There’s been basket after basket of biscuits in my life of late. I shared my thoughts on “Love and Biscuits” with SouthernKitchen.com in celebration of Mother’s Day. Last weekend I made Country Ham Biscuits and offered them in a segment with folks at Fox & Friends, along with a Pimento Cheese recipe while at the Kentucky Derby. Then, over the past few days I have been asked multiple times about Drop Biscuits — so I figured it would be a good idea to share a recipe with you.
Drop Biscuits are like biscuits with training wheels — you don’t have to worry about overworking the dough. The recipes for Drop Biscuits are wetter than biscuits you roll and punch out with a cutter. Usually they contain more milk or buttermilk than a traditional biscuit recipe. There are many different kinds of drop biscuits — this one is made with only THREE ingredients. Butter is replaced with mayonnaise — and the combination of milk and mayonnaise creates a very similar flavor profile as buttermilk.
Mama made these often when we were growing up. After I attended culinary school, I admittedly became quite snobby about using store-bought ingredients in recipes. I wanted to make the mayonnaise, not buy it. This type of recipe seemed one short step above a baking mix. Now a little older and wiser, I appreciate it for what it is. I understand Mama was putting freshly baked bread on the family table, and that was really important. I now ask for them whenever I go home to visit and enjoy every delicious bite.
Check out this quick video on how to make Mayonnaise Drop Biscuits — they are so easy! I know you are going to love them.
How to Make Tender Biscuits
The main ingredient in biscuits is wheat flour. Wheat flour contains two proteins, glutenin and gliadin. When you combine flour with liquid, the proteins create a strong and elastic sheet called gluten. Flours vary in their protein levels, which affects the texture of baked goods. Gluten gives structure to yeast breads, but is not recommended for tender cakes, biscuits, and quick breads. Southern all-purpose flour is milled from soft red winter wheat that has less gluten-forming protein.
Most national brands of all-purpose flour are a combination of soft winter wheat and higher-protein hard summer wheat. White Lily contains approximately nine grams of protein per cup of flour, whereas national brands can contain eleven or twelve grams of protein per cup of flour. If you live outside the South, White Lily is available online or in some specialty shops in other parts of the country. For results similar to those of Southern flour, substitute one part all-purpose flour and one part cake flour for the amount of Southern flour in a recipe.
What is Self Rising Flour?
This recipe for Mayonnaise Drop Biscuits calls for self rising flour. Self rising flour is all-purpose flour that is generally low in protein and contains a leavening agent and salt. It is widely available in the South, but less so in other regions of the country. If you have a recipe that calls for self-rising flour, use the following formula to convert all-purpose into self-rising: to 1 cup of Southern all-purpose flour, add 1-1/2 teaspoons baking powder and 1/2 teaspoon fine sea salt.
Nathalie Dupree and I are traveling across Texas for Central Market Cooking School along with a veritable slew of Southern chefs and cookbook authors over the next few weeks. There are a few seats left for our Fort Worth class. I am also teaching a solo class in San Antonio. And, yes – she and I will be teaching, you guessed it — how to make biscuits!
Bon Appétit, Y’all!
Mayonnaise Drop Biscuits
- 2 1/4 cups self-rising flour
- 3 tablespoons mayonnaise
- 1 cup whole milk
Preheat the oven to 400°F. Line a rimmed baking sheet with a nonstick silicone baking mat.
Combine the flour, mayonnaise, and milk in a 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. Transfer to a wire rack to cool slightly. Serve warm.
Copyright © 2017 Virginia Willis Culinary Enterprises, Inc.
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