Mayonnaise Biscuits
Mayonnaise Biscuits are an easy, tender biscuit with a moist crumb and golden top. This quick recipe uses simple pantry staples to produce fluffy, slightly sweet rounds, perfect for easy weeknight dinners or lazy weekend breakfasts. Make a batch when you want warm bread with minimal fuss, and enjoy their reliable texture and comforting flavor.
Equipment
- Muffin Tin
Ingredients
- 2 cups White Lily Self-Rising Flour Provides structure and lift through its self-rising leavening, creating tender, flaky biscuits when mixed gently; sift or spoon into the bowl to avoid compacting the flour and overworking the dough. Balances hydration with milk and mayonnaise, so measure accurately for consistent texture.
- 1 teaspoon sugar Adds a touch of sweetness that enhances the biscuit's flavor profile and encourages browning during baking; dissolve into the dry ingredients to distribute evenly. Uses a small amount to avoid altering dough texture while contributing subtle depth.
- 1/3 cup mayonnaise Contributes fat and emulsion that tenderize the crumb, promote flakiness, and help bind the dough without refrigeration; fold in with cold or room-temperature milk to maintain dough consistency. Supplies moisture and richness, reducing the need for additional butter or shortening while helping biscuits brown evenly.
- 3/4 cup whole milk Provides liquid to hydrate the flour and activate the self-rising leavening, producing a soft interior; incorporate gradually until a cohesive, slightly tacky dough forms. Adds mild dairy richness that enhances mouthfeel and helps dissolve sugar for even texture.
Instructions
- Preheat oven to 425 degrees. Grease a muffin tin.: The air will smell warm and slightly mineral as the oven reaches 425 degrees , and preheating ensures immediate oven spring for the biscuits. Greasing the muffin tin prevents sticking and creates browned edges where the batter touches the pan. A common error is placing the biscuits into an oven that is not fully preheated, which yields flatter, less defined tops.
- In a medium bowl, combine flour and sugar. Stir in mayonnaise until clumpy.: As you stir the flour and sugar , you will notice a dry, sandy texture that becomes patchy once the mayonnaise is added. The mixture turning clumpy is the cue that the fat is coating the flour, which helps create tenderness. The scent will be faintly sweet and creamy. Avoid overworking here, because vigorous mixing develops gluten and will toughen the final biscuit.
- Stir in milk.: When the milk hits the bowl, watch the dough transform from dry clumps to a cohesive, slightly sticky mass. It should pull together into soft mounds that hold shape, not a runny batter. You might hear soft scraping sounds as you fold the liquid in, and the dough will feel cool to the touch. Adding too much milk will create a batter that will not set properly, so add just enough to bring it together.
- Fill muffin cups 2/3 full.: Spoon the dough into the prepared muffin tin , filling each cup about two thirds full so there is room for rising. You will see a domed top develop during baking if the cups are not overfilled. The surface should be slightly rough and dry rather than glossy. Overfilling makes the centers undercooked while the edges brown too quickly, so keep portions consistent.
- Bake for approximately 12 minutes.: Once in the oven, the biscuits will begin to take on color and you will smell a warm, toasty aroma from the browning flour and milk . After about twelve minutes you should see golden tops and slightly darker edges. Test by tapping the top gently it should sound hollow and feel springy. Baking longer than needed can dry them out, so check around the twelve minute mark and adjust for your oven's temperament.
Notes
- Light swap: If you want slightly lighter biscuits reduce the mayonnaise by a tablespoon and add a touch less milk, but avoid cutting the mayonnaise too much or the crumb will dry.
- Measuring care: Spoon the flour into the cup and level it instead of scooping directly from the bag, this prevents dense biscuits from too much packed flour.
- Pan choice: Using a metal muffin tin gives crisper edges compared to ceramic, I prefer metal for even browning.
- Temperature check: Ensure your oven truly reads 425 degrees with an oven thermometer, many ovens run hot or cold and that affects rise and color.
- Batch timing: Do not open the oven in the first six minutes of baking, sudden temperature drops can inhibit rise and create flatter tops.