Mayonnaise Biscuits Recipe

Self-rising flour: This is a type of flour that already includes baking powder and salt, making it ideal for quick baking recipes.

Milk: Adds moisture to the dough, helping to create a tender biscuit.

Mayonnaise: Provides fat and moisture, contributing to the biscuit's fluffy texture and slight tang.

When mixing the self-rising flour, milk, and mayonnaise, be careful not to overmix the batter. Overmixing can lead to tough biscuits. Stir the ingredients until they are just 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 slight tang and tenderness to the biscuits, enhancing the flavor and texture.

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

• mayonnaise - Substitute with sour cream: Sour cream provides a similar creamy texture and tangy flavor, keeping the biscuits moist.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a healthier alternative with a similar consistency and slight tang, contributing to the moisture and tenderness of the biscuits.

• Allow the biscuits to cool completely on a wire rack before storing or freezing. This prevents condensation, which can make them soggy.
• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days.
• To keep them fresh for a longer period, wrap each biscuit individually in plastic wrap or aluminum foil. Then, place them in a resealable plastic bag or an airtight container. Store in the refrigerator for up to a week.
• For freezing, wrap each biscuit tightly in plastic wrap or aluminum foil. Place the wrapped biscuits in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Once frozen, transfer the biscuits to a resealable freezer bag or an airtight container. Label with the date and store in the freezer for up to 3 months.
• To reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover with aluminum foil to prevent them from drying out. Heat for 10-15 minutes or until warmed through.
• Alternatively, you can reheat individual biscuits in the microwave. Wrap the biscuit in a damp paper towel and microwave on medium power for 20-30 seconds, or until heated through.

• 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. Bake for about 10 minutes or until they are warmed through.

• For a quicker method, use a 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, checking to ensure they are heated evenly.

• If you prefer a crispy exterior, use a toaster oven. Preheat the toaster oven to 350°F (175°C) and place the biscuits directly on the rack or on a small baking sheet. Heat for 5-7 minutes until they are warm and slightly crispy.

• For a stovetop method, heat a non-stick skillet over medium-low heat. Place the biscuits in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until they are warmed through.

• If you have an air fryer, preheat it to 320°F (160°C). Place the biscuits in the air fryer basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they are not overcooked.

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

• Mixing bowl: Combine the self-rising flour, milk, and mayonnaise until just combined.

• Measuring cups: Measure out 2 cups of self-rising flour and 1 cup of milk accurately.

• Tablespoon: Measure out 4 tablespoons of mayonnaise.

• Spoon: Drop spoonfuls of the batter onto the baking sheet.

• Baking sheet: Place the spoonfuls of batter on this greased surface for baking.

• Cooking spray: Grease the baking sheet to prevent the biscuits from sticking.

• Oven mitts: Protect your hands when placing the baking sheet in the oven and removing it once the biscuits are done.

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

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

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

Preheat the oven: Start preheating your oven before you begin mixing the ingredients to ensure it’s ready when you are.

Mix efficiently: Stir the ingredients until just combined to avoid over-mixing, which can save time and improve texture.