Fluffy Mayo Biscuits
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With only a few ingredients, you can put fluffy biscuits on the table this holiday season.
Author:Joy Wilson
Ingredients
- 4 cups (500 grams) self-rising flour (I prefer White Lily flour), plus more for dusting the counter
- 2 tablespoons granulated sugar, plus more for sprinkling
- 4 tablespoons cold salted butter, cut into small cubes
-
1 cup (240 grams) Duke’s mayonnaise
- 2/3 cup cold buttermilk, plus more for brushing
- Flaky sea salt for topping
Directions
- In a large bowl, whisk self-rising flour and sugar to release any stubborn lumps from the flour. Add butter cubes and work in with a pastry blender or your fingers until the butter resembles oat flakes. Add the mayo and buttermilk and fold the mixture into a soft dough using a rubber spatula. The dough will be cohesive and moist but not sticky.
- Turn the dough out onto a lightly floured countertop and press into a 1 – 1 ½-inch thick disk. Use a 2-inch biscuit cutter to cut as many rounds as you can from the dough. Flour the biscuit cutter between each biscuit cut to keep it from sticking. Gather the dough scraps and continue to cut biscuits until no dough remains.
- Place biscuits on small plate or tray and place in the freezer while the oven preheats, about 20 minutes. Place a rack in the upper third of the oven and preheat oven to 375 degrees f. Line a baking sheet with parchment paper and space biscuits about 2 inches apart. Lightly brush with buttermilk and sprinkle lightly with granulated sugar and a sprinkle of finishing salt. Bake 20-24 minutes until browned on top, puffed, and baked through.
- Allow to cool slightly before serving. I love these biscuits served with a smear of cream cheese, tomato jam, and crisp bacon slices.
Recipe Note
Makes 12 biscuits. Serving suggestions: whipped cream cheese, tomato jam, crisp bacon slices.
