4-Ingredient Mayonnaise Biscuits Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 03/1/22
4 Ingredient Mayonnaise Biscuits

The Spruce Eats / Diana Rattray
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 12 servings
Yield: 12 biscuits
Nutrition Facts (per serving)
122 Calories
3g Fat
18g Carbs
4g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 122
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 6%
Cholesterol 6mg 2%
Sodium 291mg 13%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 2%
Total Sugars 3g
Protein 4g
Vitamin C 0mg 0%
Calcium 142mg 11%
Iron 1mg 6%
Potassium 110mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. Just know that you don't taste the mayonnaise, seriously! 

So simple to make, as 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.

These biscuits are a Southern tradition and go well with any meal. You can even put them on top of a stew as it cooks, similar to making dumplings. Try slathering them with butter and put on some strawberry preserves or your favorite jam for breakfast or a delicious snack.

Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. Heat oven to 450 F. Grease muffin tins or a large baking sheet and set aside.

  3. 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.

  4. Drop batter into muffin tins or onto a baking sheet spaced at least 1 inch apart.

  5. Brush the tops with cream or milk.

  6. Bake for 12 to 15 minutes, or until golden brown.

Tips

  • You can make these biscuits in a well-greased 9-inch baking dish. Cut into individual pieces while hot and serve with butter.
  • Mix only until ingredients are combined, otherwise, you can end up with tough biscuits.
  • This biscuit recipe is also ideal for cooking on top of a stew while it bubbles away with the lid on. 

Recipe Variations

  • If you like cheesy biscuits, add 1/2 to 1 cup of shredded cheese of choice to the dough.

How to Store and Freeze

  • These biscuits can be left at room temperature for up to two days when stored in an airtight container. You can also place them in the refrigerator, where they will keep for up to one week.
  • Freeze these biscuits to use later. Simply place them on a baking sheet in a single layer and when frozen, put them in a freezer-safe plastic bag where they will keep for two to three months.
  • To reheat, preheat the oven to 350 F, and put the frozen biscuits on a parchment-lined baking sheet, and bake for approximately 15 minutes. Keep an eye on them and when they're warm, take them out.