Easy Mayonnaise Biscuits
Growing up in the South, you always knew someone who knew how to make some BOMB homemade biscuits! It could have been your aunt, your cousin, your grandma, or the lady down the street – there was just someone around who could take ingredients as simple as flour and sugar, whip them together and make the best biscuits you ever tasted in your life!
I know that I definitely had that person in my community, and we got hot fresh biscuits every once in a while, that were always eaten with cane syrup! If you are nodding your head at this point — consider yourself an old soul (ha!) Cane syrup was the best and only thing you needed with homemade biscuits; it was literally amazing! Ah, memories.
The great thing about these biscuits is that they require only a hand full of ingredients. And one of those bad boys will blow your mind — mayonnaise! I knowww! Our special ingredient, mayo, is going to make these biscuits sooo freakin’ easy.
Since mayonnaise is made basically from eggs and oil, you can mix it with flour and a couple more ingredients and boom — you have easy, inexpensive homemade biscuits (and you can’t taste the mayo at all!)
These biscuits are super fluffy, tender, and full of that traditional biscuit flavor! You can slap on some butter, maple syrup, or even honey and enjoy a couple bites of heaven! So, if you like both easy & good grab the recipe below and get cooking! Don’t forget to check out the notes for some quick tips on making these biscuits perfectly!
Easy Mayonnaise Biscuits
2 cups & 2 tbs self-rising flour
3 tbs sugar
½ cup mayonnaise (I used Duke’s)
1 cup water
½ tsp salt
1-2 beaten eggs
- Preheat oven to 350 degrees.
- In a large bowl add flour. Using a spoon, push flour to one side of the bowl.
- Add sugar and salt into bowl on top of flour.
- On the other side of the bowl, add in mayonnaise.
- Slowly incorporate ingredients until mixed well.
- Add in water a little at a time slowly until mixture resembles a dough (see notes)
- Using an ice cream scoop, scoop out biscuits onto a parchment paper lined baking sheet.
- Bake biscuits for 20 minutes.
- Remove from oven and cover with beaten egg.
- Bake for an additional 8-10 minutes or until golden brown. (see note)
- Remove from oven.
- Eat with butter and syrup!
- Use the beaten egg to achieve the perfectly golden-brown color. Don’t be shy with the beaten egg, cover the entire biscuit to reach that golden-brown color.
- If you do not use the egg, YOUR BISCUITS WILL BE WHITE! Like, super pale so don’t skip the egg!
- To make sure your biscuits are done, use the toothpick trick by sticking a toothpick in the biscuit. If it comes out clean, they’re ready!
- Have some extra flour on the side along with the water. Add the water in SLOWLY so biscuits are not runny, if mixture becomes too runny add in flour by the tablespoon.
- Mixture should resemble a biscuit dough, if not see note 4.
- If biscuits have a hard time browning, turn on broil and broil until golden-brown.