"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." — GEORGIEBRENT
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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.
Sad to say, these were not good. I followed the recipe exactly, and the batter was the consistency of pancake batter...not good for biscuits. The texture was mealy and the flavor was thin. My husband took one bite and no more. very disappoint...is the recipe correct?
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!
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.
I've been making Mayonnaise Biscuits my whole life and absolutely love them. The only thing I do differently is I drop the dough in muffin tins instead of on a baking sheet.
Just what I was looking for. Quick & easy to make. Great with jam and butter.
Helpful hint: mix mayonnaise and flour(& baking powder and salt, if needed) together first. I always use my hands and knead together until coarse/crumbly. Then add milk (little by little) and with a large spoon fold liquid into mixture. Leave lumpy - I know, I know, but it works best this way!!! Will turn out better than the corner bakery :)
All done with mixing and baking in under 20 minutes (15, depending on oven, etc.)
Funny story: first time I tried this, it was for a special added touch to our normal eggs and ham. I always make a mini "tester" batch to share with my husband before I try anything new for us & the kids. Well, these were so good and done so fast, by the time he got downstairs to share... well, they were all gone! Luckily I had already had a few more mini ones going so he really never knew (Shhh...) Haha!
Well, needless to say we made them for the kids too & our breakfast was WONDERFUL! It's like biscuits made our usual that much more like a little cafe :) Recipe makes perfect amount but is easy to half/double too.
Anywho, hopefully this lets you know just how great and fast they really are :)
Super great recipe. Will use again often & will pass along to friends and family.
These biscuits are great! I needed something besides the standard cornbread to serve with ribs and coleslaw and I came upon these. I followed the recipe exactly and they came out light and fluffy. Don't be afaid of the mayo, you can't taste it! These biscuits look like you spent a lot of time kneading and cutting dough - these take no time at all. I can't wait to experiment with them by adding some herbs and cheddar or parmesan cheese!
These are the best tasting, fluffiest biscuits I have ever made. Adding the mayonnaise sounded a little strange, but this recipe is a keeper! The family loved them. None left over either!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 55
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