Galletas de Suero (Buttermilk Biscuits)

Author Notes

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! —MuyBueno

Test Kitchen Notes

Here's a four-ingredient biscuit recipe that is as fun to make as the biscuits are to eat. Requiring just flour, baking powder, Crisco, and suero (or whey), that's all it takes to have some warm biscuits to wake up to in the morning. Or feel free to serve them as a side whenever you're cooking for a crowd. They'll complement any dinner party you're planning. You won't ever go back to store-bought biscuits. And there's no need for professional baking skills for this simple recipe. After combining the ingredients in a bowl, then kneading and dividing the dough into balls, simply bake in the oven for about 20 minutes, and the biscuits are ready to go.

In case you didn't know, whey is whatever liquid remains after milk or other dairy product has been curdled. Milk, made of casein and whey, can be heated through and strained at home, but be sure to use raw milk. You can also strain yogurt, kefir, even some cheeses to get whey. It's usually naturally salty, so you most likely won't need salt in this recipe, though no one would ever argue with sprinkling the warm biscuits with a little bit of coarse sea salt as they come out of the oven. It'll result in a satisfying crunch and helps combine the salty + savory flavors. If you want to mix it up from traditional butter, feel free to top these biscuits with anything from honey and fruit to peanut butter and jellies and jams. —The Editors