Reviewed: May 22, 2009

Great recipe. I made them as written first and they were good. Then I tried them using whole wheat flour. I added 4 tsp of baking powder and 1/2 tsp of salt to each cup of flour. They were still nice and light. Thanks for the idea.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: May 22, 2009

What a wonderful recipe! So easy and quick to make. I made these this morning but I didn't have self-rising flour, so I used the substitute suggested by Evelyn in KC (2 cups less 4 tsp sifted flour, 3 tsp baking powder, and 1 tsp salt), and it worked like a charm. The only thing I would probably recommend is using a scant teaspoon of salt, otherwise, these are very tasty little biscuits. UPDATE: For a milder taste, try substituting sour cream for the mayo. Also works well.

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Reviewed: May 18, 2009

So so easy and delish!!

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KatiesMom

Cooking Level: Intermediate

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Reviewed: May 17, 2009

These are SO easy...and SO yummy! They are now a staple in our house.

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Hapeangie

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Reviewed: May 14, 2009

I'll likely use this recipe from now on anytime I want a quick, easy bread to go with dinner. This could NOT be any easier.

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judiblue

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Reviewed: May 6, 2009

I followed the recipe to the letter and wasn't very impressed. They were too soft and moist. I split one in half and made a sausage and cheese biscuit out of it and by the time I got to the last bite, the bottom half of the biscuit had completely melted into the sausage. I generally bake up a batch of biscuits and freeze most of them for later use. I've always had good results with my usual buttermilk biscuit recipe, but these biscuits had even less flavor after freezing. I ended up throwing out the better part of the batch.

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Deborah B

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Apr. 17, 2009

I LOVED THIS RECIPE! I was a little bit worried about the fact that it has mayo in it, but looked at the other reviews and took their suggestions, and decided to try it. I don't have self-rise flour, and someone suggested to add 3 tsp baking powder and 1 tsp salt, so I did. And someone else mentioned how these are impossible to roll out and to put them in a muffin tray, so I did. Just besure to lightly butter the edges of the muffin tin, and what I did I brushed the tops with milk to just help lightly brown them. They turned out amazing! Will use again! I cooked mine for about 15mins...just a little longer to make sure they cooked thoroughly. Very light and fluffy...would not even try to make them on a cookie sheet...they will not roll out (too sticky). Hope that helps!

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Kayla21

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Reviewed: Apr. 12, 2009

I probably overmixed these- but they turned out AMAZING! So soft, moist and yummy! I made the full recipe into 6 Very Large biscuits, with pepperoni and cheese sandwiched in the middle, and a sprinkle of cheese on top... I WILL be making these again!! UPDATE** I made these again, sub'd 1/2 the milk for marinara, added a handful of shredded cheese, a handful of sliced/diced pepperoni, and a few diced up sundried tomato pieces and mixed it all lightly together with my stand mixer. It made 12 drop biscuits, They turned out good, texture was fantastic but flavor was "eh". I will continue to use this recipe and experiment- it is PERFECT for trying new things as long as you keep the ratio amounts the same! Thank you so much!

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NorCalRN

Cooking Level: Intermediate

Home Town: Carnation, Washington, USA

Living In: San Jose, California, USA

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Reviewed: Apr. 10, 2009

These are not biscuits in my opinion but rather dinner rolls. You want a more authentic biscuit, just cut the milk down to 3/4 cup.

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George Jempty

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Reviewed: Mar. 14, 2009

These are awesome!! I've never ever had a drop biscuit recipe turn out so light and flakey their always hard or flat. I took the tip from redneck girl on here and cooked them in muffin tins, I think that really makes a huge difference with them rising up compared to just dropping them on a cookie sheet. I have no idea what the other reviewers were saying the biscuit tasted like flour, Tasting the biscuit plain even licking some of the dough off the spoon was the best tasting dough/biscuit i've had! I'm guessing they've never made biscuit dough before and kept adding flower till the dough was non sticky and they kneaded it which made it hard. you wanna BARELY mix the ingredients together then spoon the mix into muffin tins, that's the key to the soft flakey biscuit! Also people don't have self rising flour, and try adding baking soda and stuff and it still doesn't work. Just go buy the self rising flour, it's 2.99 for a huge bag, and it worked PERFECT! And trust me you'll use it alot after you tastes these biscuits. I made these with biscuits and gravy. YUM! I'll make this for a side too with dinner the biscuit was great, I'll try the other suggestions and add cheese and butter and other ideas, I'm gonna make this alot! WOW what a wonderful tasty biscuit!!!

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GeenaDavisRules

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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Reviewed: Mar. 9, 2009

These are the easiest and most versatile biscuits I've ever made. The ingredients are usually in everyone's pantry and it only takes a few minutes to make them. I make them with light mayo and always top them with spices or herbs before I pop them into the oven. I've tried sprinkling black pepper, red chili flakes, thyme, and even mozzarella on them. They always turn out fluffy and delicious. It's the only biscuits I make!

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alubortha

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2009

Hmm, alright. Did the baking powder, no self-rising flour. Weren't wowed, but they didn't have that weird baking powrder taste, which is plus. Wish they had risen more, but before we knew it, we had eaten a lot of these.

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foodlover

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Mar. 1, 2009

I had tried a few of the top rated biscuit recipes on this site and was not satisfied with the results. This recipe is the BEST! While some say the end result comes out more like a roll, mine had the taste and texture of a light and fluffy biscuit. Not to mention they are super easy to make. Thanks for posting!

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brandi723

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

Easy and awesome! I've made full batches I've made this recipe for years and 100's of times, but just now getting around to rating it. I've made full batches as called for by the recipe and also cut the recipe in half. But I always make either 4 instead or 6 (half recipe) or 8 instead of 12 (full recipe) when make into larger biscuits. I cook for 12 mins and they come out perfect every time. They are large and soooo fluffy. Everyone always raves whenever I make these biscuits, and you can't screw them up unless you burn them.

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SPIRITUALGIRL9

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

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Reviewed: Feb. 23, 2009

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!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Feb. 13, 2009

Very good! I made them in muffin tins instead of dropping them onto a cookie sheet because the batter seemed kind of thin for that, and they turned out wonderful - big & fluffy :)

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REDNECKWOMAN

Cooking Level: Expert

Home Town: Staley, North Carolina, USA

Living In: Asheboro, North Carolina, USA

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Reviewed: Feb. 12, 2009

not pleased at all. Followed recipe twice same results both times. Flat and not flaky but had a good taste

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Nicci's Secrets

Cooking Level: Expert

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Reviewed: Feb. 2, 2009

These were surprising very good. When I first read the recipe I though, yuck, mayonnaise?? In a biscuit?? But you cannot taste the mayonnaise and it renders a tasty, light biscuit. Followed the recipe exactly with no modifications.

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BIZEEMOM

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Reviewed: Jan. 16, 2009

These came out soft and fluffy with a melt-in-your-mouth texture. I'm quite sure they're supposed to turn out plain and not taste like mayonnaise. They're proably named so because mayo is used and not because of the taste. I do admit they tasted a little of flour but they tasted wonderful warm from the oven. For such an easy to make recipe with tasty results I will definitely be making more of these. Thanks for the recipe!

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