Easy Mayonnaise Biscuits

I still remember the first time I made these mayonnaise biscuits — three pantry staples, ten minutes of hands-on time, and the oven did the rest. They’re exactly what they sound like: tender, buttery little biscuits made by swapping butter for a scoop of mayo. Perfect when you need warm bread fast for breakfast, a last-minute potluck, or a cozy weeknight supper alongside soup.

Why you’ll love this dish

There are plenty of reasons to keep this recipe in your back pocket. It’s fast, forgiving, and relies on ingredients you probably already have. The mayonnaise replaces cold butter and liquid in one go, lending tender crumb and a subtle tang. They’re ideal for busy mornings, casual family meals, or when you want fresh-baked biscuits without the fuss of cutting cold butter into flour.

“Came together in minutes and disappeared from the plate before dinner — the quickest biscuit win I’ve had.” — a quick-test review from my family

If you like fuss-free biscuit methods, you might also enjoy other shortcut biscuit recipes like this soft, fluffy Bisquick/7-Up version for more fast-bake ideas.

Step-by-step overview

This recipe is straightforward: preheat, mix mayo + milk, fold in self-rising flour until just combined, drop by spoonfuls onto a greased sheet, and bake until golden. No rolling, no chilling, and no cutting in cold fat. Expect about 12–15 minutes of baking time and a short cooling window before serving.

What you’ll need

• 1 cup mayonnaise (full-fat recommended for best texture)
• 1 cup milk (whole milk is best; sub with buttermilk for extra tang or a plant milk if dairy-free)
• 2 cups self-rising flour

Notes and substitutions:

• If you don’t have self-rising flour, make a quick substitute: for 2 cups self-rising flour use 2 cups all-purpose flour + 3 teaspoons baking powder + 1/2 teaspoon salt.
• Use regular or light mayonnaise — regular gives a richer crumb; light will work but the biscuits may be slightly less tender.

Step-by-step instructions

1. Preheat the oven to 425°F (220°C). Grease a baking sheet or line with parchment.
2. In a mixing bowl, whisk together the mayonnaise and milk until smooth. Aim for a uniform, slightly loose mixture.
3. Add the self-rising flour in batches, stirring gently until a soft, slightly sticky dough forms. Don’t overwork it — stop once the flour is incorporated.
4. Drop generous spoonfuls of dough onto your prepared sheet, spacing them about 1–2 inches apart. They won’t spread much.
5. Bake for 12–15 minutes, or until biscuits are puffed and golden brown on top.
6. Remove from the oven and serve warm. Brush with melted butter if you like an extra sheen and flavor.

Best ways to enjoy it

These biscuits are versatile. Split and slather them with butter and jam for breakfast. Ladle sausage gravy over warm biscuits for a hearty brunch. They also make excellent vehicle bread for fried chicken sandwiches, or serve alongside a bowl of chili or tomato soup for a comforting dinner.

For quick ideas and other three-ingredient biscuit inspiration, try this video-backed take on self-rising flour biscuits: easy 3-ingredient biscuits.

Storage and reheating tips

• Room temperature: Store cooled biscuits in an airtight container for up to 48 hours. They stay best the first day.
• Refrigerator: Keep in a sealed container for up to 4 days; bring to room temperature or reheat before serving.
• Freezer: Freeze individually wrapped biscuits for up to 3 months. Reheat from frozen in a 325°F (160°C) oven for 10–12 minutes or until warmed through.
• Reheating: For the best texture, warm in the oven (350°F/175°C for 8–10 minutes). The microwave works in a pinch but can make them slightly chewy.

Handle leftovers safely: cool biscuits completely before storing to avoid trapped steam and sogginess.

Pro chef tips

• Use full-fat mayonnaise for richer flavor and better crumb.
• Don’t overmix. Stir until just combined; a few small dry streaks are okay. Overworking develops gluten and toughens the biscuit.
• Drop by slightly scooped spoonfuls for irregular, rustic biscuits that bake evenly.
• Brush with melted butter right when they come out of the oven for a glossy surface and extra flavor.
• If you want taller biscuits, pile the dough a little higher on the baking sheet and leave space for rising.

Creative twists

• Cheddar & chive: Stir 3/4 cup shredded cheddar and 2 tablespoons chopped chives into the dough.
• Garlic-herb: Add 1 teaspoon garlic powder and 1 tablespoon mixed dried herbs. Brush with garlic butter after baking.
• Sweet honey butter: Serve warm with a mixture of softened butter and honey for a sweeter option.
• Gluten-free: Use a 1:1 gluten-free self-rising flour blend and watch texture — you may need a touch more milk.
• Slider style: Make smaller spoonfuls, bake, and use for mini sandwich sliders.

Common questions

Q: Can I make these with all-purpose flour?
A: Yes. Replace 2 cups self-rising flour with 2 cups all-purpose flour plus 3 teaspoons baking powder and 1/2 teaspoon salt. Mix dry ingredients before adding to the wet.

Q: Will low-fat mayonnaise work?
A: Yes, but the texture will be slightly less tender and rich. Full-fat mayo gives the best biscuit crumb.

Q: How long do these keep once baked?
A: Best within 24–48 hours at room temperature. Refrigerate up to 4 days or freeze up to 3 months.

Q: Can I double the recipe?
A: Absolutely. Use a larger baking sheet or two sheets. Keep similar spacing so biscuits brown evenly.

Conclusion

These easy mayonnaise biscuits are a small-time-saver with big comfort payoff — minimal prep, familiar pantry ingredients, and reliably tender results. For another take on the classic version and extra tips from the wider baking community, check this trusted Easy Mayonnaise Biscuits Recipe and this home-cook’s write-up at Easy Mayonnaise Biscuits Recipe – Julias Simply Southern.

Mayonnaise Biscuits

Tender, buttery biscuits made quickly with mayonnaise instead of butter, perfect for breakfast or alongside soup.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 12 biscuits

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup mayonnaise Full-fat recommended for best texture.
• 1 cup milk Whole milk is best; substitute buttermilk for extra tang or plant milk for dairy-free.
• 2 cups self-rising flour Can substitute with all-purpose flour plus baking powder and salt.

Method

 

Preparation and Baking

1. Preheat the oven to 425°F (220°C). Grease a baking sheet or line with parchment.
2. In a mixing bowl, whisk together the mayonnaise and milk until smooth.
3. Add the self-rising flour in batches, stirring gently until a soft, slightly sticky dough forms.
4. Drop generous spoonfuls of dough onto your prepared sheet, spacing them about 1–2 inches apart.
5. Bake for 12–15 minutes, or until biscuits are puffed and golden brown on top.
6. Remove from the oven and serve warm, optionally brushing with melted butter.

Notes

Cool biscuits completely before storing to avoid sogginess. Best enjoyed split and slathered with butter and jam or served with gravy.