I really, really, reaaally love fresh-out-of-the-oven biscuits, but I can’t lie: I have no patience to make them the “right” way. I’ve looked at a million biscuit recipes, but after reading all the steps involved and seeing that they require I be born with perfect biscuit making skills, I gave up (which is fine, I have no problem jumping in my car and picking up a box from Popeye’s Chicken…).
My appetite, though, refused to let me quit the game, and after some research and testing, don’t you know I finally found exactly what I was looking for? I know you don’t believe me – you think maybe these will end up bland and hard as rocks. But no, friends. I assure you, these biscuits are amazingly simple to make, easy on the wallet, and DELICIOUS. Let’s get to it: the secret ingredient in this recipe is… MAYONNAISE. And before you write it off, hold on! You cannot taste the mayo in the biscuit. I promise!
No-Knead Biscuits From Scratch
Serving Size: 12 Biscuits
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 6 tablespoons mayonnaise**
- 1 cup milk**
- 2 – 3 tablespoons melted butter
- 12 Cup Muffin Tin
**I have actually made these using unsweetened almond milk and Vegenaise (a vegetarian mayo) and it tastes just as good, the texture isn’t altered at all! So if you are staying away from dairy, don’t be afraid to substitute it with these ingredients!
- Mix flour, baking soda, and salt in a large mixing bowl. Set aside.
- Mix mayonnaise and milk in a separate bowl. Mixing your wet ingredients in a separate bowl will help prevent you from over mixing the dough.
- Pour the wet ingredients into the flour mixture, and mix just until everything is incorporated. Remember: don’t over mix! If it looks lumpy, that’s okay.
- Lightly grease a muffin tin and scoop the dough into each cup. Make sure the dough is evenly distributed between the cups.
- Brush melted butter over the tops of each biscuit.
- Bake between 10 – 12 minutes (depending on how hot your oven runs) or until a light golden brown.
- Don’t expect these biscuits to get as golden brown as regular biscuits. If you wait for them to turn that color, then they’ll be hard as a rock!
- Add whatever “dry extras” you want to jazz up these babies with, up to 1/2 to 1 cup of cheese or whatever dry herbs you want
- Once, I didn’t have any mayo and subbed 3 T of melted butter and almond milk for the mayo and subbed buttermilk for the milk. Still awesomely delicious and easy! Dare I say ANYTHING can work?