Mayonnaise Biscuits

Three ingredients, one bowl, twelve minutes. Mayonnaise biscuits are the kind of recipe that works on faith until you taste them, then you understand why they’ve stuck around in church cookbooks for 70 years. The mayonnaise does the work of butter, eggs, and oil all at once, since real mayo is essentially emulsified oil and egg yolk in vinegar. Folded into self-rising flour and milk, it produces an impossibly tender biscuit with no rolling, no cutting, no laminating.

Real mayonnaise is the rule, not a suggestion. The directions specifically warn against salad dressing (Miracle Whip) substitutes. Salad dressing has too much sugar, too little fat, and water that throws off the dough. Stick with Hellmann’s, Duke’s, or Best Foods.

Muffin tins instead of biscuit cutters is the second smart shortcut. Spooning the loose dough into greased muffin cups gives you uniform, lightly domed biscuits that pull away cleanly without ever touching a rolling pin.

Self-rising flour is the must-have. The pre-mixed leavening and salt is what makes this a three-ingredient recipe. All-purpose flour requires adding baking powder and salt separately and the proportions get fiddly.

Pro Tips

• Don’t overmix. Stir just until the flour is moistened and a few lumps remain. Overworked dough makes tough biscuits.
• Grease the muffin tin generously or use paper liners. The mayo helps with non-stick but corners can stick on bare tins.
• Serve hot from the oven for the best texture. Biscuits firm up as they cool.
• Reheat leftovers wrapped in foil at 300°F (150°C) for 5 minutes to restore the soft crumb.

Variations

• Add a half cup of shredded sharp cheddar and a teaspoon of garlic powder for cheesy biscuits.
• Stir in chopped fresh chives or scallions for an herby finish.
• Brush warm biscuits with melted butter for a richer top crust.