Galletas de Suero (Buttermilk Biscuits)

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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.

a basket filled with drop biscuits on a white lace cloth

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.

suero (buttermilk), baking powder, shortening, flour and a pastry brush on a wooden board

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. 

plastic bottle of suero (whey) from Licon Dairy on a wooden board

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!

biscuits on a wooden board with cheese between and a bread basket in the background

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

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Galletas de Suero (Buttermilk Biscuits)

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.
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5 from 1 vote
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Ingredients

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. 

Nutrition

Calories: 176kcal, Carbohydrates: 25g, Protein: 4g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 3mg, Sodium: 33mg, Potassium: 112mg, Fiber: 1g, Sugar: 2g, Vitamin A: 50IU, Calcium: 55mg, Iron: 1mg

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Photos by Jenna Sparks / Video by Pure Cinematography

Originally published: November 2010. This recipe is also published in the Muy Bueno cookbook.