Mayonnaise Biscuits in a Muffin Pan

These mayonnaise biscuits are perfectly tender and so quick and simple to make. They’re great for when you still want homemade biscuits but don’t have butter on hand. Mayonnaise packs a tangy punch to give you biscuits that are incredibly moist, plus you don’t have to cut in butter chunks like with traditional biscuits.

These biscuits are an excellent starter recipe for beginner home cooks who have never made a biscuit recipe before, or for the busy bee who doesn’t have time for all the steps of a classic Southern buttermilk biscuit.

Though they might be a little less flaky than a biscuit made with butter, they’re a pretty good substitute. They’re similar in texture to a drop biscuit and you can make them in a muffin tin or a baking sheet.

These biscuits would be the perfect side dish for a weeknight skillet dinner or a sheet pan dinner of pork chops and peaches. Serve along side baked sausage and shrimp foil packets or smother with an old-fashioned sausage gravy – one of my all-time favorites. However you choose to serve these biscuits, they are sure to be a hit and you’ll love that the clean up is minimal.

Why use mayonnaise in biscuits? 

This unconventional biscuit ingredient seems really strange at first glance, but it gives these biscuits a very tender texture. Mayonnaise is simply an emulsion of eggs and oil. The fat content of mayonnaise is able to replace the butter in this recipe.

Since it isn’t solid, the mayonnaise can be easily stirred into the flour rather than having to be cut in like butter. This eliminates a step from the recipe and makes it very quick and easy to put together. 

What kind of mayonnaise should I use? 

Any kind of mayonnaise should work in this recipe, but for the most tender biscuits, you should use full-fat mayonnaise. Light or reduced-fat mayo will not give the same taste or texture to the biscuits. Hellman’s is my favorite.

Why You’ll Love Mayonnaise Biscuits 

• Simplicity: This recipe is so easy and only dirties one bowl 
• Incredible results: The biscuits are tender and fluffy 
• Quick to make:  It takes just a few minutes to whip the dough together, so they’re handy when you’re in a rush 
• Replaces butter: Perfect for the moments you want to make biscuits but find yourself without enough butter

Mayonnaise Biscuits Recipe Ingredients

• Mayonnaise – Mayonnaise is a substitute for butter in the biscuit recipe. The fat from the oil and eggs replaces the butterfat and makes these biscuits incredibly easy to make. Use full-fat, traditional mayo for the best result. Hellman’s or Duke’s are the favorites around here.
  
• Buttermilk – Buttermilk is a standard ingredient for most Southern biscuit recipes. The acidity reacts with the baking soda, which gives the biscuits lift and makes them super fluffy. If you don’t have any on hand, it’s super simple to make with pantry ingredients.
  
• Pantry Staples – Flour, salt, baking powder, baking soda

How To Make Tender Mayonnaise Biscuits

Step 1: Mix the biscuit dough. 

Whisk together the flour, salt, baking powder, and baking soda. Add in the mayonnaise, and mix together until clumps form. Then, gradually add the buttermilk and stir until the dough is fully incorporated. The final dough won’t be very sticky.

Step 2: Form the biscuits.

Using an ice cream scoop, place dollops of biscuit dough into a greased muffin pan, or on a baking sheet.

Step 3: Bake the biscuits. 

Bake the biscuits until the tops are golden brown. Enjoy!

Tips for Making Perfect Mayonnaise Biscuits 

• Using a fork to stir helps to prevent overmixing, which can make the biscuits tough. Only stir as much as you absolutely need to in order to fully combine the dough.

How to Store Biscuits

These biscuits can be stored in an airtight container at room temperature for up to two days. After that, they will dry out like most biscuit recipes.

You can freeze them as well to enjoy later on. Keep them in an airtight container in the freezer for up to three months. 

Reheat before serving in the oven or toaster. Just wrap them in foil and place them in a 350°F oven for about 5 minutes.

What can I do with leftover biscuits?

Not sure what to do with extra biscuits? Most people end up tossing them out, but if you save them, you can use them for breakfast. I like to toast the biscuits because even if they’re a bit dry, toasting them covers that up! You can spread strawberry jam on top or butter and honey.

Biscuit FAQs

Can I make this recipe in the air fryer?

This recipe can easily be made in the air fryer! The temperature settings are the same, but they will only need 8 minutes in the air fryer. Individual air fryers may vary, so watch them closely.

Can I substitute buttermilk with regular milk? 

Buttermilk provides acid and lifts the biscuits, but regular milk can be used in a pinch. Learn to make your own buttermilk here.

Why did my biscuits come out dry?

Oh no! It never feels good to make biscuits that end up dry. Mayonnaise biscuits are pretty forgiving, but if they are dry, you probably overmixed them. Just mix until the flour is barely incorporated. If the dough is dry, add a little more buttermilk.

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