Fluffy Mayonnaise Biscuits In A Muffin Pan

3-ingredients and 3 steps equal one amazing Mayonnaise Biscuit Recipe! Moist, tender, and ready in 20 minutes…that’s six degrees of deliciousness from you to fluffy golden perfection!

Why We Love Magical Biscuits With Mayonnaise

The magic is in the mayo for this easy biscuit recipe. New and experienced bakers love the simple five-minute prep for delicious, golden biscuits that are fluffy and delightful every time. More reasons to love mayo biscuits:

• 3-Ingredients (and a pinch of salt)
• Light, moist, fluffy texture
• Ready in 20 minutes
• Stir and bake biscuit recipe
• No rolling or cutting out dough

Ingredients For Mayonnaise Biscuits

• Self-Rising Flour* – carefully spoon and level biscuit flour into a measuring cup.
• Whole Milk – or buttermilk
• Mayonnaise – your favorite brand will work fine. 
• Pinch of salt

Chef Tip

Use a lower protein/gluten flour like White Lily® Self-Rising Flour for the fluffiest mayonnaise biscuits. Made from soft winter wheat, it’s finer in texture and lower in protein, which makes a much fluffier biscuit than other flours.

DIY Self-Rising Flour

Don’t have self-rising flour? Make your own! Whisk 1 ½ teaspoons of baking powder and ¼ teaspoon of salt together per one cup of all-purpose flour.

How To Make 3-Ingredient Biscuits With Mayo

Fluffy, tender, and fresh out of the oven in 20 minutes with the convenience of a muffin pan; there’s no rolling or cutting the dough. So preheat your oven to 350°F and grab a bowl to whip up these quick mayonnaise biscuits.

1. Gently stir biscuit ingredients together (avoid overmixing)  
2. Spoon biscuit batter into greased muffin cups until ½ full.
3. Bake for 15 minutes until nicely puffed and golden brown.

Featured Product 12-cup Nonstick Muffin Pans

Heavy-weight steel construction provides durability and fast, even heating for uniform browning

Buy on Amazon »

Recipe Notes + Tips

• First time making biscuits with mayo? Check your jarred mayonnaise ingredients for garlic or other flavorings.
• Use a sifter or wire mesh strainer to sift the flour, removing clumps for a softer texture and airier mayo biscuits.
• The dough for this muffin pan biscuit recipe with mayo is very loose, more like a wet batter. 
• For a simple buttermilk substitute, use 3/4 cup sour cream with 1/4 cup liquid, as sour cream has a higher fat content.
• You can add 1 tbsp granulated sugar for Southern-style mayonnaise biscuits.
• For this recipe, homemade self-rising flour requires adding 3 tsp baking powder and ½ tsp salt to 2 cups all-purpose flour.
• Light baking pans reflect heat, while dark ones absorb it, affecting your baking. Opt for darker pans to achieve a golden bottom as they absorb and radiate more heat.

For Cutout Mayonnaise Biscuits

I like to use a muffin pan to bake these quick mayonnaise biscuits, but if you prefer to go the traditional route, here’s how:

• Add an additional cup of flour to the batter. (Plus  1 tbs melted butter, optional)*
• Let the dough rest for 30 minutes in the fridge.
• Turn and roll out biscuit dough to ~¾” thick.
• Use a biscuit cutter, pressing straight down; do not twist.
• Place cut biscuits into a prepared cast iron skillet, on a baking sheet, or on a stone with the sides just touching. 
• *The water content in the butter evaporates quickly and expands into little pockets of steam that lift and raise cut biscuit dough

Storage

Any leftover biscuits can be stored in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage and reheat them in the oven or microwave before serving.

After two days, score points with the whole family using leftover mayonnaise biscuits in place of English muffins in a Ham & Cheese Breakfast Casserole.

FAQs

Can I use any type of mayonnaise for these biscuits?

Yes, you can use any regular (full-fat) mayonnaise brand you favor for this mayo biscuit recipe. I don’t recommend using low-fat or non-fat varieties unless you add extra fat, as they may affect the texture and flavor of the biscuits.

What kind of flour makes the lightest biscuits?

For the lightest biscuits, choose soft wheat flour with a low protein content, like Southern-style flour or ½ cake flour and ½ all-purpose flour. These flours result in biscuits with a delicate texture and a tender crumb.

Does Miracle Whip work instead of mayonnaise for a biscuit recipe?

While mayonnaise and Miracle Whip might seem like interchangeable condiments, it’s best to stick with mayonnaise’s higher fat content for biscuit recipes. The extra fat is key to delightfully fluffy and tender biscuits. Miracle Whip also has seasonings and contains sugar for a sweeter flavor profile that can slightly affect the taste.

Serving Suggestions

Light and airy biscuits made with mayonnaise are wonderful with Cinnamon Honey Butter or  Strawberry Freezer Jam for breakfast, soup or salad for lunch, or dinner. For dessert, try using mayonnaise biscuits as the base for strawberry shortcake. Who doesn’t love an easy biscuit recipe that’s ready in 20 minutes?

Looking for more easy biscuit recipes? Don’t miss our golden 4-ingredient 7-UP biscuits! Make a double batch of Blueberry biscuits, they freeze like a dream!

Fluffy Mayonnaise Biscuits

Yield: 12 biscuits
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

3-ingredient Mayonnaise Biscuits baked in a muffin pan! Easy, no-fail, recipe ready in just 20 minutes! Golden, fluffy biscuits complement any meal.

Ingredients

• 2 cups self-rising flour
• 1 cup of whole milk (or buttermilk)
• 4 tablespoons mayonnaise
• Pinch of salt

Instructions

1. Preheat oven to 350°F. Grease muffin pan and set aside.
2. In a medium bowl, stir together flour, milk, mayo and salt.  
3. Spoon into muffin cups about ½ full.
4. Bake in preheated oven for 15 minutes, or until nicely puffed and golden brown on top.

Notes

• Don’t have self-rising flour?  Make your own! For each cup of flour, whisk together 1 ½ teaspoons of baking powder and ¼ teaspoon of salt into the all-purpose flour. 
• Since this recipe calls for 2 cups of self-rising flour, you will want to add 3 teaspoons of baking powder and ½ teaspoon salt to your all-purpose flour.
• Dough is very loose, more like a wet batter.

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving: Calories: 117
Total Fat: 4g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 4mg
Sodium: 297mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 1g
Protein: 3g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.