So you’re staring at a jar of mayo and thinking, “Could you… be a biscuit?” The answer is a shocking, delicious yes.
I know, I know. It sounds like a culinary prank. The first time a friend told me about mayo biscuits, I gave her the same side-eye I reserve for people who put pineapple on pizza. But then I tried it. And my biscuit-loving world was forever changed. It turns out, when you’re too lazy to deal with cold butter, mayonnaise—which is just oil and eggs, the building blocks of baking magic—is your secret weapon.
Why This Recipe is Awesome
Let’s be clear: this recipe is the kitchen equivalent of finding a shortcut on your GPS that actually works. It’s for those days when ambition and energy levels are at an all-time low, but your craving for a warm, savory biscuit is at an all-time high.
It’s gloriously idiot-proof. There’s no cutting in butter, no worrying about overworking the dough. You literally stir three things together and bake. The mayo creates an unbelievably tender, moist, and rich crumb that will have skeptics begging for the recipe. The shock value alone is worth it.
Ingredients You’ll Need
Gather your trio of heroes. It’s a very, very short list.
- 2 cups Self-Rising Flour: This is non-negotiable. Its built-in leavening is what gives us lift. Make sure it’s fresh! If your baking powder is older than your Netflix account, it’s time for a new bag.
- 1 cup Whole Milk: The hydrating agent that brings it all together. The higher the fat content, the better, but whatever you have will work.
- 1/2 cup Full-Fat Mayonnaise (like Hellmann’s or Duke’s): The star of the show. Do not use miracle whip. Do not use low-fat. Go for the good stuff. This is what makes the biscuits so incredibly tender.
Step-by-Step Instructions
- Preheat and Prep. Get your oven nice and hot at 400°F (200°C). This hot start is crucial for a good rise. Grease a muffin tin. Trust me on this—the muffin tin gives you amazing, crispy edges all around.
- Mix the Trio. In a medium bowl, combine the self-rising flour, milk, and mayonnaise. Stir with a spatula until just combined. I’m serious about the “just.” A few dry streaks are better than a overmixed, tough dough.
- Scoop and Bake. The dough will be soft and scoopable. Divide the batter evenly among the cups of your greased muffin tin. They should be about 2/3 of the way full.
- Bake to Golden Bliss. Pop them in the oven for 12-15 minutes. You’re looking for gorgeous, golden-brown tops and a toothpick that comes out clean.
- Cool (If You Can). Let them cool in the tin for just a minute or two before transferring them to a wire rack. This prevents them from getting soggy. But let’s be real, eating one dangerously warm is a rite of passage.
Common Mistakes to Avoid
Don’t be your own worst enemy in the kitchen. Avoid these pitfalls.
- Overmixing the Batter: You are not trying to win a mixing competition. Stir until the ingredients are friends, not until they are soulmates. Overmixing = tough, dense biscuits.
- Using the Wrong Mayo: This is not the time for aioli, miracle whip, or some sad, watery low-fat version. Stick with full-fat, classic mayonnaise for the best flavor and texture.
- Skipping the Muffin Tin: You can bake these on a sheet, but you’ll miss out on those fantastic, all-around crispy edges. The muffin tin is a game-changer here.
- Not Testing for Freshness: If your self-rising flour is old, your biscuits will be flat. It’s a sad, scientific fact.
Alternatives & Substitutions
Out of something? Let’s pivot.
- No Self-Rising Flour? Make your own! For this recipe, whisk together 2 cups of all-purpose flour with 1 tablespoon of baking powder and 1 teaspoon of salt.
- Want to Add Some Zing? Fold in a handful of shredded sharp cheddar cheese and some black pepper after you mix the main ingredients. Or add some chopped herbs like chives or dill.
- Dairy-Free? You can swap the whole milk for an unsweetened, unflavored plant-based milk like oat or soy. The results are surprisingly good!
FAQ (Frequently Asked Questions)
Wait, can you really not taste the mayo?
Nope! The mayo performs a chemical magic trick in the oven. It simply lends its fat content to create an incredibly tender, rich crumb with zero “mayo” flavor. I promise.
Can I use light mayo?
Well, technically yes, but why hurt your soul like that? The fat is what makes these biscuits magical. Using light mayo will give you a less tender, less flavorful result.
Why a muffin tin?
It gives you those fabulous, crispy edges on all sides, and it contains the soft dough perfectly, ensuring a great rise. It also makes them portioned perfectly. It’s a win-win-win.
My dough seems too wet. Did I mess up?
It’s a very soft, wet dough—that’s normal! That’s why the muffin tin is our best friend. It provides structure. Resist the urge to add more flour.
Can I make these ahead of time?
They are truly best served warm from the oven. But you can mix the dough, scoop it into the tin, and refrigerate it for an hour or so before baking if you need to get a head start.
Are these biscuits or muffins?
They have the tender, savory soul of a biscuit but the convenient shape of a muffin. Let’s call them “Biscuffins” and not overthink it.
🔥 Recommended Baking & Kitchen Essentials
Here are a few of my favorite tools that make baking (and biscuit-making!) easier, faster, and way more fun.
1. BLACK+DECKER Crisp ’N Bake Air Fry Toaster Oven
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2. CHEFMAN Digital Air Fryer + Rotisserie (XL 10L)
A true all-in-one appliance — air fry, roast, bake, dehydrate, and rotisserie family-size meals with ease.
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3. 5-Piece Pastry & Biscuit Cutter Set
Everything you need for perfect biscuits: stainless-steel cutters, dough scraper, pastry blender, and a baking mat — beginner friendly and super durable.
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4. Nordic Ware Naturals Aluminum Half Sheet Pans (2-Pack)
Professional-quality sheet pans that brown beautifully, never warp, and last a lifetime — essential for any baking lover.
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5. Amazon Basics Nonstick 12-Cup Muffin Pans (Set of 2)
Reliable nonstick pans for muffins, cupcakes, egg bites, and more — even heating, easy cleanup, and great value.
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6. Stand Mixer (5–6 Quart)
Makes mixing doughs and batters effortless during holiday baking.
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Disclosure:
As an Amazon Associate, I earn from qualifying purchases. This means if you click on one of the product links and make a purchase, I may receive a small commission at no extra cost to you. I only recommend products I personally use and love.
Final Thoughts
There you have it. The recipe that will forever change what you think is possible with a jar of mayonnaise and a serious lack of motivation. It’s a testament to the fact that sometimes, the weirdest-sounding ideas in the kitchen are the most brilliant ones.
So go forth and bake your little skeptical heart out. Serve these to your friends without telling them the secret ingredient, and watch their minds be blown. Now go impress someone—even if that someone is just your future self, happily eating a warm biscuit at 11 p.m. You’ve earned it
