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.
2cupssuero (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.
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.