These things are like the hermaphrodites of dinner sides. Is it a biscuit? Is it a roll? It has elements of both, but isn’t exclusively either.
What it is, however, is good. And easy. I made these tonight to have with ham and green beans…and they were a big hit. That was a relief, because the biscuits I tried to make last night weren’t. Logan took one bite, spit it out and said, “This hurts my tongue.”
These Southern Mayo Biscuits, though, had a very different response from my Taste-Tester: “Yummmmmm!” These biscuit-rolls things are very filling and moist; they are substantial. In a good way.
The dough was very wet; not something you roll out. But, it makes for a very smooth biscuit as it bakes. It would also make a great base recipe for other flavors–like garlic & cheddar or chives and other herbs…maybe even jalapeño and cheese. You could also swap out the milk for buttermilk to change up the flavor a bit. I’m also thinking that this roll or biscuit or Riscuit, as I will now call it, would be amazing with some jam baked in…like a scone.
…This recipe only calls for three ingredients; One of which I didn’t even have: self-rising flour.
But I didn’t even have the baking powder to make self rising flour…I had to make my Baking Powder from scratch, which is surprisingly easy: 1:2:1
1 part Baking Soda + 2 parts Cream of Tarter +1 part Corn Starch=Baking Powder
This recipe is from allrecipes.com
- 2 cups self-rising flour (or for each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.)
- 1 cup milk
- 6 tablespoons mayonnaise
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together flour, milk, and mayonnaise until just blended. Drop by spoonfuls onto lightly greased baking sheets.
- Bake for 12 minutes in the preheated oven, or until golden brown.