Mayonnaise Biscuits Recipe

Self-rising flour: A type of flour that already contains baking powder and salt, making it convenient for quick baking recipes.

Milk: Adds moisture and helps to bind the ingredients together.

Mayonnaise: Provides fat and moisture, resulting in a tender and rich biscuit.

When mixing the dough, be careful not to overwork it. Overmixing can result in tough biscuits. Stir just until the ingredients are combined to ensure a light and fluffy texture.

• self-rising flour - Substitute with all-purpose flour: Mix 2 cups of all-purpose flour with 3 teaspoons of baking powder and ½ teaspoon of salt to create a similar leavening effect.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps to tenderize the biscuits, making them fluffier.

• milk - Substitute with plant-based milk: Use almond milk, soy milk, or oat milk for a dairy-free option, maintaining the liquid consistency needed for the dough.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture and moisture, with added protein and less fat.

• mayonnaise - Substitute with sour cream: Sour cream offers a tangy flavor and similar consistency, keeping the biscuits moist and tender.

• Allow the biscuits to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.
• Store the biscuits in an airtight container at room temperature for up to 2 days. Line the container with a paper towel to absorb any excess moisture.
• For longer storage, place the biscuits in a resealable plastic bag or airtight container and refrigerate for up to a week. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to regain their crispiness.
• To freeze, arrange the cooled biscuits in a single layer on a baking sheet and place them in the freezer until they are solid. This prevents them from sticking together.
• Once frozen, transfer the biscuits to a resealable freezer bag or airtight container. Label with the date and store for up to 3 months.
• When ready to enjoy, thaw the biscuits at room temperature or reheat directly from frozen in a preheated oven at 350°F (175°C) for 10-12 minutes, or until warmed through and crispy.

• Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through.

• For a quick reheat, use the microwave. Place the biscuits on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be careful not to overheat as they can become rubbery.

• If you have an air fryer, preheat it to 320°F (160°C). Place the biscuits in the basket in a single layer. Heat for 3-4 minutes, checking halfway through to ensure they are warming evenly.

• For a stovetop method, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until they are warmed through and slightly crispy on the outside.

• To steam the biscuits, place a steaming rack in a pot with a small amount of water. Bring the water to a boil, then reduce to a simmer. Place the biscuits on the rack, cover the pot, and steam for about 5 minutes. This method keeps them moist and soft.

• Oven: Preheat to 375°F (190°C) to bake the biscuits.

• Mixing bowl: Combine the flour, milk, and mayonnaise in this bowl.

• Spoon: Use to stir the ingredients until just combined.

• Baking sheet: Drop spoonfuls of the dough onto this greased surface.

• Measuring cups: Measure out the flour, milk, and mayonnaise accurately.

• Spatula: Help to scrape the dough from the mixing bowl and drop it onto the baking sheet.

• Oven mitts: Protect your hands when placing the baking sheet in the oven and removing it after baking.

• Cooling rack: Place the baked biscuits on this to cool down after baking.

Pre-measure ingredients: Measure out the self-rising flour, milk, and mayonnaise ahead of time to streamline the mixing process.

Use a cookie scoop: Utilize a cookie scoop to drop uniform spoonfuls of dough onto the baking sheet quickly and evenly.

Line the baking sheet: Line your baking sheet with parchment paper to save time on cleanup.

Mix efficiently: Use a stand mixer or hand mixer to combine the ingredients faster than by hand.

Preheat the oven early: Start preheating your oven before you begin mixing to ensure it reaches the correct temperature by the time you're ready to bake.