epicurious4.0
Quick Mayo Biscuits
Why try this quick and easy mayo biscuit recipe? Mayonnaise is the trick that gives you fluffy, craggy, flavorful biscuits in about 20 minutes.
👥 12 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 14 min👤 Stephanie Ganz📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 450°. Mix 4 oz. semihard cheese (such as cheddar or pepper Jack), coarsely grated, 3½ cups (438 g) self-rising flour, ¼ cup finely chopped tender herbs (such as chives or dill), and ¼ tsp. Diamond Crystal or Morton Kosher salt in a large bowl to combine. Whisk 1 cup whole milk, ½ cup mayonnaise, and 1 Tbsp. distilled white vinegar in a medium bowl. Add to cheese mixture and mix with a spoon until a shaggy, soft dough forms, then continue mixing with your hands until mostly cohesive (be careful not to overmix).
. semihard cheese (such as cheddar or pepper Jack), coarsely grated4 oz½ cups (438 g) self-rising flour (preferably White Lily), plus more for surface3whole milk1 cup. distilled white vinegar1 Tbsp
2
Turn dough out onto a lightly floured surface and gently press dough into a ½"-thick rectangle. Fold dough in half lengthwise and pat down. Turn dough 90° and fold dough in half again to bring short ends together. Pat dough down into a ¾"-thick square. Cut into a 4x3 grid to make 12 large rectangular biscuits. Transfer biscuits to a parchment-lined baking sheet, spacing about 2" apart.
3
Whisk 1 large egg in a small bowl until no streaks remain, then brush tops of biscuits with egg. Bake biscuits until golden brown, 11–⏱️ 14 minutes. Let cool ⏱️ 5 minutes on baking sheet before serving. Do Ahead: Biscuits can be baked 3 days ahead. Store airtight at room temperature.
large egg1
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...