Recipe: Southern Mayo Biscuit Rolls

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


  • 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


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, stir together flour, milk, and mayonnaise until just blended. Drop by spoonfuls onto lightly greased baking sheets.
  3. Bake for 12 minutes in the preheated oven, or until golden brown.

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