Galletas de Suero (Buttermilk Biscuits)

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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!

Galletas de Suero (Buttermilk Biscuits)

Galletas de Suero (Buttermilk Biscuits)

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  • 4 cups flour
  • 1 ½ teaspoons baking powder
  • 1/3 cup  shortening
  • 2 cups suero, whey or buttermilk can be used as a substitute


  • 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.


Calories: 2523kcal, Carbohydrates: 384g, Protein: 52g, Fat: 84g, Saturated Fat: 20g, Sodium: 19mg, Potassium: 1141mg, Fiber: 14g, Sugar: 1g, Calcium: 335mg, Iron: 24mg

I’d love to see what you cook!

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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