Galletas de Suero (Buttermilk Biscuits)

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!

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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.

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14 Responses to “Galletas de Suero (Buttermilk Biscuits)”

  1. 1
    Cooking in Mexico — November 22, 2010 @ 10:14 am

    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

  2. 2
    Patty — December 5, 2010 @ 10:33 am

    Love how tasty these look – and how quick and easy they are to make – riquísimo!

  3. 3
    Alice — December 5, 2010 @ 1:23 pm

    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!!!

  4. 4
    Matthew Kadey — December 5, 2010 @ 6:20 pm

    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!!!

  5. Pingback: Mexican-Style Thanksgiving Fiesta « Muy Bueno Cookbook

  6. 5
    Angela — January 4, 2012 @ 12:37 am

    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

  7. 6
    Sr. Puma — September 15, 2013 @ 6:37 pm

    Tengo una inquietud.

    Quisiera saber como queda la textura de los Biscuits por dentro luego de sacarlo del horno. Pregunto porque he tratado dos veces las recetas y en ambas el interior queda “crudo”, digo crudo porque queda muy húmedo y al probarlos debo de decir que el sabor no es el mejor porque siento que estoy comiendo harina cruda y no algo “cocido”.

    Si alguien me puede decir si esa textura húmeda es la correcta se lo agradecería mucho.
    Puede ser que no me agrade porque no tengo la costumbre de comer Biscuits así que perdonen mi “poca cultura” culinaria.

    • Muy Bueno replied: — October 6th, 2013 @ 4:54 pm

      El bisquit debe de quedar cocido pordentro como pan y no humedo. Si esta siguiendo la receta como esta escrita, no hay porque le quedan humedos; No hemos tenido ese problema. Quizas no lo esta cocinando lo que la receta pide. la receta es muy sencilla. La charola debe de estar en medio del horno, luego se pone en el broiler para que se doren de arriba. Ojala y le den buen resultado la siguiente vez que los haga, y le hemos ayudado.

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