Mayonnaise Biscuits (Easy 4-Ingredient Biscuits)
Published Date: February 3, 2023
Mayonnaise Biscuits is a quick and easy-to-make recipe made with just 4 ingredients that bake up tender, dense homemade biscuits in under 25 minutes!
Complete dinner tonight with a side of these warm, tender Mayonnaise Biscuits! This biscuit recipe takes almost no effort to make; simply stir up 4 ingredients, drop the mixture into muffin tins, and bake!
When I first saw Paula Dean make these Easy Mayo Biscuits, I knew I had to try them! We adjusted the mayonnaise in the recipe slightly to allow for a more accurate measurement to ensure these come our perfectly every time!
While these do go great with dinner, you can enjoy them in many different ways! Serve them up at breakfast with eggs, or top them with your favorite jam or jelly to enjoy as a snack! Either way, these biscuits without butter are a busy family WIN!
Biting Into These Delicious Homemade Biscuits!
Taste: Though these biscuits are made with mayonnaise, you truly don’t taste any at all! Instead, you taste all the flavor of a full-fat, homemade biscuit. Much like any other homemade biscuit you bake at home!
Texture: Mayonnaise biscuits come out of the oven wonderfully tender! Their texture is like a cross between buttermilk biscuits and beer bread. Giving them the comforting texture of homemade that will make you want them with every meal!
Self-Rising Flour
Since this recipe for easy mayonnaise biscuits has just 4 ingredients, every one of them counts! Therefore, instead of using all-purpose flour, we use self-rising flour.
Self-rising flour is flour that comes mixed with baking powder and salt. This ingredient can be found in lots of recipes for cornbread, biscuits, muffins, and even cupcakes!
Using this ingredient simplifies the biscuit-making process since you don’t have to measure out three separate ingredients. If you don’t have this on hand, you can still make this recipe by creating a self-rising flour substitute.
To replace one cup of self-rising flour, combine 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of baking soda with one cup of all-purpose flour.
Since this recipe calls for two cups of self-rising flour, you’ll need to double that substitute!
Recipe Tips For How To Make Mayonnaise Biscuits
- Muffin Pan – This biscuit recipe is made using a muffin pan. Therefore, make sure to grease the wells of the pan to ensure that the biscuits pop out easily!
- Mayonnaise – Since the mayonnaise replaces the fats in your typical biscuit recipe, real mayonnaise does need to be used. I always use Hellmann’s Real Mayonnaise, but any brand of full-fat real mayo should work just fine!
- Don’t Add Salt – You may be wondering why salt isn’t on the ingredients list! This is because salt is already found in self-rising flour and mayonnaise. If more salt than that is added, it would make for a very salty biscuit, which we don’t want!
- Doneness – The tops of these biscuits don’t brown up much, so to check for doneness, you can use a toothpick. To do so, insert one into the thickest part of the biscuit, and if it comes out clean, the biscuits are done. You can also check to see if they’ve finished by gently touching the tops of them. If the top of a biscuit springs back, then they’re done baking.
- Serving – These tasty biscuits are best served slightly warm and slathered with delicious salty, melty butter! Enjoy them with breakfast, lunch, dinner, or even as a snack!
Serve These Biscuits with our Ritz Cracker Chicken or Pizza Chicken.
Storage Instructions For Leftover Homemade Mayonnaise Biscuits
Keep these biscuits in a large Ziploc bag with the excess air squeezed out of it or in an airtight container. They can then be stored at room temperature for 2 to 3 days or in the fridge for 5 days.
Can I Use A Biscuit Cutter When Making These Biscuits?
The consistency of these biscuits isn’t that of a roll and cut-out dough. These are meant to be mayonnaise drop biscuits to keep them quick and simple!
How Come My Biscuits Came Out Dry?
Dry biscuits are typically the result of overbaking or using too much flour. When baking these, be sure to keep a close eye on them since the tops don’t brown up.
As for measuring the self-rising flour, be careful not to scoop out and pack in the flour. Instead, you want to fluff the flour with a fork first.
Afterward, use a smaller scoop to transfer the fluffed flour into the measuring cup. Again, don’t pack in the flour. When the cup is full, level it off with the back of a butter knife and dump it in the mixing bowl.
Mayonnaise Biscuits
INGREDIENTS
- 2 cups self-rising flour
- 1 cup whole milk
- 2 tablespoons granulated sugar
- â…“ cup mayonnaise
INSTRUCTIONS
- Preheat the oven to 350°F and lightly grease a muffin pan with nonstick spray.
- In a large bowl, mix together the flour, milk, sugar, and mayonnaise until completely combined. The batter may have small lumps in it.2 cups self-rising flour, 1 cup whole milk, 2 tablespoons granulated sugar, â…“ cup mayonnaise
- Use a ¼-cup measuring cup to distribute the batter into the wells of the muffin pan.
- Bake for 15 to 17 minutes. The tops will not brown much but should spring back when touched and a toothpick should come clean from the center when done.
- Remove from the muffin tin and enjoy with butter.
NOTES
- Storage Instructions: Keep these biscuits in a large Ziploc bag with the excess air squeezed out of it or in an airtight container. They can then be stored at room temperature for 2 to 3 days or in the fridge for 5 days.
- Can I Use A Biscuit Cutter When Making These Biscuits? The consistency of these biscuits isn’t that of a roll and cut-out dough. These are meant to be mayonnaise drop biscuits to keep them quick and simple!
- How Come My Biscuits Came Out Dry? Dry biscuits are typically the result of overbaking or using too much flour. When baking these, be sure to keep a close eye on them since the tops don’t brown up. As for measuring the self-rising flour, be careful not to scoop out and pack in the flour. Instead, you want to fluff the flour with a fork first. Afterward, use a smaller scoop to transfer the fluffed flour into the measuring cup. Again, don’t pack in the flour. When the cup is full, level it off with the back of a butter knife and dump it in the mixing bowl.
NUTRITION
Slightly adapted from Paula Dean.
