Ingredients
2 cups self-rising flour
2 tablespoons white sugar
1 cup milk
1/3 cup mayonnaise

Method

1. Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper muffin liners.
2. In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups.
3. Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.

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• biscuit recipes
• easy southern biscuit recipe

2 cups self-rising flour
1 cup milk
6 tablespoons mayonnaise

Method

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

2/3 cup buttermilk
2 tablespoons vegetable oil
3 tablespoons mayonnaise
2 cups self-rising flour

Method

1. In a large bowl mix together the buttermilk, oil, and mayonnaise. Gradually stir in the flour and mix until all ingredients are combined.
2. Turn dough out onto a well floured surface. If dough is sticky knead in a little extra flour. Roll out to 1/2 inch thick. Use a biscuit cutter to cut dough into pieces. Place into an oiled cast iron skillet. Allow to sit in pan for 10 minutes.
3. Bake in a preheated 425 degree F (220 degrees C) for 20 minutes, or until nicely browned.

1 cup self-rising flour
2 tablespoons mayonnaise (no substitutes)
1/2 cup milk

Method

1. In a bowl, cut flour and mayonnaise together until mixture resembles coarse crumbs. Add milk; stir just until mixed.
2. Spoon into four greased muffin cups.
3. Bake at 425 degrees F for 14-16 minutes or until lightly browned.

1 cup self-rising flour
1/2 cup shredded Cheddar cheese
1/2 cup milk
2 tablespoons mayonnaise

Method

1. In a small bowl, combine the flour and cheese. Stir in milk and mayonnaise just until moistened.
2. Fill five greased muffin cups two-thirds full. Fill empty muffin cups halfway with water.
3. Bake at 425 degrees F for 17-20 minutes or until golden brown.

1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup finely shredded fresh basil
1 can refrigerated flaky biscuits
2 medium size tomatoes, thinly sliced

Method

1. Combine first 4 ingredients. Set aside.
2. Press each biscuit into a 4-inch circle. Place biscuit circles on a lightly greased baking sheet.
3. Bake at 400 degrees F for 6 minutes.
4. Spread each biscuit evenly with about 2 teaspoons mayonnaise mixture. Top evenly with tomato slices.
5. Bake at 400 degrees F for 6 minutes more or until mayonnaise mixture is bubbly. Serve at once.

2 cups self-rising flour
2 tablespoons mayonnaise
1 cup whole milk
1 tablespoon sugar, optional

Method

1. Combine ingredients in a small bowl; stir until all ingredients are well mixed.
2. Drop in greased muffin tins.
3. Bake at 450 degrees for 12 to 15 minutes, or until golden brown. Makes 1 dozen medium biscuits. You can also make these in a greased 8-inch baking dish; cut while hot and serve with butter.

3 1/4 cup flour
1 cup milk
1/2 cup mayonnaise
1/4 cup honey
1/4 cup butter, melted

Method

1. Combine flour, milk and mayo.
2. Turn onto lightly floured surface, knead 8-10 times.
3. Drop by Tablespoons onto greased sheet.
4. Bake 425 for 10-14 minutes.
5. Combine honey and butter, brush over hot biscuits.

2 cups all-purpose flour
1 Tbl. sugar
2 tsp. baking powder
2 tsp. finely shredded lemon peel
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup shortening
1/3 cup buttermilk
1/3 cup mayonnaise or salad dressing

Lemon Glaze (optional):
1 cup sifted powdered sugar
1/2 tsp. finely shredded lemon peel
1/4 tsp. vanilla
1 Tbl. milk

Method

1. In a medium bowl stir together flour, sugar, baking powder, lemon peel, baking soda and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. (I use a food processor).
2. Make a well in the center of dry mixture. In a small mixing bowl combine the buttermilk and mayonnaise; add to dry mixture all at once. Using a fork, stir just until moistened.
3. Turn the dough out onto a lightly floured surface. Quckly knead dough by folding and pressing gently for 10 to 12 strokes or until the dough is nearly smooth. Pat or lightly roll dough to 1/2 inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts.
4. Place buscuits 1 inch apart on an ungreased baking sheet. Bake in a 450 dregree oven for 10-12 minutes or until golden. Remove the biscuits from the baking sheet and cool slightly. If desired, drizzle Lemon Glaze over the biscuits just before serving. Serve warm.

Lemon Glaze:
Stir together the powdered sugar, lemon peel, vanilla and milk. Stir in additional milk, 1 tsp. at a time, until glaze is smooth and of drizzling consistency.