Southern Biscuits with Mayonnaise

Rating: 4.38 stars
29 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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!

By 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
Nutrition Info
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Ingredients

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

Directions

  • 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

Per Serving:
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

Sarah Jo
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
Helpful
(66)

Most helpful critical review

Shannon Hewett
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
Helpful
(12)
29 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Sarah Jo
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
Helpful
(66)
HYPATIA1219
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
Helpful
(49)
Jillian
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
Helpful
(42)
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COMICGENIUS
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
Helpful
(33)
Shannon Hewett
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
Helpful
(12)
Jim*s_Queenie
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
Helpful
(10)
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Dennis Carroll
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
Helpful
(9)
Pam Ziegler Lutz
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
Helpful
(5)
kansasprincess
Rating: 5 stars
07/30/2011
These are fantastic!! be sure not to over cook keep a close eye on them Read More
Helpful
(5)
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