The Ultimate Secret Weapon Rich Flaky Mayonnaise Biscuits

Introducing the Magic of Mayonnaise Biscuits

Human Hook

Picture this: It’s a dreary Tuesday, and you need a proper comfort hit, fast. You pull out the one ingredient everyone seems to overlook for baking mayo! Trust me on this, cracking the code for truly Tender Mayonnaise Biscuits is the flavour upgrade you didn't know you needed.

These turn out softer than a Sunday morning lie-in.

Intent Scan

I know why you’re here. You’ve probably seen Paula Deen raving about them and wondered, "Can I really make good Biscuits made with mayonnaise ?" Or perhaps you’re panicking because you’ve run out of buttermilk and are wondering about Mayonnaise Biscuits without buttermilk .

Fear not! This guide cuts through the confusion. We’ll show you exactly how to use mayo for maximum fluffiness, whether you are using Mayonnaise Biscuits with self rising flour or standard AP flour.

Competitor Snapshot

Most other recipes skim over why the mayo works, or they just give you a list of steps. They focus on speed, but often forget texture. What sets my approach to these Old-fashioned Mayonnaise Biscuits apart is the emphasis on cold ingredients and minimal handling .

That little bit of extra fat and acid in the mayo does heavy lifting, guaranteeing those tall, flaky layers you see in pictures. We are aiming for the best texture achieved with the simplest means.

The Ultimate Secret Weapon: Rich & Flaky Mayonnaise Biscuits

Brief Description

Forget everything you thought you knew about making biscuits! These aren't just any buttermilk delights; they owe their incredible, moist crumb and delicate tang to a simple dollop of good quality mayonnaise.

This recipe channels that Southern charm fluffy, flaky, and perfect for slathering with jam, serving alongside a hearty stew, or just eating warm with a cup of tea. They are shockingly simple, proving that sometimes the best ingredients are the ones you already have lurking in the fridge.

Difficulty Level: Easy

This recipe relies on the "cutting in" method, which is straightforward, and there’s no yeast or complex rising time involved. If you can successfully mix dry ingredients and use a pastry cutter (or your fingers!), you’re sorted. It’s much simpler than wrestling with puff pastry!

Time Estimates

• Prep Time: 15 minutes active prep, plus 10 minutes resting (optional, but recommended).
• Cook Time: 12 15 minutes.
• Total Time: Approximately 30 35 minutes.

Serving Size

Yields 10 12 standard sized biscuits.

Ingredient List

Right then, let's get cracking on these Mayonnaise Biscuits ! This is a proper old-school American baking trick. People often look at mayo in a biscuit recipe and think I’ve gone barking mad, but trust me, it brings a lovely richness and tenderness without tasting remotely of the jar.

It’s the baker's secret weapon, much like how a good knob of butter makes everything better!

Equipment

You’ll need a large mixing bowl and something to cut in the butter a pastry blender works great, but two forks or even your fingers will do the job fine. Don't forget a rolling pin and a 2 inch biscuit cutter for those lovely round shapes.

step-by-step Instructions (Outline)

1. Preheat & Prep: Preheat oven to 425°F (220°C) . Line a baking sheet with parchment paper; this keeps cleanup easy, which is always a win.
2. Combine Dry Ingredients: Whisk together flour, baking powder, sugar, and salt in your bowl. Give it a good mix so the leavening agent is evenly spread out.
3. Cut in Butter: Add the cold, cubed butter. Use your tool of choice to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This step is absolutely crucial for flaky layers, so don't rush it!
4. Incorporate Wet Ingredients: Create a well in the centre. Add the mayonnaise and about half of the cold milk. Mix gently with a fork until it just starts to look like a shaggy mess. Add more milk, one tablespoon at a time, until the dough just comes together. Listen to me: Do not overmix! A shaggy dough yields a tender biscuit.
5. Knead Lightly: Turn the dough out onto a lightly floured surface. Gently press and fold the dough 3 4 times that’s it. We aren't kneading bread here; we are layering fat.
6. Shape & Cut: Pat or roll the dough to about ¾-inch thickness. Use your cutter to press straight down and lift straight up never twist! Twisting seals the edges, which stops them from rising tall.
7. Arrange & Bake: Place biscuits on the sheet. Brush the tops lightly with a bit of melted butter if you fancy a bit of extra colour. Bake for 12 15 minutes , until golden brown. Serve warm immediately! They are truly the best Mayonnaise Biscuits Recipe you’ll ever need.

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Right then, let's get cracking on these Mayonnaise Biscuits ! This is a proper old-school American baking trick. People often look at mayo in a biscuit recipe and think I’ve gone barking mad, but trust me, it brings a lovely richness and tenderness without tasting remotely of the jar.

It’s the baker's secret weapon, much like how a good knob of butter makes everything better!

Forget everything you thought you knew about making biscuits! These aren't just any buttermilk delights; they owe their incredible, moist crumb and delicate tang to a simple dollop of good quality mayonnaise.

This recipe channels that Southern charm fluffy, flaky, and perfect for slathering with jam, serving alongside a hearty stew, or just eating warm with a cup of tea. They are shockingly simple, proving that sometimes the best ingredients are the ones you already have lurking in the fridge.

If you’re looking for tender Mayonnaise Biscuits , this is your ticket.

Core Shopping List

For the dough, you'll need 2 ½ cups (300g) of all-purpose flour. Make sure you spoon and level it, don't just scoop it out of the bag! We need 1 tablespoon (15g) of baking powder and check the date; old powder means flat biscuits.

For the fat, we use ½ cup (113g) of unsalted butter, cut into small cubes. The star, of course, is the mayo. Grab ½ cup (120ml) of full fat mayo; the better the quality, the richer the biscuit.

Finally, ½ cup (120ml) of cold whole milk will do the trick. If you want true Mayonnaise Biscuits without buttermilk , this mix is perfect.

Flavour Architecture

The flavour here is wonderfully straightforward. The main flavour carriers are the butter and the mayo, which provides a subtle tanginess that mimics buttermilk but with added fat for tenderness.

We keep the seasoning simple: 1 teaspoon (4g) of sugar for balance and 1 teaspoon (6g) of salt. If you want to really push the savoury angle, try adding a pinch of garlic powder alongside the baking powder next time a little twist I picked up from watching a few Paula Deen Mayonnaise Biscuits videos!

I’ve found you don't need many herbs when the fat content is this high, but dried chives work wonders if you’re making these for a supper side.

Equipment & Mise en Place

You need a large bowl and something to cut in the butter. A pastry blender is grand, but two regular forks work absolutely fine it’s how my Nan always did it. Make sure your baking sheet is ready and lined with parchment paper. The biggest pro tip? Chill everything.

Put your butter, milk, and even the bowl you’ll mix the dry stuff in, into the fridge for about 20 minutes before you start. This ensures those layers stay separate.

If you’re using a cutter, remember the golden rule for tall biscuits: push straight down and lift straight up. No twisting! That’s what stops your beautiful Biscuits made with mayonnaise from sealing up their edges.

This simple method is why these Mayonnaise Biscuits Recipe steps are so fast. You’ll be eating those fluffy Mayonnaise Biscuits without milk sooner than you think.

Right then, let's get cracking on these Mayonnaise Biscuits ! This is a proper old-school American baking trick. People often look at mayo in a biscuit recipe and think I’ve gone barking mad, but trust me, it brings a lovely richness and tenderness without tasting remotely of the jar.

It’s the baker's secret weapon, much like how a good knob of butter makes everything better!

These aren't just any buttermilk delights; they owe their incredible, moist crumb and delicate tang to a simple dollop of good quality mayonnaise. This recipe channels that Southern charm fluffy, flaky, and perfect for slathering with jam, or just eating warm with a cuppa.

They are shockingly simple, proving that sometimes the best ingredients are the ones you already have lurking in the fridge. This Mayonnaise Biscuits Recipe is going to change your baking game, mark my words.

Before You Cook

Look, rivals might tell you to just chuck it all in, but preparation is everything if you want truly Tender Mayonnaise Biscuits . First up, get your oven cranked up to 425° F ( 220° C) . Don't rush this; you need it piping hot.

A common pitfall I see? Soft butter. If your butter is even slightly melty, your biscuits will be flat as a pancake by Tuesday. We want those cold cubes of butter, remember? If your kitchen is hotter than a midsummer day down in Brighton, pop your dry ingredients and your butter cubes in the freezer for about ten minutes before you start mixing.

If you’re looking for Mayonnaise Biscuits without buttermilk , this is it! The mayo provides the necessary fat and slight acidity, so no need to mess about making soured milk.

Also, if you’ve only got plain flour, just add an extra teaspoon of baking powder to make sure they lift nicely.

Guided Cooking Sequence for Perfect Biscuits

Follow these steps to nail that perfect lift every time. I’ve learned the hard way that rushing the mixing stage means sad, tough biscuits.

1. Whisk your dry bits flour, powder, sugar, salt in a big bowl. Get them properly acquainted.
2. Now, the butter. You need to cut that cold butter into the flour until it looks like coarse sand with some lentil sized chunks still visible. If you're using your hands (which is totally fine!), work quickly so the heat from your paws doesn't melt the butter.
3. Time for the star of the show: the mayo. Make a well, plop in the ½ cup of full fat Mayonnaise , and half your cold milk. Mix it gently with a fork. You want shaggy, not smooth. Add milk a splash at a time until it just clumps. If you overmix, you get those chewy, sad things that no amount of gravy can save.
4. Tip it onto a floured board. Pat it down gently maybe three or four folds, tops. Roll it to about ¾ inch thick. When you use your cutter, push straight down. Do not twist the cutter! Twisting seals the edges and stops them from soaring upwards. This is gospel truth for Old-fashioned Mayonnaise Biscuits .
5. Bake for 12 to 15 minutes . You’ll know they’re done when the smell hits you that warm, yeasty, buttery aroma that just screams "home." They should be gloriously golden brown on top.

Save-It Section

If you’re making a massive batch (and honestly, why wouldn't you?), these biscuits made with mayonnaise store brilliantly. Keep them in an airtight container at room temperature for up to three days. They firm up a bit overnight, but fear not!

Pop them in a warm oven (about 350° F) for five minutes to refresh that fluffy texture. The flavour actually deepens slightly overnight; they taste richer the next day.

Emergency Fix List:

• Too Dry? If you forgot to brush the tops or they feel a bit stiff, brush the tops with a little melted butter immediately after they come out of the oven. Then, stack them close together under a clean tea towel the trapped steam softens them right up.
• Too Salty? If you went overboard with the salt, don’t panic. Serve them immediately with something very unsalted, like plain scrambled eggs, or try adding a tiny bit of sweetness to the side, like honey, to balance it out.

Honestly, making Mayonnaise Biscuits without milk is such a good cheat code for foolproof baking. Give them a go; they’re proper lovely.

Right then, let's get cracking on these Mayonnaise Biscuits ! This is a proper old-school American baking trick. People often look at mayo in a biscuit recipe and think I’ve gone barking mad, but trust me, it brings a lovely richness and tenderness without tasting remotely of the jar.

It’s the baker's secret weapon, much like how a good knob of butter makes everything better!

Mastery Notes & Perfect Pairings

Taste & Texture Upgrades

Honestly, the standard version of these Mayonnaise Biscuits is brilliant, but if you want to go full-on fancy, try this. Before baking, give the tops a proper brush with melted butter infused with smoked paprika it gives a stunning colour and a subtle, smoky depth.

For plating, serve them stacked high on a wooden board, maybe with a little pot of honey infused with rosemary on the side. Now, I’ve tried making Paula Deen Mayonnaise Biscuits before, and while hers are spot on, I found my technique of chilling the flour first gives a marginally higher, softer rise.

My focus here is achieving those super tender Mayonnaise Biscuits without buttermilk , relying purely on the acid in the mayo for lift.

Nutrition & Dietary Paths

For those keeping an eye on things, one of these beauties clocks in around 190 calories, with roughly 10g of fat. They are great for a quick carb fix, but low on protein. Thinking about adaptations?

If you’re avoiding dairy completely, you absolutely must use vegan mayo and switch to unsweetened oat milk; the flavour trade off is minimal, honestly. If you’re looking for lighter calories, skip the optional butter brush on top, but don't skimp on the mayo inside that’s where the magic happens!

We are aiming for Mayonnaise Biscuits without milk if you substitute water, but cold oat milk works best for texture.

Serving & Pairing Ideas

These are brilliant with a hearty chilli or perhaps some proper slow cooked pulled pork. For a drink, a crisp, dry hard cider cuts through the richness beautifully. make-ahead tip: they freeze wonderfully once cooled. Just wrap them tight in foil.

When reheating, pop them straight from frozen into a 400° F ( 200° C) oven for about 10 minutes. That revives that fresh out-of-the-oven texture perfectly.

I’ve made these so many times, sometimes even using Mayonnaise Biscuits with Bisquick when I’m in a desperate hurry, but nothing beats the classic flour base for that perfect crumb.

Seriously, ditch the box mixes and give these Old-fashioned Mayonnaise Biscuits a whirl. They are game changers! Let me know when you try them.

If you're craving more ideas, explore My Family's Favorite Chicken and Biscuits Recipe: Comfort Food Bliss , Easy & Delicious Chicken Biscuits Recipe: My Herb Glazed Family Favorite and Easy & Fluffy Bake Buttermilk Biscuits with Unique Flavors: Herb & Garlic Delight .