Recipe by Debby
"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!"
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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 tough. These turned out so good--flaky and really just........YUMMY.
The flavor wasn't bad. Maybe I rolled them too flat or cooked them to long, but they were flat and hard. I called them brick biscuits when I served them. I like the other mayonnaise buscuits on this site much better. These also take three times the time to prepare and also makes three times the mess. I will not make again.
I have been making biscuits by this recipe since I was in elementary school and it works every time if you do it right! You need to 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,
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 paper liners sprayed with a little Pam which made things a lot easier!
I submitted a similar recipi,(Mayonaise Biscuits, by Georgie Brent) but I think this one is a vast improvement! Mine were drop bicuits and this recipi is for rolled and cut,and they turn out more uniform and fluffier. Bravo Debbie!
I also agree with others, this reminds me of the biscuits my sister, grandmother and a great-grandmother used to make----but, the mayo is an addition and must make the difference as I could never get them to turn out like this recipe. Hoorah!!
These biscuits were hard to mess up, in my opinion. The dough was easy to mix together and the biscuits came out soft and delicious. I did make my own self-rising flour by adding 1 tsp salt and 3 tsp baking powder to all-purpose flour. I also used an olive oil mayonnaise. Neither of those things detracted from the final product. Mine cooked a little faster than the 20 minutes. I have a convection oven and 16 minutes at 400 degrees was perfect. Thanks for introducing me to this "new" way of making biscuits.
These are fantastic!! be sure not to over cook keep a close eye on them
* Percent Daily Values are based on a 2,000 calorie diet.
Southern Biscuits with Mayonnaise
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 48
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