Ingredients:

  • ½ cups All-Purpose Flour (spooned and leveled)
  • tablespoon Baking Powder
  • teaspoon Granulated Sugar
  • teaspoon Salt
  • ½ cup (1 stick) Cold Unsalted Butter, cut into ½-inch cubes
  • ½ cup Full Fat Mayonnaise
  • ½ cup Cold Milk (Whole or 2%)
  • tablespoons Melted Butter (for optional brushing)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  3. Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  4. Create a well in the centre of the dry ingredients. Add the mayonnaise and about half of the cold milk. Mix gently with a fork until just combined. Add more milk, one tablespoon at a time, until the dough just comes together into a shaggy mass. Do not overmix.
  5. Turn the dough out onto a lightly floured surface. Gently press and fold the dough 3–4 times. Pat or roll the dough out to about ¾-inch thickness.
  6. Use a 2-inch biscuit cutter to cut the biscuits straight down without twisting the cutter. Gather scraps, lightly re-pat, and cut again.
  7. Place biscuits on the prepared baking sheet, touching slightly for soft sides. Brush the tops lightly with the melted butter, if desired.
  8. Bake for 12–15 minutes, or until the tops are golden brown and the biscuits have risen tall. Serve warm immediately.