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Galletas de Suero (Buttermilk Biscuits)Posted by Muy Bueno
 11 comments » |
There may be enough starch at the Thanksgiving or Christmas table once you have stuffing and mashed potatoes but who stops at enough? These galletas are the perfect addition to your feast. Mom whipped these up one day and they were a hit. They’re simple to make and smell so good when baking! The wonderful aroma takes me back to those days when she first made them—it’s like I’m there in our family’s kitchen again, with her busy at the stove.
As soon as they came out of the oven we would cut them in half and smother them with butter or a slice of cheese. The steam from the warm galletas melts the cheese instantly creating a Mexican grilled cheese sandwich. Sabroso!
Galletas de Suero (Buttermilk Biscuits)
Yield: 1 dozen biscuits
Ingredients:
4 cups flour
1 ½ teaspoons baking powder
1/3 cup Crisco
2 cups suero (whey) or buttermilk can be used as a substitute
Directions:
Preheat oven to 350 degrees F.
In a large bowl mix flour and baking powder. Cut in Crisco until well mixed. Make a well in center of mixture and slowly add suero. Knead dough with your fingers and add suero when necessary. Its all right if the dough is sticky, more flour can be added. But I like it a little bit sticky – the galletas will be flakier.
Knead until smooth then divide dough into 12-14 balls, pat out until about 1 inch thick.
Poke with fork twice and bake on ungreased sheet, bake for 20-23 minutes and then set the oven to broil and bake for 1 additional minute or until golden brown.
This recipe and other Latin Thanksgiving dishes have been featured on Fox News Latino.
Additional Recipes:
On Zarela’s Mind: Giving Thanks (And the Famous Pavo Borracho)
A Latino Thanksgiving: Marcela Valladolid’s Brussels Sprouts in Chile Morita Cream
A Latino Thanksgiving: Spiced Sangria With Cranberry and Dried Red Chiles
Photography by Jeanine Thurston
Pssst…don’t forget to order the 2011 Muy Bueno Calendar here.
I really miss buttermilk in Mexico. It is never in the stores here, so I use yogurt thinned with milk instead. I guess suero is the milk left from making butter.
These little bites look delicious. I will have to try them using whole wheat flour. Thanks for the recipe.
Kathleen
Noelle replied: — November 24th, 2010 @ 10:55 pm
You can substitute any other nut milk with apple cider vinegar to make vinegar. Works like wonders!
These biscuits remind me of Pan Amasado that Chileans make. My grandmother made them all the time. As a matter of fact I will have to revisit them soon!! Thanks
muybuenocookbook replied: — November 29th, 2010 @ 4:09 pm
Thanks for sharing your tip Noelle!
MORE tips on wow to make buttermilk: http://www.ehow.com/how_2043898_-buttermilk.html and http://www.ehow.com/how_4868843_make-buttermilk-milk.html
Love how tasty these look – and how quick and easy they are to make – riquísimo!
Forgive my naivitey but what is crisco? These look like a delicious addition to any festive table. anything that goes with cheese has to be good in my book!
muybuenocookbook replied: — December 5th, 2010 @ 1:53 pm
Crisco is a name brand…shortening. And they are delicious!!!
Coming to you via Baking is Hot. I can almost taste these…Mmmm!
I bet these would be amazing with some roasted garlic pulp mixed in. Maybe even some fresh rosemary.
muybuenocookbook replied: — December 5th, 2010 @ 8:03 pm
I love rosemary and I bet they would be so yummy with rosemary and garlic!!!
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must you use crisco or would butter do the trick?
muybuenocookbook replied: — January 4th, 2012 @ 1:05 pm
Angela: I’ve never used butter, Crisco is “healthier” because it’s 0g Trans Fat. I’m guessing butter will work just fine though.
BTW: 1 cup butter/margarine + 2 tablespoons water = 1 cup Crisco shortening