The secret ingredient in these biscuits is mayonnaise.
The Breakfast Issue
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.