Southern Biscuits with Mayonnaise

Southern Biscuits with Mayonnaise

22

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 124 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a large bowl mix together the buttermilk, oil, and mayonnaise. Gradually stir in the flour and mix until all ingredients are combined.
  2. 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.
  3. Bake in a preheated 425 degree F (220 degrees C) until nicely browned, about 20 minutes.

Reviews

22
  1. 25 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 tu...

Most helpful critical review

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 ...

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 tu...

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 av...

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 wit...

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 mor...

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 ...

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 neve...

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...

These are fantastic!! be sure not to over cook keep a close eye on them

These were good, but I'd really hoped for a lighter, fluffier biscuit. They were a little on the dense side, but had good flavor. These were a nice addition to our chicken dinner.