The Breakfast Issue

Drop Biscuits

The secret ingredient in these biscuits is mayonnaise.


2 cups self-rising flour

1 cup whole milk

⅓ cup Blue Plate Mayonnaise


Adjust oven rack to middle position and heat oven to 425°F.

Coat a large cookie sheet with nonstick spray, or line with parchment paper or a nonstick silicone baking mat.

Combine milk and mayonnaise with a whisk in a large bowl. Whisk in flour slowly, whisking just enough to combine. Scrape down sides of bowl.

Using a spoon or an ice cream scoop, drop spoonfuls of the dough onto the prepared baking sheet. Bake until golden brown, 15 to 17 minutes. Remove from oven and transfer to a wire rack to cool slightly.

Ingredients used in this recipe