Mayonnaise Biscuits

This easy Mayonnaise Biscuits recipe comes together in no time and it’s so simple that bakers of all skill levels can make successfully. Serve them hot and freshly baked straight from the oven with butter and jam or as the complementary bread for any meal.

Easy Mayonnaise Biscuits Recipe

What is a Mayonnaise Biscuit? This recipe for mayonnaise biscuits is one more twist on our beloved house bread of the South. In it, mayonnaise takes the place of shortening or butter to make the dough. The homemade biscuit dough is flavorful, moist and tender from the mayo and thanks to self rising flour, this easy biscuit recipe only takes 3 ingredients to make. Well, not counting the melted butter on top, but at the end of the day, who’s counting? Any excuse to enjoy a hot biscuit will do. How to make simple Mayonnaise Biscuits: (Scroll down for full printable recipe.)

• Prepare Pan – Preheat oven to 400°F. Line a baking sheet with parchment paper or brush a cast iron skillet with melted butter.
• Wet Ingredients – Whisk together buttermilk and mayonnaise.
• Dry Ingredient – Add self rising flour, mixing until fully moistened. Self rising flour already has leavening and salt so there’s no need to add more.
• Cut Biscuit Dough into Rounds – Turn dough out onto a lightly floured surface and turn to coat with flour until it’s no longer sticky. Pat dough into a circle 3/4 inches thick. Use a 2 1/2 inch biscuit cutter dipped in flour to cut into rounds.
• Transfer to Pan- Place on the sheet pan side by side. Brush the tops with melted butter.
• Oven – Bake for 20-25 minutes or until golden brown and puffed. (Increase oven to broil to brown the tops further at the end of baking.)
• Serve immediately with butter and jam, stuffed with eggs, bacon or sausage for breakfast or smothered with sausage gravy.

How to Make the Best Mayonnaise Biscuits Recipe

Serve these Mayonnaise Biscuits with butter and jam, stuffed with eggs, bacon or sausage for breakfast or smothered with sausage gravy. You can also serve them as the bread of choice at any meal any time of day.

• Ingredients you’ll need to make homemade Mayonnaise Biscuits: 3 cups self rising flour, plus additional for dusting the work surface, 1 cup buttermilk, 1/2 cup full fat mayonnaise and melted butter for brushing the tops. This recipe works best with real mayonnaise such as Dukes (or whatever brand you prefer) and not salad dressing i.e. Miracle Whip.
• Kitchen gadgets you’ll need: A medium size mixing bowl, measuring cups and spoons, a rubber spatula for mixing the dough, an 8-10 inch cast iron skillet or sheet pan lined with parchment paper.
• The dough for these biscuits is super tender due to the addition of mayonnaise. So, when you turn the dough out onto a flour dusted surface turn it until it’s no longer sticky.
• You can make these delicious biscuits any size you like. Yield can vary depending on what size you make the biscuits. Typically it makes eight 2 inch biscuits or six 3 inch biscuits. Today I needed up in the middle, with 7 using a 2 1/2 inch biscuit cutter.
• If you’d like to skip rolling and cutting the dough, brush 6-8  cups of  a standard size 12 cup muffin tin with butter and use an ice cream scoop to drop the dough into the wells. Brush the tops with butter and bake until fluffy and golden. It works like a charm and turns them into a biscuit muffin. The amount of biscuits you’ll yield will depend upon how you divide the dough.
• Remember to flour the biscuit cutter so the biscuit dough won’t stick when you lift up on the cutter. Never twist the cutter when making biscuits or it can affect how high they rise. We’re going for a fluffy texture.
• If you don’t have buttermilk on hand you can make your own. To every one cup of whole milk add 1 tablespoon of lemon juice or white distilled vinegar. Let stand for 5 minutes, then stir and proceed with the recipe.
• If self rising flour isn’t one of your pantry staples, you can convert all purpose flour to self rising flour for this recipe using the same amount (3 cups) of all purpose flour. Combine flour with 4 teaspoons of  baking powder, 1 teaspoon of baking soda and 3/4 teaspoon of salt.
• At the end of baking, turn on the broiler to brown the tops of these biscuits further.
• Store leftover biscuits at room temperature in an airtight container for up to 2 days. Biscuits are best baked fresh and enjoyed the same day.

More Southern Biscuit Recipes to Make

There’s absolutely no wrong time of day to enjoy a buttermilk biscuit. Whether you like them slathered with butter or with mix-ins such as bacon, sausage or cheese, they never last long. More biscuit recipes you may like to try:

• My recipe for Fluffy Southern Buttermilk Biscuits is the only one you’ll ever need.
• Garlic and Herb Cheddar Biscuits are a riff on those Cheddar Bay Biscuits served at Red Lobster.
• Sweet Potato Biscuits stuffed with holiday ham are a must make in the fall.
• Biscuit Topped Chicken Pot Pie is a one dish meal.
• These Cheddar Sausage Biscuits are filled with crumbled breakfast sausage and a load of cheddar cheese.
• Skillet Apple Pie Biscuits are guaranteed to satisfy you sweet tooth.
• Pimento Cheese Biscuits from White Lily Flour.

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Helpful Kitchen Items:

• Aluminum Baking Sheets
• Mixing Bowl Set
• Measuring Set
• Cookie and Biscuit Cutter Set