Muy Bueno: Fiestas 
Galletas de Suero (Buttermilk Biscuits)
My grandma used to make drop biscuits using sour milk. One day my mom made them with suero (whey) she had in the fridge and they were a game changer. These homemade drop biscuits have been a family favorite for years.
These Galletas de Suero (Buttermilk Biscuits) are simple to make and smell so good while baking. Nothing beats warm flaky old-fashioned biscuits straight from the oven.
These galletas de suero are extremely easy to make and requires just four ingredients – flour, baking powder, shortening, and whey.
Making this video with my mom transported me to my childhood of impatiently waiting for them to be pulled out of the oven. Watch full-length video here.
What is Whey?
Whey is the liquid remaining after milk has been curdled and strained. It is the byproduct of cheese making.
Whey is the watery cheese liquid you’ve seen in freshly opened containers of yogurt.
Growing up in El Paso we often visited a dairy in San Elizario called Licon Dairy. My grandma and mom would buy asadero cheese for chiles rellenos, quesadillas, and tortas; suero for calabacitas con elote, rajas con queso, and enchiladas verdes; and requeson to smother on flour tortillas with honey.
No whey?
If you don’t have whey or sour milk, don’t worry, you can still make these biscuits using store bought or homemade buttermilk, but you will need to add some salt to the dough.
How to make buttermilk
Make a very quick buttermilk substitute in less than 10 minutes. You can make buttermilk using plain milk with lemon juice or vinegar.
If you are making these biscuits without suero, add 2 teaspoons of salt to the dough.
Can I use butter instead of vegetable shortening?
I never have, but I’m guessing butter will work just fine.
1 cup butter or margarine + 2 tablespoons water = 1 cup shortening.
No fancy tools needed
No need to pull out an electric mixer or food processor for this recipe. These biscuits are very rustic — all you need is a bowl and a baking sheet!
How to serve
From start to finish these galletas only take about 30 minutes to make and will be on your table ready to eat as a snack, side dish, or for breakfast.
As soon as they are out of the oven we like to cut them in half and smother them with butter, a slice of cheese, and a dash of hot sauce. The steam from the warm galletas melts the cheese instantly creating a Mexican grilled cheese sandwich. Sabroso!
These biscuits are the perfect accompaniment to a hearty winter meal like Chile Verde con Carne y Papas. Instead of flour tortillas or corn tortillas these warm, flaky, old fashioned biscuits are a great side, especially placed in a pretty bread basket for special occasions like Thanksgiving and Christmas or any time of the year.
These biscuits go with almost any meal and are easy to throw together in a hurry.
If there are any leftovers they are great warmed up with butter and jam and accompanied with morning coffee.
How to store
- Serve immediately.
- Keep galletas covered. Wrap galletas in a dish towel to keep them warm.
- I recommend storing leftovers in a ziplock bag (with the excess air pressed out) in the refrigerator for up to 2 to 3 days.
More bread recipes you’ll love
- Cheesy Cornbread Skillet
- Conchas (Mexican Sweet Bread)
- Pan de Muerto (Bread of the Dead)
- Mini Bolillos with Spicy Cream Cheese
Did you make this recipe? Rate the recipe and leave me a comment to let me know how it turned out!
Galletas de Suero (Buttermilk Biscuits)
Ingredients
- 4 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 2 teaspoons salt (only if made without suero)
- 1/3 cup shortening
- 2 cups suero (whey), buttermilk can be used as a substitute
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl mix flour and baking powder.
- Add 2 teaspoons of salt to the dough, ONLY if using buttermilk or sour milk.
- Cut in shortening 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.
- Knead until smooth then divide dough into 16-17 balls.
- 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.
Video
Notes
- Add 2 teaspoons of salt to the dough if using buttermilk or sour milk.
- Brush baked galletas with melted butter (optional).
- Serve immediately.
- Cut them in half and smother them with butter or a slice of cheese.
- Keep galletas covered. Wrap galletas in a dish towel to keep them warm.
- I recommend storing leftovers in a ziplock bag (with the excess air pressed out) in the refrigerator for up to 2 to 3 days.
Photos by Jenna Sparks / Video by Pure Cinematography
Originally published: November 2010. This recipe is also published in the Muy Bueno cookbook.
12 Comments on “Galletas de Suero (Buttermilk Biscuits)”
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.
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.
must you use crisco or would butter do the trick?
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
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.
I love rosemary and I bet they would be so yummy with rosemary and garlic!!!
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!
Crisco is a name brand…shortening. And they are delicious!!!
Love how tasty these look – and how quick and easy they are to make – riquísimo!
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
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 😀
Thanks for sharing your tip Noelle!
MORE tips on wow to make buttermilk: https://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757