Southern Biscuits with Mayonnaise

15 Reviews

Prep: 15 min
Cook: 20 min
Ready In: 45 min

“A tender, old-fashioned Southern biscuit recipe from my mother-in-law. Grab your cast iron skillet, and you are ready to make these tasty biscuits!” - by Debby

Ingredients

2/3 cup buttermilk
2 tablespoons vegetable oil
3 tablespoons mayonnaise
2 cups self-rising flour

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Metric US

Original recipe yields 1 dozen biscuits

Directions

In a large bowl mix together the buttermilk, oil, and mayonnaise. Gradually stir in the flour and mix until all ingredients are combined.
Turn dough out onto a well floured surface. If dough is sticky knead in a little extra flour. Pat the dough out to about a 1/2-inch thickness. Use a biscuit cutter to cut dough into pieces. Place into an oiled cast iron skillet. Allow biscuits to rest in the pan for 10 minutes.
Bake in a preheated 425 degree F (220 degrees C) until nicely browned, about 20 minutes.

Nutrition

Amount Per Serving (12 total)

Calories
124 cal
6%

Fat
5.4 g
8%

Carbs
16.2 g
5%

Based on a 2,000 calorie diet

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Reviews (15)

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Sarah Jo

Jul. 11, 2011

"I used melted butter instead of vegetable oil. That was the only change I made. I dropped these into greased muffin tins instead of messing with cutting them so they wouldn't have a chance to turn out..." See more tough. These turned out so good--flaky and really just........YUMMY."

Jillian

Jan. 30, 2012

"Great recipe, especially when you need something in a pinch! I added a tsp. of garlic powder and used melted butter vs. veg oil cutting the amount in half. I baked these in muffin cups lined with pape..." See morer liners sprayed with a little Pam which made things a lot easier!"

HYPATIA1219

Oct. 2, 2009

"If your biscuits by this recipe turned out 'rock hard' it was due to one of three things: 1) you worked the dough too long or 2) your flour was old and the leavening was no longer fresh or 3) you di..." See moredn't use SELF-RISING, SOFT ?WHEAT flour, which is not as commonly available elsewhere as it is in the South. Good brands are White Lily or Hudson Cream -- NOT a hard wheat flour like Pillsbury, Gold Medal and DEFINITELY not Martha White (despite their claim to make the best biscuits) I have been making biscuits by this recipe since I was in elementary school and it works every time if you do it right!"

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