An incredibly easy stir-and-go recipe for homemade biscuits using mayo for super tender, velvety biscuits you’ll have in the oven in minutes!
JUMP TO RECIPEI created the easiest, most delicious drop biscuit recipe EVER and I did it by accident!!
I found a recipe on the Duke’s Mayonnaise website for “mayonnaise rolls” and thought I’d give it a try. Ever since I determined mayo is the superpower behind the BEST banana bread in the whole wide world, I’ve been curious about using it in other baked goods.
Which is why, when I spotted the recipe for the rolls, I was willing to give them a go!
The original recipe is made in a muffin tin. I imagine that’s because the batter is so thin, there’s really no other way to cook it. I adjusted the recipe a little to make the batter thick enough to hold its shape a bit and popped them in the oven.
Well, what I ended up with were not rolls at all but fluffy, tender drop biscuits! And they were delicious!
I’m not sure what I’m most impressed with in this recipe… the fact that they are light, fluffy and scrumptious or that I accidently discovered THE EASIEST way to make biscuits!
You literally just stir the ingredients, scoop them into a pan and bake. There’s no cutting shortening into flour, no kneading, no rolling, no cutting or shaping… just boom! Biscuits!
I gotta tell you, though… this recipe is going to wreak havoc on my summer diet. The Boy loves biscuits and now that’s I’ve figured out how to make them so easily, I’ve been popping out pans almost every day.
And my bass is showing it too. Don’t have a bass?? Be glad!! Not sure what it is?? If your butt has crept up onto your back, you have a bass. The bass is the downstairs neighbor of the back boobs.
The original recipe called for self-rising flour, which I rarely have on-hand, so I just added the ingredients needed to make homemade SRF.
I thought about calling these “biscuit rolls” or something similar, but I figured I better steer clear of the word “rolls” because, just like with all biscuits, these need to be eaten immediately while they’re still hot. Unlike rolls, biscuits shouldn’t be eaten at room temperature (they’re just not as good).
I’ve been eating drop biscuits my whole life, but I have never made any this easily that taste this good. Bisquick drop biscuits are easy too, but these taste better and are much more tender and soft!
These super easy drop biscuits would be fantastic to sop up the gravy with these recipes!
SMOTHERED SALISBURY STEAK TIPS
STEWED BEEF (BEEF TIPS) WITH GRAVY
FRIED PORK CHOPS & COUNTRY GRAVY
HAMBURGER STEAKS WITH BROWN GRAVY
COUNTRY-FRIED CHICKEN WITH GRAVY
A FEW NOTES ABOUT MAKING THIS REICPE FOR MAYONNAISE DROP BISCUITS
- I like to dollop small spoonsful of the mayo evenly all over the flour mixture before mixing. It helps to ensure everything is well combined without overworking the dough.
- Substitute 2 cups plus 1 tablespoon self-rising flour for AP flour, baking powder and salt if desired.
- You can use any type of dairy milk (skim, whole, etc), including buttermilk. I’m not sure about using nut milks because I haven’t tested any but almond milk typically works fine with bread recipes.
- My plastic 1/3 cup measuring cup and 2” ice cream scoop both perfectly portion and shape these drop biscuits.
- I only use Duke’s Mayonnaise but I’m sure any quality, traditional mayo will work (Hellmann’s, Kraft, Blue Plate, etc). Just don’t use Miracle Whip or anything sweet and tangy like it.
Recipe for Duke’s Drop Biscuits
Duke’s Drop Biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup Duke’s mayonnaise
- 3/4 cup milk
Instructions
- Preheat oven to 375 degrees. Grease a round cake pan with cooking spray or butter; set aside.
- Combine flour, baking powder and salt in a large bowl then whisk until well combined.
- Add mayo then stir until mixture is crumbly looking, with no lumps larger than a pea.
- Stir in milk until just combined.
- Scoop and drop dough into 1/3 cup portions into prepared round pan (one in the middle and six surrounding).
- Bake immediately at 375 degrees for 20-25 minutes or until very lightly browned on top. Top with melted butter if desired. Serve hot.
Notes
- I like to dollop small spoonsful of the mayo evenly all over the flour mixture before mixing. It helps to ensure everything is well combined without overworking the dough.
- Substitute 2 cups plus 1 tablespoon self-rising flour for AP flour, baking powder and salt if desired.
- You can use any type of dairy milk (skim, whole, etc), including buttermilk. I’m not sure about using nut milks because I haven’t tested any but almond milk typically works fine with bread recipes.
- My plastic 1/3 cup measuring cup and 2” ice cream scoop both perfectly portion and shape these drop biscuits.
- I only use Duke’s Mayonnaise but I’m sure any quality, traditional mayo will work (Hellmann’s, Kraft, Blue Plate, etc). Just don’t use Miracle Whip or anything sweet and tangy like it.
I can't wait to try these this weekend with some good old fashioned Southern sausage gravy!
ReplyDeleteThese biscuits were delicious. So easy too. I used Trader Joe's mayonaise as I can't eat soy. Also skim milk, all worked great. I used King Arthur all purpose flour, next time I'll try the self rising.
ReplyDeleteI just made this today... Quick, easy and delicious. Will make again. I used buttermilk, so they were extra twangy. Also since buttermilk is so thick, I had to use around 1/2 cup instead of a 1/3. You must try!!
ReplyDelete