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My review
Southern Biscuits with Mayonnaise
Debby
"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!"
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Ingredients
45 m servings 124 calsOriginal recipe yields 12 servings (1 dozen biscuits)
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Directions
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Prep
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Cook
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Ready In
- In a large bowl mix together the buttermilk, oil, and mayonnaise. Gradually stir in the flour and mix until all ingredients are combined.
- 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; 5.4 g fat; 16.2 g carbohydrates; 2.5 g protein; 2 mg cholesterol; 298 mg sodium. Full nutrition
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Reviews
Read all reviews 2427 Ratings
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Most helpful positive review
7/11/2011
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 tu...
Most helpful critical review
2/3/2003
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 ...
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7/11/2011
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 tu...
9/30/2009
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 av...
1/30/2012
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 wit...
1/22/2002
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 mor...
2/3/2003
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 ...
8/18/2009
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 neve...
9/29/2013
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...
7/30/2011
These are fantastic!! be sure not to over cook keep a close eye on them
1/12/2011
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.