Southern Biscuits With Mayonnaise Recipes

SOUTHERN MAYONNAISE BISCUITS RECIPE - (3.8/5)

Steps:

• Cut mayo into the flour - easiest to use your hands. I like to get a feel for the dough so I know I've got enough "fat" in it. The one thing I've learned is that you can't rely solely on measurements to make great biscuits. Feel is much more reliable in getting the dough just right. Once the mayo is cut in, start adding the milk a little at a time. It's easier to add more, than to try and make up for adding too much... Add milk and work the dough around the bowl until all the flour leaves the sides of the bowl and the dough "feels right". Turn the dough out onto a surface dusted with flour and gently fold it onto it's self three or four times, avoiding overworking it. Don't really have to "knead" it, just fold and pat it. You can also pat it down rather than rolling it now. Pat it to around 1/2" thick. Then cut the biscuits to the size you want. If you're doing drop biscuits you can skip patting it out flat and just start tearing off dough and forming biscuits. Preheat oven to 500°F. Place the cut or "drop" biscuits on a greased pan. Brush the tops with melted butter and bake at 500°F until golden brown. Remove from oven and brush tops with melted butter again. Finally, sit down and enjoy one of the best biscuits you've ever put in your mouth! Best served steamin' hot with whatever you like to eat with biscuits.

SOUTHERN BISCUITS

Steps:

• Preheat oven to 450 degrees.
• In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
• Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
• Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

FLAKY MAYONNAISE BISCUITS

Steps:

• Measure out 2 cups flour and remove 4 teaspoons.
• Add remaining ingredients and stir until just combined.
• Drop by spoonfuls on to a greased cookie sheet.
• Bake at 400F for 12 minutes.

THREE STEP, THREE INGREDIENT MAYONNAISE BISCUITS

Steps:

• Preheat the oven to 400 degrees.
• Combine the three ingredients until smooth.
• Spoon the batter into 12 greased muffin cups, filling them until about 1/2 full.
• Bake for 10 to 12 minutes.

EASY MAYONNAISE BISCUITS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 6 large muffin cups.
• Stir flour, milk, and mayonnaise together in a bowl until smooth. Pour flour mixture into prepared muffin cups.
• Bake until golden brown, about 30 minutes .

BISCUITS WITH SOUTHERN CHEESE SPREAD

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add buttermilk and pickles; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place 2 in. apart on a parchment-lined baking sheet. Bake until golden brown, 8-10 minutes., Meanwhile, combine cheese spread ingredients. Serve with biscuits.

MAYONNAISE BISCUITS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, stir together flour, milk, and mayonnaise until just blended. Drop by spoonfuls onto lightly greased baking sheets.
• Bake for 12 minutes in the preheated oven, or until golden brown.