oven at 200°C (390°F) until lightly golden.
For the most authentic flavor, use melted beef fat (grasa de pella) instead of butter or oil.
Avoid over-kneading the dough to maintain the flaky texture of the biscuits.
Letting the dough rest in the refrigerator helps improve its texture and makes it easier to handle.
Serve the bizcochitos with mate for a traditional Argentine experience.
Can I use butter or oil instead of beef fat?
Yes, you can substitute melted butter or oil, but the traditional flavor comes from using beef fat (grasa de pella).
How do I store leftover bizcochitos?
Store them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.
What is the best way to serve bizcochitos?
They are best served with mate, but they also pair well with coffee or tea as a snack.
Can I make these gluten-free?
You can try substituting the self-rising flour with a gluten-free flour blend, but the texture may vary.
