Mayonnaise Biscuits (Easy Recipe)

These flaky, tender, fresh-out-of-the-oven mayonnaise biscuits are to die for!

There’s no kneading, no resting, and no waiting for your bread dough to rise. All you need are three ingredients and this foolproof recipe.

What Are Mayonnaise Biscuits? 

Mayonnaise biscuits are a simple Southern treat that swaps traditional butter or shortening with mayonnaise.

Every bread recipe needs fat to create a light and fluffy texture. And mayo does just that!

It yields light-as-air biscuits that melt in your mouth. Don’t worry, you won’t taste the mayo!

Instead, you get the most scrumptious biscuits from just three simple ingredients.

They’re probably waiting for you in your pantry as we speak. So let’s get baking!

Ingredients for Mayonnaise Biscuits 

The great thing about this recipe is that it only requires a few pantry staples.

It’s an excellent option if you are in a hurry but want tender, flaky biscuits to serve with dinner.

For the ultimate flaky biscuits, you need:

• Mayonnaise – Mayo makes these biscuits deliciously tender, light, and fluffy. For the best results, use real mayo.

• Self-Rising Flour – With self-rising flour, you don’t have to add any leveling agents to your bread dough. So it makes life a little easier.

• Whole Milk – To bind the dry ingredients into a biscuit-like dough. Whole milk works best, but two percent, skim milk, or even buttermilk also work.

Tips & Tricks For the Best Mayonnaise Biscuits

Want to make the fluffiest, most heavenly biscuits around? These tips will help:

• Keep your biscuits small. Stick to 12 biscuits in your standard muffin tin. If you use a large muffin tin, the biscuits won’t cook properly. Instead, the outsides will brown too much and the insides won’t bake through. 

• Always opt for real mayo. Don’t use Miracle Whip! Miracle Whip contains less oil than good old-fashioned mayo, so your biscuits will be dense. Plus, it often has extra spices that alter your biscuits’ flavor. 

• Don’t overmix your biscuit dough. When preparing this dough, less is more. Mix your batter until just combined and there are no lumpy bits. If you overmix, your biscuits won’t be as light and fluffy (but still taste great!). 

• Substitute all-purpose flour. Don’t have self-rising flour in your pantry? No problem! Just use all-purpose flour. Also, add three teaspoons of baking powder and up to one teaspoon of salt. That way, they rise just right.

• Add cheese. Want to make Red Lobster cheesy biscuit copycats? Add a little cheese to your biscuit dough before it hits the oven. You can also get creative with cheeses like sharp cheddar, mozzarella, or Muenster.

• Get creative with spices. This biscuit dough is versatile. So you can add your favorite spices for extra flavor. Some bakers spice it up with savory herbs like thyme or oregano. Others keep it light with fresh dill. 

How to Store

The best time to eat these biscuits is fresh from the oven. But don’t let that stop you from storing them for later!

You can still recapture that freshly baked magic with leftover biscuits.

Just store them properly. Then follow my tips for how to reheat biscuits the right way:

To Store: Place biscuits in an airtight container or freezer bag. Store at room temperature for 3 days or in the fridge for 1 week.

To Freeze: Transfer the biscuits to a freezer bag. Label, then freeze for up to 3 months.

To Reheat: For the oven, place the biscuits on a baking sheet. Heat for 5 minutes at 350 degrees Fahrenheit or until warm. For the microwave, wrap the biscuits in a damp paper towel. Reheat them for 45 seconds or until warmed.