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
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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