Mayo Drop Biscuits

Instead of butter or shortening, this quick biscuit recipe calls for mayo. These four-ingredient mayonnaise biscuits taste amazing as a breakfast sandwich (topped with eggs and ham) or alongside a bowl of soup.

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Reviews (0)

3.5 by 14 people

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  • Makes: 12 biscuits
  • Prep: 10 mins
  • Bake: 16 mins 400°F

Mayo Drop Biscuits

Reviews (0)

3.5 by 14 people

Rate This!

Directions

  1. Grease a baking sheet; set aside. In a medium bowl, stir together the flour and sugar. Make a well in the center. Add the milk and mayonnaise. Stir just until combined (batter will be stiff). Drop batter into 12 mounds on the prepared baking sheet. Bake in a 400 degree F oven for 16 to 18 minutes or until golden. Serve warm. Makes 12 biscuits.

From the Test Kitchen

Dietary exchanges:

1 starch, 1 fat.

*Test Kitchen Tip:

If you cant find self-rising flour at your supermarket, substitute 2 cups all-purpose flour plus 2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoon baking soda.

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Nutrition Facts (Mayo Drop Biscuits)

  • Per serving:
  • 131 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 5 mg chol. ,
  • 309 mg sodium ,
  • 18 g carb. ,
  • 1 g fiber ,
  • 3 g pro.
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Reviews (1)

14 Ratings
35 Days Ago
5.0
These biscuits are very very good! I'm actually quite surprised at the somewhat negative ratings these have received on this website, as almost every other website with this recipe have given it ratings of 4.5 to 5 stars! A note: When I don't have self-rising flour, I use all purpose with 1.5ish tbs of baking soda and 1ish teaspoons of salt, with the same result.

They are not QUITE as good as the homemade biscuits (no-recipe, it's done by feel ((I am trying to get the weights written down, but it's tough to do!)) ) traditional knead-roll-cut biscuits past on through generations in my family, but it is so good for the convenience provided that I RARELY cook the slightly better version.

In short, I REALLY recommend this recipe. Disregard the mid-range rating--this deserves a higher rating. If you need proof, look to the scientifically tested, well tested Cook's Country recipe for "Secret ingredient biscuits." If you can't trust America's Test Kitchen/Cook's Kitchen/Christopher Kimball, then you can't trust anyone. Just got for it. You won't regret it.

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