Easy Biscuit Recipe Using Duke's Mayonnaise from Still We Rise

"The practice of adding mayonnaise to cakes is often traced to the Depression era, when certain staple items such as eggs, milk, and butter were rationed. Since mayonnaise consists of egg yolks, oil, lemon juice, vinegar, and spices, it was used as a substitute for fresh eggs and fat. And since it's mainly oil, it adds a moist and tender texture to biscuits, and the little bit of acid it contains assists in making those biscuits rise. Duke's mayonnaise is my secret ingredient in everything from buttery golden grilled cheese to scrambled eggs to - now you know - biscuits."

- Erika Council

Welcome to our kitchen! One thing we've learned: when you've got a solid foundational biscuit recipe like Duke's Mayo Biscuits, you'll be successful no matter where you're headed next. Check out this easy biscuit recipe using mayonnaise and learn why basic biscuits are the best biscuits.

Learn more about cooking with kids.

Jump to:

• Still We Rise Cookbook
• Sweet Potato & Benne Seed Biscuits
• Drop Biscuits
• Buttermilk Biscuits
• Food from Around the World: Free Cooking Lessons
• Top Tip
• How to Make This Basic Biscuit
• Food Allergy or Substitution Needed?
• Duke's Mayo Biscuits
• Easy Biscuit Recipe Using Duke's Mayonnaise

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Still We Rise Cookbook

This easy biscuit recipe using Duke's mayo comes from Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes by Erika Council, Chef/Owner of Bomb Biscuit Co. in Atlanta, Georgia.

We shred pounds of butter each day at our little biscuit eatery. It's delivered by the case each week, but as the business grows, we seem to run out quicker than it comes.

Butter was once a treasured luxury that most of the cooks in my family used sparingly, reserving it for cakes and using softened butter for the dinner table to 'season' your breads and vegetables. So, biscuits were often made with several other fats to produce the flakiest of layers.

Each kind of fat brings its own distinctive flavor to each batch of biscuits. Fats such as bacon grease and duck fat all carry their own essence, creating a unique taste with each bite.

Hold that butter off to the side, and instead use it to slather across the tops when they are fresh out of the oven.

- Erika Council

Learn more about allergies and your family.

Looking for more breakfast ideas? Try these Peruvian donuts, mallorcas or scrambled eggs.

How to Make This Basic Biscuit

Ingredients for Biscuits

• flour - grab your favorite all-purpose flour. We like Jovial's einkorn flour.
• baking powder
• salt
• baking soda
• mayonnaise - Duke's mayo is preferred but you can use what you have
• buttermilk

Equipment

• prep bowls
• kitchen scale
• measuring spoons
• measuring cup
• whisk
• spatula
• mason jar or biscuit cutter
• silicone baking mat
• baking sheet
• parchment paper
• learning tower (as needed)

Combine the Flour, Baking Powder, Salt, & Baking Soda

Wash your hands with soap and water. Use a kitchen scale and bowl to weigh the flour needed for this easy biscuit recipe. Add the baking powder, salt, and baking soda to the bowl using measuring spoons.

Stir in the Mayonnaise

Use a kitchen scale to weigh the mayo needed for these mayonnaise biscuits. Add to the flour mixture and stir with a spatula. Make sure there are no large clumps of mayo remaining.

Stir in the Buttermilk

Use a measuring cup to add the buttermilk to the flour mixture. Stir until the dough is formed. Erika says the dough should be shaggy and sticky.

Shape the Biscuit Dough

Preheat the oven to 450 degrees Fahrenheit. Dust a clean work surface with flour. Transfer the biscuit dough to the work surface and lightly dust it with flour. Pat the dough into a ½-inch-thick 11 x 6-inch rectangle.

Dust the top with flour. Press the dough into a rectangle again and repeat the trifold process.

Complete the rectangle and trifold process one final time for a total of 3 times.

Cut Out the Biscuits

Press the dough to ½-inch thickness. Grab a biscuit cutter or glass jar. Dust it with flour and press into the dough. Erika advises against twisting the biscuit cutter while creating the biscuits.

Transfer the Biscuits to a Baking Sheet

Line a baking sheet with parchment paper. Transfer the biscuit rounds to the parchment paper. Place them at least 1 inch apart on the baking sheet.

Any leftover dough scraps can be combined and reshaped into the ½-inch rectangle for cutting more biscuits.

Bake for 15 to 20 Minutes

Place the baking sheet in the preheated oven and bake for 15 to 20 minutes. Rotate the pan once halfway through to ensure they bake evenly. These basic biscuits will be golden brown on top when finished.

Turn off the oven and serve them immediately.

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