A tender, old-fashioned Southern biscuit recipe from my mother-in-law. Grab your cast iron skillet, and you are ready to make these tasty biscuits!

Debby

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
10 mins
total:
45 mins
Servings:
12
Yield:
1 dozen biscuits
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl mix together the buttermilk, oil, and mayonnaise. Gradually stir in the flour and mix until all ingredients are combined.

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  • Turn dough out onto a well floured surface. If dough is sticky knead in a little extra flour. Pat the dough out to about a 1/2-inch thickness. Use a biscuit cutter to cut dough into pieces. Place into an oiled cast iron skillet. Allow biscuits to rest in the pan for 10 minutes.

  • Bake in a preheated 425 degree F (220 degrees C) until nicely browned, about 20 minutes.

Nutrition Facts

124 calories; protein 2.5g; carbohydrates 16.2g; fat 5.4g; cholesterol 1.9mg; sodium 298.5mg. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2011
I used melted butter instead of vegetable oil. That was the only change I made. I dropped these into greased muffin tins instead of messing with cutting them so they wouldn't have a chance to turn out tough. These turned out so good--flaky and really just........YUMMY. Read More
(66)

Most helpful critical review

Rating: 3 stars
06/12/2003
The flavor wasn't bad. Maybe I rolled them too flat or cooked them to long but they were flat and hard. I called them brick biscuits when I served them. I like the other mayonnaise buscuits on this site much better. These also take three times the time to prepare and also makes three times the mess. I will not make again. Read More
(12)
29 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/11/2011
I used melted butter instead of vegetable oil. That was the only change I made. I dropped these into greased muffin tins instead of messing with cutting them so they wouldn't have a chance to turn out tough. These turned out so good--flaky and really just........YUMMY. Read More
(66)
Rating: 5 stars
02/27/2014
I have been making biscuits by this recipe since I was in elementary school and it works every time if you do it right! You need to use SELF-RISING, SOFT WHEAT flour, which is not as commonly available elsewhere as it is in the South. Good brands are White Lily or Hudson Cream -- NOT a hard wheat flour like Pillsbury, Read More
(49)
Rating: 4 stars
01/30/2012
Great recipe especially when you need something in a pinch! I added a tsp. of garlic powder and used melted butter vs. veg oil cutting the amount in half. I baked these in muffin cups lined with paper liners sprayed with a little Pam which made things a lot easier! Read More
(42)
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Rating: 5 stars
01/04/2004
I submitted a similar recipi (Mayonaise Biscuits by Georgie Brent) but I think this one is a vast improvement! Mine were drop bicuits and this recipi is for rolled and cut and they turn out more uniform and fluffier. Bravo Debbie! Read More
(33)
Rating: 3 stars
06/12/2003
The flavor wasn't bad. Maybe I rolled them too flat or cooked them to long but they were flat and hard. I called them brick biscuits when I served them. I like the other mayonnaise buscuits on this site much better. These also take three times the time to prepare and also makes three times the mess. I will not make again. Read More
(12)
Rating: 5 stars
08/19/2009
I also agree with others, this reminds me of the biscuits my sister, grandmother and a great-grandmother used to make----but, the mayo is an addition and must make the difference as I could never get them to turn out like this recipe. Hoorah!! Read More
(10)
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Rating: 5 stars
09/29/2013
These biscuits were hard to mess up, in my opinion. The dough was easy to mix together and the biscuits came out soft and delicious. I did make my own self-rising flour by adding 1 tsp salt and 3 tsp baking powder to all-purpose flour. I also used an olive oil mayonnaise. Neither of those things detracted from the final product. Mine cooked a little faster than the 20 minutes. I have a convection oven and 16 minutes at 400 degrees was perfect. Thanks for introducing me to this "new" way of making biscuits. Read More
(9)
Rating: 4 stars
01/13/2011
These were good but I'd really hoped for a lighter fluffier biscuit. They were a little on the dense side but had good flavor. These were a nice addition to our chicken dinner. Read More
(5)
Rating: 5 stars
07/30/2011
These are fantastic!! be sure not to over cook keep a close eye on them Read More
(5)
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