5 Ingredients or Fewer

Fluffy Mayo Biscuits

August 28, 2023
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Photo by Julia Gartland
  • Prep time 10 minutes
  • Cook time 30 minutes
  • makes 8 to 10 biscuits
Author Notes

Pillowy, tender biscuits in under 45 minutes that require only one bowl, one pan, and zero butter chilling? Yes, you heard right. And, the secret ingredient is one that you probably already have hanging out in your fridge: mayonnaise! Combined with self-rising flour, a pinch of salt, and milk, this jarred condiment results in puffy drop biscuits that have a moist crumb and golden, craggy exterior. In its most basic form, mayonnaise is made up of four ingredients: whole eggs, neutral oil (like avocado or canola), salt, and a splash of vinegar. The first two ingredients bring richness and fat to the mix, ensuring a biscuit that’s *never* dry, while the vinegar brings a pleasing tang, similar to buttermilk. That being said, I love an extra twang of acidity in my biscuits, so if I happen to have buttermilk on hand, I’ll swap it in for the whole milk. The extra tanginess is the perfect foil for any rich, sweet, or jammy toppings.

These fluffy mayo biscuits are breakfast or brunch bliss on their own, piled into a basket and served piping hot straight from the oven. They’re also equally delicious cracked open and slathered with salted butter and jam, doused with country sausage gravy, or used in the ultimate breakfast sandwich. If it’s peak summer, cut them in half, spread on a little more mayo, and top with a thick, juicy slice of tomato seasoned with salt and pepper.

Missing self-rising flour from your pantry? Don’t worry, you can whip up a DIY 3-ingredient blend! Just mix together 2 cups (240 grams) all-purpose flour with 1 tablespoon baking powder and ½ teaspoon kosher salt. Now you’re ready for biscuit magic! —Asha Loupy

Test Kitchen Notes

This recipe is a part of Mayo Week—seven days celebrating all things mayonnaise—presented in partnership by our friends at Primal Kitchen.Food52

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Ingredients
  • 2 cups (250 grams) self-rising flour
  • 1/4 teaspoon kosher salt
  • 1/2 cup (120 grams) Primal Kitchen Mayo with Avocado Oil
  • 2/3 cup (163 grams) buttermilk or whole milk
  • Neutral oil, for greasing measuring cup
  • 1 egg (optional)
Directions
  1. Heat oven to 375°F. Line a baking sheet or a 12-inch cast-iron skillet with parchment paper. Set aside.
  2. Combine the self-rising flour and salt in a large bowl and mix well. Add in the mayo and buttermilk and stir until a wet, shaggy dough forms.
  3. Scoop dough using a lightly oiled quarter cup measure and transfer to the reserved parchment-lined baking sheet or pan. Space biscuits 1 to 2 inches apart to give them room to rise. Gently press the biscuits to flatten the tops and shape into a rustic round.
  4. If using an egg wash, whisk together the egg and 1 tablespoon cold water in a small bowl. Brush the tops of biscuits with a thin layer of the egg wash. Bake until puffed and golden, 23 to 27 minutes. Serve warm or at room temperature.

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