Southern Drop Biscuits
Replace the fat and eggs with Blue Plate Mayo in these light, fluffy homemade biscuits. There’s no need to knead; just drop on a baking sheet or in greased muffin tins and bake. Whole milk works, and so does skim. There are endless variations on this recipe: add minced chives or basil, or add a little garlic powder and parmesan or cheddar cheese. The secret’s in the Blue Plate Mayo – That’s the good stuff!
Prep Time:
5 mins.
Cook Time:
20 mins.
Yield:
12-16
Ingredients
- 1 cup milk
- ⅓ cup Blue Plate® Mayonnaise
- 2 cups self-rising* flour
Directions
- Preheat oven to 425°F. Coat a large cookie sheet with nonstick spray, or cover with parchment or a silicone mat. (You can also use a greased muffin tin).
- Mix milk and mayonnaise with a whisk in a large bowl. Whisk in flour slowly, whisking just enough to combine. Scrape down sides. If mixture is too thin, add additional flour in ¼ cup increments until dough can be scooped.
- Drop about 2 tablespoons of the mixture at a time onto the prepared cookie sheet, about 2 inches apart. Bake 15 to 20 minutes, until golden brown. Serve warm. Wrap leftovers and store at room temperature for up to 2 days.
*If you don’t have self-rising flour, substitute 2 cups all-purpose flour plus 3 teaspoons baking powder and 1 teaspoon salt.
