Mayonnaise Biscuits

I've been using this same recipe since 1959 without adding any other ingredients for flavoring.<br/>They have always been great as is. Being on a low-fat, low-sodium diet we're not able to eat<br/>highly seasoned foods. <br/>If you don't have self-rising flour in your pantry - add 1-1/2 tsp. baking powder and 1/2 tsp. salt<br/>to 1 cup of all-purpose flour - it will save you buying it.

These were so good. Made them for black bean soup and they were so easy to put together.<br/>I used evaporated skim milk as that was what I had and Mayo Light and they were light and tasted delicious. Thanks for the recipe. Carole in Orlando

I used low fat mayo and skim milk. Not quite as tender but still a tasty biscuit.

Great biscuits! So easy! I use low fat mayo to reduce the lipids even more.

I needed a fast and easy biscuit and decided to try this decidely unconvention recipe. My DH raved and raved, which he never does for almost any bread or biscuit. I served them with curried broccoli soup, so I added minced bits of candied ginger to the mix. When the baking time was up, I was a little disappointed that the biscuits hadn't risen more than a tiny bit and worried that the would be dense and hard. Wrong! The texture was fantastic, moist and tender. I love the idea of adding different flavors to these great biscuits. They are sooooo easy, it's almost a crime NOT to make them!