I made these mayonnaise biscuits completely out of guilt.
There I was making dinner when I decided to multitask and also put the dishes away. Slip went a plate and shattered into a million little pieces. “No one move!” Poor Brody was held prisoner on a chair while my husband grabbed the shop vac. Just in case he also followed with the Dyson.
I was busy stirring away at the oven and couldn’t help much since I was surrounded with tiny little glass pieces that threatened to slice and dice my feet with any sudden movement.
Here’s the mess I made…
The back of the plates say chip and break resistant. Perhaps on carpet.
I figured I better raise the dinner stakes with biscuits. I can always get these ones whipped up, pressed out and on the baking sheet before the oven finishes preheating. Since there’s no butter to cut in they come together really quick. They’re ultra soft and fluffy. A sure fire way to say thanks for cleaning up my mess!
If you’re not a fan of Mayo, you’ll never know it’s in there. My kids HATE mayo but each ate two of them.
Inspired by Company’s Coming, perfected by my mom.
- 2 cups all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup mayonnaise
- 1 cup milk
- Preheat the oven to 400 degrees.
- Combine the dry ingredients in a medium size bowl.
- Add the mayo and milk and stir until a soft dough forms.
- Dust the counter with flour and turn out the dough. Add additional flour if it's feeling too sticky.
- Roll or pat out and cut with a juice glass or biscuit cutter.
- Place the biscuits on a baking sheet and bake for 12 minutes.
- Makes 12 biscuits
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup mayonnaise
- 1 cup milk
- Preheat the oven to 400 degrees.
- Combine the dry ingredients in a medium size bowl.
- Add the mayo and milk and stir until a soft dough forms.
- Dust the counter with flour and turn out the dough. Add additional flour if it's feeling too sticky.
- Roll or pat out and cut with a juice glass or biscuit cutter.
- Place the biscuits on a baking sheet and bake for 12 minutes.
- Makes 12 biscuits
She Who Must Be Obeyed loves biscuits. I have bookmarked this and will be trying it!
The Old Fat Guy
I’ve never heard of mayonnaise biscuits, but I’m guessing they’re awesome! Perfect for the near-expired jar of mayo sitting in my fridge as we speak. 🙂
Good plan with the jar!
Country ham in my fridge has been calling my name and this is the perfect partner for it! Can’t wait to try these tonight for a rainy, cold Sunday night supper.
That does sound like a perfect supper! It’s really cold here too 🙁
Do you use plain flour or self-rising?
Hi Sonya – all purpose flour for the biscuits.
I make the mayonnaise rolls…..an old recipe from the Clay County Extension Homemaker’s Cookbook in Piggott, Arkansas. 2 Cups SR Flour, 1 Cup Sweet Milk and 2 Tablespoons of Mayo…..Mix and drop into a greased 12-count muffin tin, mixture will be thick. (Just enough dough for the 12) Bake at 400 degrees for 20 minutes.. You are right, no one knows there is mayo in them! Very moist and especially good with soups/stews.
Wow these sound super easy!
I also make these and they are super easy & taste great!!! No fuss no mess.
I just made these this morning and they are delicious. Thanks for sharing the recipe.
Good to hear, thanks for letting me know! I love how easy they are too 🙂
I made these for breakfast and they are delicious. Thanks for sharing the recipe.
i can not pin it! there is a problem
It looks delicious though 😉
wunnderful!
These were the 1st successful biscuits of my 62 years….they topped chili beans and queso
muchas gracias
I’m so happy to hear that! My mom and I make these all the time 🙂
Great with peach preserves. Love to cook .
Pat
Angie, the biscuits were very good. When I was growing up in south Georgia, these were one of the first type biscuits I made. Brought back memories. I baked them for supper few nights ago. Found them looking for a fast bread to complete my meal. Glad to see them included on your site! Look forward to checking your site frequently!
Wanda
Thanks Wanda, something so easy and they always make dinner a little more special I find.
I’m trying them as I type they are in the oven I hope they turn out right. always wanted to learn but took the easy way oit and went to grocery store.
Made these years ago and am happy you gave the recipe again! Grandchildren LOVED them!
Good to hear, my kids love them too! In fact, I’m going to whip some up tonight 🙂 Perfect for a cold evening.
So I love this recipe and have made it many, many times for my husband and I and for bunco nights. But I like to put an Italian twist on my rolls since I love to cook with a lot of different seasonings.
When I mix up the dry ingredients I also add in about 2 tsp. of rosemary and 1 tsp. each of ground parsley, ground oregano, ground basil. And a generous dash of garlic powder. I dont actually ever measure, I just use the tsp to dish it out of the jars, sometimes its less or more. I mix that all up and continue with the recipe as called for.
When Im dishing out the seasonings for the dough I also take a small bowl with about 2 tbsp. of olive oil (or grape seed or coconut oil or butter, I use whats in the cupboard/fridge at the time) and I add in the rosemary, grated Parmesan, parsley, oregano, basil, and garlic. In portions most to least, in that order, so the most prominent in the bowl is rosemary, and least prominent is garlic. Again I dont actually measure, but these are usually just generous dashes from the jar. Then I stick this bowl in the microwave long enough to heat the oil (20 sec) and I let it sit, letting the flavors meld while I mix the dough. When the rolls are about a third to a half way through baking I heat the oil again and baste this onto the tops or the rolls. And then let them finish baking.
It makes for beautifully garnished rolls that are so easy but look so sophisticated. Not to mention perfect with almost any meal.
Such good tips, I haven’t thought to add seasonings! I’ve got to try this, thanks!