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These mayonnaise biscuits are amazing.
Ingredients
- cooking spray
- 1 cup self-rising flour
- ½ cup milk
- ¼ cup mayonnaise
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease 6 large muffin cups with cooking spray.
Step 2
Stir together flour, milk, and mayonnaise in a large bowl until smooth. Pour evenly into the prepared muffin cups.
Step 3
Bake in the preheated oven until golden brown, about 30 minutes.
Cook?s Note
If you don't have self-rising flour you can substitute all-purpose flour, but you will need to add 1 1/2 teaspoon baking powder, and a dash salt to all-purpose flour before stirring in the milk and mayo.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 150 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat1g | 7% |
| Cholesterol5mg | 2% |
| Sodium325mg | 14% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber1g | 2% |
| Total Sugars1g | |
| Protein3g | |
| Calcium95mg | 7% |
| Iron1mg | 6% |
| Potassium57mg | 1% |
*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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
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These biscuits were very tiny, like bite-size, but were absolutely delicious. The outsides are brown & crunchy, and the insides are very moist & tasty.
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Great little biscuit that’s easy to throw together when you need something in a pinch! I’ve made them with milk and with low-fat buttermilk and the result is a light and fluffy biscuit. Don’t be afaid of the mayo, you can’t taste it! Ya gotta love when a few ingredients you have in the pantry come together to make something so good. And, they take virtually no time at all. I can’t wait to experiment with them by adding some herbs and cheddar or parmesan cheese!
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Little crumbly, but I think that may be a result of overcooking. Everybody’s oven temp is a little different and mine runs a little hot, so next time, I will start checking the biscuits for doneness at about 20 minutes. I had some buttermilk in the fridge, so I used that, and we had sausage biscuits for breakfast today. Don’t be concerned about a mayonnaise flavor…there is NONE. This is so easy to make and yields a pretty tender biscuit. I will make this one again.
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They were not only a hit they were so very easy.
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Been making these for years; recipe given to me by my great aunt back in 1973. Her recipe says add a pinch of salt and bake at 350* for 10-12 minutes.
If you are out of self-rising flour add 1 1/2 tsp baking powder and 1/2 tsp salt.
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I baked these on a cookie sheet, I should have put a little less time on them but they were still delicious. They are similar to KFC biscuits!!
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They are very moist and taste great! If you are worried that they’ll taste like mayonnaise don’t worry, they don’t taste like it at all!
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Simple and delicious! I only needed to bake them for 20 minutes until they were golden brown and slightly crispy. I used reduced fat mayonnaise and whole wheat flour to make these even healthier.
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Easy-Fast-Yummy! Doubled recipe, used reduced fat Hellman’s and added an 1/8 cup milk for smoothness. Thanks – Keeper!
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I have cooked these for years! I cook them at 400 for exactly 10 minutes and they come out perfectly every single time. Can’t imagine cooking them half an hour! For a delicious savory biscuit, add garlic powder and some grated parmesan cheese as well as a dash or two of onion powder – just delicious!
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I baked mine at 400 for 10 minutes. My kids liked them. They are so easy! They are moist, not crumbly at all. This will become a family recipe.
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Only try in a pinch. I felt like I was eating play dough . Very dense and zero flavor.
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Great recipe. Versatile base; delicious regardless.
(I vehemently disagree with the use of muffin tins for biscuits. I understand it. But, as a southerner it seems like a heresy has been committed. Use any flat pan instead.) -
These biscuits are delicious. I followed the recipe exactly and was thrilled with the results. This recipe is definitely on my “make again”list.
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Easy Mayonnaise Biscuit Haiku: “Thought this was a joke, but nope, this recipe ruled! Way too easy, good!” Needed a last minute “starch” to dip into a thick soup and this recipe fit the bill w/ having the few ingredients on hand. I just didn’t think it was for real – I mean, 3 ingredients becoming biscuits?? But yep, even though mine didn’t take nearly the full 30 min., when they popped out of the muffin tin looking all lumpy, crusty, brown and delicious, we were so happy at how good they tasted dragged thru soup. Now if I were to eat them solo, I think they’d need some of the suggested-from-another-review garlic powder, parmesan, or another seasoning of sorts. But YUM and a cinch!
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I sort of found this recipe by accident but am so glad I did. These were delicious biscuits to eat with our vegetable soup today. I did make my own self-rising flour. I baked these at 400 degrees for 15 minutes on parchment paper. I will definitely make these again. You are right, kitchen_angel, this recipe is amazing. Thank you.
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Absolutely delicious!!! I tried making them on a cookie sheet but they were too thin for that. They tasted great though. So the next time I used a muffin pan….wow, I was amazed! So easy and tasty. I wonder if you can put cheese in the center of the dough and make cheese biscuits?? Thanks for a great recipe!
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This turned out super tasty. They taste just as good as other recipes out there with many more ingredients and it was soooo easy make.
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Absolutely no changes to ingredients. First time using a muffin tin for biscuits (great idea!) I made a crumble with the mayo and flour first, then added the milk. It came out a bit soupy for me, but utilizing the miffin tin, that was ideal as it poured in like cake batter!
Preheated my oven to 375?F, and greased my muffin tin, but only kept them in for 10 minutes. They fell right out of the tin with a soft, creamy-gold glow on the bottoms and a mashed potato look to the white tops. Sliced open well, and we enjoyed them with honey butter.
Thumbs up! Will make again.
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This recipe is fast and easy, and delivers crispy, tender biscuits. I just dropped the mixture by spoonfuls onto a silicon mat covered cookie sheet, and baked for 20 minutes at 350 degrees. I will make again, especially when I want last minute biscuits.
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I made these to go with gravy for a biscuits and gravy breakfast and they are delicious and moist, however the tops of them looked odd. Dry and bulbous. I made them in a small muffin tin at 350 for 15 min, doubled the recipe and used all purpose flour, some salt and baking soda (using the appropriate amount to substitute for baking powder) instead of baking powder because I had none. I was only able to make nine of these biscuits in the small muffin pan. They were fluffy and wonderful. I will make these again.
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amazing they are so moist
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no sweetness,& very thick & not fluffy.
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this is nice surprisingly my husband finished his own
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I used the regular size muffin pans and got 8 biscuits….didn’t taste the mayo at all….very easy one to add to your rotation!!!
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This is a very easy recipe and I will be using it again for a repeat performance. The only tweak I did was to add1/2 cup of shredded cheddar cheese to it. The next time I make these, I am not going to use the muffin tin. I will be rolling out the dough and using my biscuit cutter.
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I did not have self rising flour, so I used the tip below and added baking powder and salt. Thank goodness I did, it would’ve been bland without that added salt! This recipe could use a tiny bit more salt in the recipe. But otherwise the biscuits were really good!
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I substituted buttermilk….these biscuits are quick, easy & delicious….I didn’t bake them as long as directions so watch your oven as they bake…. I made double batch…so moist you won’t need to butter them…. 5 stars !
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This is a great quick bread/biscuit recipe! I added a pinch of salt and baked for about 15 minutes. I like the recipe size as well since it is smaller. Thanks!
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So easy and delicious – we enjoyed leftovers for the next couple of mornings with butter and jam!
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Super easy recipe, I had never thought about using mayo as the shortening in biscuits. I don’t keep self rising flour, so I used all purpose, with the addition of 1/2 tsp salt and 1.5 tsp baking powder. I made them in the muffin pan as directed, but next time I would like to try just making them as drop biscuits. I don’t like cleaning muffin pans lol
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light and fluffy .
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Tabasco spicy mayonnaise was on the clearance rack for $1.00 and it works well with this recipe too.
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Quick, easy, and delicious biscuit – nice crunch on the outside, and soft as a cloud in the middle. Only thing I’d adjust is the baking time – 30 mins seems excessive. I took them out after 25 and they were done all the way through and quite brown around the bottom and sides.
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Was looking for a different recipe than what I’d been using for years. Made no changes at all and they were absolutely delish! I can’t wait to try adding some flavors like onion or garlic powder! My new go-to recipe. Who doesn’t have the three ingredients on hand?
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These turned out great and were perfect for adding jelly or honey before eating! (didn’t have self-rising flour, so I used the baking powder.) Also, think I’m going to try cooking them at 400 for 10 min. next time like another person suggested though.
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This is a great recipe, moist and delicious. So fast and simple with only 3 ingredients. I followed the recipe as written and baked in muffin cups. They were light and flaky. My new quick biscuit recipe, thanks!
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Didnt have any biscuits in the fridge. This looked super easy and quick. We loved them, just perfect with my vegetable soup
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I have been using this recipe for years thanks to my daughter. I bake them at 400 degrees for about 10-15 minutes they are perfect…you can also drop them if you like I had never tried them in the muffin pan until this time but I like the fullness of how they came out!!
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Super easy and always….ALWAYS (!!) fluffy! My son loves them and I can whip them up in no time at all. Definitely in my weekly rotation.
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Mine were done in about 24 minutes–perfectly delicious! I put a bit of shredded cheese on the top. Will make these again (and again)!
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They didn’t turn out as fluffy as I would have liked, but the flavor and texture were spot on. Perfect quick biscuits.
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Wonderful! On the recommendation of another reviewer, I only cooked them 10 minutes. I would at least check them often to make sure they do not overcook. I will make these again and again.
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These are delicious biscuits. I can’t believe how easy these are to make. I’ve never been good at making biscuits but I know I am now with this recipe. I did drop the dough on a parchment line sheet pan. Simple clean up this way. Thank you for sharing, kitchen angel.
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Had all of the ingredients so I had to try this. Wow, easy and awesome!
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My first attempt at making these, they tasted great but were a bit stodgy in the middle, probably because I made two big ones as i don’t have any muffin tins. I added half a teaspoon of bay seasoning to the mix and ate them hot with butter, delicious.
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Definitely would make this again. Not too bad, only 3 ingredients, a little mixing then you’re done! I added a pinch of salt, and took advice from others, baking @ 400? F for (my oven) 15 minutes.
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Can you use miracle whip ????? They sound good !!!
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WOW, did as Jan Johnson did-400? for 10 minutes, perfect, I did also add sprinkling of garlic & onion powder. Will make these my go too from now on
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Added garlic powder and parsley. Baked for 10 minutes and they were a hit!!
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made just like the recipe, and they weren’t all that. Def no mayo taste, but not much flavor either. Needs butter, or like someone else said, garlic and cheese. They do taste very similar to Red Lobsters cheddar bay with no cheddar. Just sort of bland. And in the muffin cups, def cook the 30 minutes, even with that, mine were kind of gummy in the middle.
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Easy to make, very moist and tasty! You can’t even taste the mayo! I added cheddar to mine and they were delicious!
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We wanted an old fashion bacon and egg Sunday morning breakfast, but we didn’t have bread for toast, so we decided to make a quick biscuit and this was fantastic!! They came out soft and airy inside and a nice light flaky crust!!!
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Not a fan. Too dry and even though I used self rising flour they did not rise much and only made 5 biscuits.
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These are so easy to make I loved them. I will make them often, I baked them 25 min just right for my oven. Even my small poodle dog liked them.
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Really good biscuits, my pickest eater said she enjoyed them. Will definitely make them again. Used all purpose flour as I had no self-rising flour
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They were good. Only baked for 12 min
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This was incredibly easy to whip together. I have to be dairy-free everything, so I replaced the milk with cashew milk unflavored and unsweetened. They came out really well, with the characteristic crunch of a drop biscuit and the soft center that buttermilk has. I used 400 F at about 13-15 minutes, which seemed to be perfect. Will try to mix jam into the biscuits or maybe vegan cheese to add some more flavor, but they were decent by themselves.
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great
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Easy to make, nice moist texture but rather bland.
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I made these for a quick breakfast today and they were delicious. I personally would half the salt as I prefer my food undersalted and would add a tiny bit (maybe 1/4 tsp of sugar). Overall I was surprised at how beautifully fluffy they were and tasted delicious. Would make these again
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Ok..First of all they tasted very good. 2nd, I’m not sure why I needed the large muffin pan. In order to obtain 6 large biscuits I would have needed to double the recipe. I made exactly as the recipe stated. I used the self rising flour too. I divided the batter up for 6 large biscuit, but they did not raise at all. The taste is very good though. I will be making them again.
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I really like this recipe and will make them again! The only change I?d make is to add salt. I?m going to start with 1/4teaspoon. Enjoy!
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I made the recipe exactly as written. It made 4 good sized biscuits. I simply dropped them by spoonfuls onto parchment paper. They were delicious and super easy to put together. My family was surprised that they contained mayonnaise! I will be making these again!
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Made as drop biscuits and baked at 375 for 12 minutes. Added fresh parsley, onion and garlic powder and grated Parmesan with the flour, and used cream instead of milk. Nice and moist and so easy.
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These biscuits are EXACTLY what I was looking for! A simple recipe that would deliver HUGE taste without a lot of ingredients/preparation/work. And the taste and texture are spot on! My new go-to biscuit recipe! And they look great too! I’ll try dropping them on a sheet for my next batch!
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My Mom called these “Depression Biscuits” and were made for breakfasts and dinner if she couldn’t go to the store. These were popular during her childhood growing up in the Depression era because butter was prized. We never had self-rising flour, so in a 1 cup measure she added 1 1/2 tsp of baking powder and 1/4 tsp of salt and added flour on top. These came in handy during Covid times when I wanted a bread or biscuit with dinner but could not, or did not want to go out. They remind me of my Mom. ?? I love them buttered with jam for breakfast.
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Easy to make and the biscuits are soft and have a wonderful flavor. Most biscuits tend to dry out, these remain moist and delicious!
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I made this recipe with mayo, WIO flour, buttermilk, and baking powder. Baked it at 350? for 10 minutes. As you see from my picture, the biscuits browned on the bottom, but not on the top. They didn’t have a lot of flavor, but I covered them with maple sausage gravy anyway. . . Simple recipe – I will try it again. . . I was able to bake them on my toaster oven pan.
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Just made these to go with a beef stew. Delicious. I baked them at 375 for 10 min and they were very moist and not crumbly at all. My husband loved them. Will definitely make them again.
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First it was easy to make, but it looked like a muffin or cupcake. And it had a faint taste of Mayo. However, It looked good inside when pulled apart. I could add a lil more flour and shape into a biscuit. And maybe use a lil less Mayo.?????
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Lightest biscuits ever. Recipe in dire need of updating tho…do not bake 30 minutes unless you need rocks to decorate your garden. Recipe is quite old and before air fryers were even thought of but using the air fryer not only keeps your kitchen cool it is efficient and quick. Preheat air fryer and set temp at 375 and bake for approx 7 minutes. I put the biscuit dough into silicone muffin cups…no greasing required and six fit perfectly into my Ninja air fryer. Done and golden and so light in just a few minutes. I’ll never make biscuits any other way. Happy to have this recipe.
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I followed it, as written, except for substituting 1/4 c. of Oatmeal flour for white. They also baked in 25 minutes, rather than 30. Next time I will add 1-2 T. more flour, and 1 T. more milk;
or, just add 1 T. less mayonaise. (Oatmeal flour has the added benefit on cutting down on the amount of fat called for.)
I ate them in the usual manner; with butter and honey or jam. I left one plain, and actually preferred them without the extra butter!
Altogether, a very satisfying and quick alternative to my usual recipe! -
I did not have self-rising flour, so used the alternative of baking powder and salt. Really, really bad. They looked like flat little muffins, not at all like the biscuits in the picture. The texture was dry and tasteless. I would not make them again.
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Quick & easy, especially when you gotta have biscuits! I used Best Foods Mayo. I didn’t have whole milk so I used heavy cream thinned with water. Didn’t have self rising flour so I used the cheat-sheet mixture. They were pretty darm good anyway. When I think about how much I enjoyed them, and how few “real deal” ingredients I used, it’s practically a Biscuit Miracle. Will definately add them to my biscuit rotation.
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Absolutely delicious! I added 1 cup I shredded cheese to the recipe. I’m from England and these are very similar to scones, the mayonnaise added a little more tang to them. I’ll definitely be making more !
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I used biscuit baking mix instead of from scratch. I mixed 1/4 cup mayo with milk and made cut out instead of drop biscuits. I thought the inside was a bit too ?wet?. Maybe baking a little longer would fix this. I was judging by browness of top and bottom.
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I was very excited to try these and I was disappointed. They are very tiny bite sized, not what i expected when one thinks of homemade biscuits. The biggest problem for me was the mayo taste that people said you would not taste, was all I tasted. But I also used miracle whip so that might be the issue. They were a great texture and moist inside which is what this whole recipe was about so in that it would be a 5. I will try again with the Hellman and see what I think.
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Easy recipe to follow. Baked five beautiful big biscuits on my grandmother?s old metal pie tin. 400? for 12 minutes and great results. Thanks for a keeper!
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This recipe was so easy and turned out wonderfully. It was only a four star recipe as written but with the tweaks I made, they were five stars! I added a 1/4 tsp of salt to the batter, used a small cookie scoop to scoop them in to the muffin tin, baked for 15 minutes and then brushed the tops with melted butter! They were so good I immediately made a triple batch so we could have sausage gravy and biscuits.
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I made this recipe as is and only had to make my own self- raising flour. I do however disagree with the reviews that say it does not really taste like mayo. I did smell it and somewhat tasted it. I had to bake mine for the full 30 minutes. They came out soft and fluffy and a bit gummy. Still, for an item in a pinch it works. Like someone else mentioned, it is good to try with other herbs and condiments. This recipe has that good part in versatility. I used cupcake sized liners and got exactly 5. Maybe next time I will make them as drop biscuits and brush them with butter to brown and crisp them more. Might make them again not sure yet.
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These are so easy and good if you tweak them just slightly. I doubled the recipe and added an extra dash of salt and 1/4 cup of sugar. The slight sweetness brought out a wonderful flavor! When they’re still really hot, you can slightly taste/smell the mayo, but I think that could be fixed by using homemade mayo made with a neutral oil. Once they were lightly browned, I rubbed the tops with soft butter. So delish!
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I made this but gluten-free! It came out wonderful and tasted as soft as dinner rolls that had gluten.
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I also have been making this recipe for years with the only difference of using buttermilk instead of milk.
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