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Mayonnaise Biscuits

Mayonnaise Biscuits

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GEORGIEBRENT

This is a simple but tasty biscuit recipe. You don't taste the mayo, but it gives the biscuits a light and fluffy texture. For rolled and cut biscuits, use just enough milk to hold it together.

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, stir together flour, milk, and mayonnaise until just blended. Drop by spoonfuls onto lightly greased baking sheets.
  3. Bake for 12 minutes in the preheated oven, or until golden brown.
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Reviews

Evelyn in KC
421
1/11/2004

Yum! These biscuits come out very light and fluffy with a rich (but not too rich) taste and mouthfeel. If you don't have self-rising flour (like me), use 2 cups less 4 tsp. sifted flour, 3 tsp. baking powder, and 1 tsp. salt.

ilovetocook
293
5/22/2006

Very Delicious! This is more the texture of a light roll, than a biscuit. I did not have self rising flour, so I put 2 cups all purpose flour in a bowl, then took out 4 tsp. and then added 3 tsp. baking powder and 1 tsp salt. You must use real mayo, not Miracle Whip. Don't even rate the recipe if you use miracle whip, because the roll will not have much flavor. The batter will be sticky, so just use a dash of flour to help if need be. I used about 2 tbsp. of the mixture and just dropped it on the baking sheet. They cooked in exactly 12 minutes. So good!!!! Thanks!

oz
245
7/4/2003

So simple, SOOOO GOOOOOD! Made 4 batches in 3 days. Great as is. Added 1/4 cup grated Parmesan cheese, 1 1/2 teaspoons chopped fresh chives and 1 teaspoon dried parsley to one batch. In another batch, I put a base amount on the baking sheet then added a spoonful of raspberry jam and covered it with another layer of biscuit dough and sealed the edges = Fresh Hot Scones. This recipe is too good. Thanks.