Biscocho is the perfect use for day-old pandesal or sliced bread! Crisp and buttery, this twice-baked bread is delicious nashville filipino food for breakfast or as a midday snack with coffee or tea.

homemade biscocho on a white plate with mugs of coffee on the side

Since we don’t know of any Filipino bakeshops here in Central Texas, I bought a good supply of our favorite goodies such as polvoron, mamon, and pandesal from Goldilocks during our recent trip to Southern California to bring back home with us. I might have gone a little overboard with stocking up because even after days of eating pandesal filled with chicken salad or cheese pineapple for breakfast, lunch, dinner, and all the snacks in between, I was still left with a couple of bags on the counter needing to be consumed.

So what do we do with day-old bread that’s beginning to dry out? Make crunchy, gooey cheese dog bread rolls or into crispy, buttery Biscocho!

sliced pandesal with butter and sugar spread on a baking rack to bake into biscocho

What is Biscocho?

Biscocho or biskotso refers to various types of Filipino oven-baked goods that were cooked twice until dry and crunchy.  Bread such as monay, ensaymada, and pandesal are coated with either a sweet mixture of sugar and butter or a savory spread of garlic and butter and are then baked a second time to draw out excess moisture, thus prolonging shelf life.

These crisp, buttery “biscuits” are traditionally served as a midday snack or after-dinner dessert and usually enjoyed with coffee or tea.

holding biscocho with fingers

Tips on How to Make Biscocho

  • As the twice-baked method is meant to draw out moisture, it’s best to start with day-old bread that is already beginning to dry out.
  • Cut the rolls into about 1/3-inch thick; the thicker the slices, the longer the bake time.
  • For a nice sugary crust, use softened and not melted butter.
  • Although you can use regular pandesal, try to use the Baliwag variety if you can. They have a deep yellow color and sweet, rich flavor that work really well in this recipe.

How to Store Biscotti

Allow the biscuits to cool completely and transfer into an airtight container. Kept in a well-sealed container, they’ll last for up to 2 weeks at room temperature or up to 2 months in the freezer.

crispy, buttery biscocho

Low and slow is the key here;  please do not rush the bake time by increasing the temperature as the bread slices might brown too much before they’re sufficiently dried out. It takes about 1 1/2 to 2 hours at 200 F to crisp up them up but I promise these buttery biscuits are worth the wait. They’re golden and crunchy yet with a tender crumb that literally melts in your mouth.

You might want to double or triple the batch as everyone would be vying for a piece!

Biscocho is the perfect use for day-old pandesal or sliced bread! Crisp and buttery, this twice-baked bread is delicious nashville filipino food for breakfast or as a midday snack with coffee or tea.
Prep Time10mins
Cook Time2hrs
Total Time2hrs10mins
Servings: 8Servings
Calories: 254kcal
Author: Lalaine


  • 8piecespandesal rolls
  • 1cupbutter, softened
  • 1/2cupsugar


  • Using a serrated knife, trim off the top and bottom of the pandesal very thinly and cut each roll into halves, about 1/3-inch thick.
  • In a small bowl, combine butter and sugar and stir until smooth.
  • Spread the butter-sugar mixture thinly on each side of the bread slices.
  • Arrange the coated bread on a baking rack. Bake in a 200 F oven for about 1 1/2 to 2 hours or until dry and crunchy.
  • Remove from the oven and allow to cool.


Calories: 254kcal | Carbohydrates: 12g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 207mg | Potassium: 6mg | Sugar: 12g | Vitamin A: 14.2% | Calcium: 0.9% | Iron: 0.2%
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

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