Mom's mayonnaise drop biscuits

By dette

Mayonnaise biscuits? Yup, they read that correctly. My mother has made these biscuits for as long as I can remember. They have an incredible, tangy, sourdough flavor from a touch of apple cider vinegar, and a denser texture than buttermilk biscuits. They're also unique because mayonnaise takes the place of cold shortening or butter. Self-rising flour cuts out having to measure baking powder and salt. And the batter is dropped itno muffin cups, so you don't have to use a biscuit cutter. Mom always served these biscuits to sop up the gravy from pot roast, chicken, or pork chops, so make sure you have plenty of biscuit on hand.

Ingredients

• vegetable oil spray
• 1 c. plus 2 T. whole milk
• 3 T. distilled white vinegar
• 2 C. self-rising flour
• 1/3 c. mayonnaise (not light or reduced fat)

Details

Servings 12

Preparation

Step 1

Preheat overn to 450. Generously spray a 12 cup muffin pan with the vegetable oil spray.
Combine the mik and vinegar in a measring cup and stir to blen. Combine the flour and mayonnaise in a large bowl and stir until combined. The batter will be stiff. Add the milk-vinegar mixture and stir with a fork until just combined. Don't overmix. Evenly divide the batter among the cups of the prepared muffin pan.
Bake the biscuit for 15 minutes, until puffy and golden brown. Serve immediately.