|Nutritional Guidelines (per serving)|
Only four ingredients go into this surprisingly simple and tasty mayonnaise biscuits recipe. The mayonnaise replaces the fat found in most biscuit recipes and the vinegar in the mayonnaise makes the biscuits light and fluffy, in much the same way it does for pie crust.
This is a drop biscuit recipe, which means rolling and cutting are not required. The yield is 12 biscuits, so you will need two 6-well muffin tins or one 12-well muffin tin. For a rougher appearance, equal mounds of biscuit dough can be dropped onto well-greased baking tins.
Heat oven to 450 F. Grease muffin tins or a large baking sheet and set aside.
In a small bowl, combine self-rising flour, mayonnaise, 1 cup milk, and sugar, if using. Stir until all ingredients are well mixed. Do not overmix because that will cause the biscuits to be tough.
Drop batter into muffin tins or onto baking sheet spaced at least 1 inch apart.
Brush the tops with cream or milk.
Bake for 12 to 15 minutes, or until golden brown.
You can make these biscuits in a well-greased 9-inch baking dish. Cut into individual pieces while hot and serve with butter. This biscuit recipe is also ideal for cooking on top of a stew while it bubbles away with the lid on. If you like cheesy biscuits, add 1/2 to 1 cup of shredded cheese of choice to the dough.