Buttermilk Biscuits

Galletas de Suero


Preparation info

  • Difficulty


  • Makes

    1 dozen


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

These biscuits or galletas have been made by Mom as far back as I can remember. They are best warm and fresh out of the oven. I take one, split it in half, and while it’s still warm put a big clump of butter on it and watch it melt. If it’s more of a meal I want, I just add some refried beans, a slice of queso, and some salsita, and then put the other half on top and eat it while it’s hot. Or you can add a few slices of avocado and sprinkle with a little salt. Sabroso!


  • 4 cups all-purpose flour
  • teaspoons baking powder
  • cup shortening
  • 2 cups suero (whey) or buttermilk


Preheat oven to 350 degrees F.

In a large mixing bowl combine flour and baking powder. Cut in shortening until well mixed. Make a well in center of mixture and slowly add suero. Knead dough with your fingers until smooth and add additional suero when necessary. It’s all right if the dough is sticky, more flour can be added. But I like it a little bit sticky—the galletas come out flakier.

Divide dough into 12 to 14 balls. Pat each ball out until about 1-inch thick. Place on ungreased cookie sheet and poke each galleta with a fork twice. Bake for 20 to 23 minutes.

Set the oven to broil and broil for 1 additional minute or until golden brown.