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READY IN 45 mins

Southern Biscuits with Mayonnaise

Read Reviews (15)

"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!" — Debby

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Types of Cooking Oil

Measuring All-Purpose Flour

Original recipe makes 1 dozen biscuits Change Servings

2/3 cup buttermilk
2 tablespoons vegetable oil

3 tablespoons mayonnaise
2 cups self-rising flour

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Directions

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

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PREP 15 mins
COOK 20 mins
READY IN 45 mins

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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.

—Sarah Jo

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Most Helpful Critical Review

Jun 12, 2003

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.

—SHEWETT

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18 Ratings

Jan 30, 2012

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!

—Jillian

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Oct 02, 2009

If your biscuits by this recipe turned out 'rock hard' it was due to one of three things: 1) you worked the dough too long or 2) your flour was old and the leavening was no longer fresh or 3) you didn't 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, Gold Medal and DEFINITELY not Martha White (despite their claim to make the best biscuits) I have been making biscuits by this recipe since I was in elementary school and it works every time if you do it right!

—HYPATIA1219

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Jan 04, 2004

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!

—COMICGENIUS

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Aug 19, 2009

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!!

—Jim*s_Queenie

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Jul 30, 2011

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

—kansasprincess

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Jan 13, 2011

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.

—Pam-3BoysMama

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Nutrition

Calories
124 kcal
6%

Carbohydrates
16.2 g
5%

Cholesterol
2 mg
< 1%

Fat
5.4 g
8%

Fiber
0.6 g
2%

Protein
2.5 g
5%

Sodium
298 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Southern Biscuits with Mayonnaise

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 124
Calories from Fat: 48

% Daily Value *
Total Fat 5.4g 8 %
Saturated Fat 0.8g 4 %
Cholesterol 2mg < 1 %
Sodium 298mg 12 %
Potassium 47mg 1 %
Total Carbohydrates 16.2g 5 %
Dietary Fiber 0.6g 2 %
Protein 2.5g 5 %
Sugars 0.7g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 11 %
Iron 10 %
Thiamin 15 %
Niacin 13 %
Vitamin B6 2 %
Magnesium 2 %
Folate 23 %

* 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.