Mayonnaise Biscuits 2 cups sifted self rising flour Heaping 1/4 cup of refrigerated Dukes mayo... because its the BEST!!! 1 tsp salt 2/3 to 3/4 cup whole milk...varies (Just get the dough right) Cut mayo into the flour. I use my hands. I like to get a feel for the dough so I know Ive got enough fat in it. The one thing Ive learned is that you cant rely solely on measurements to make great biscuits. Feel is much more reliable in getting the dough just right. Once the mayo is cut in, start adding the milk a little at a time. Its easier to add more, than to try and make up for adding too much... Add milk and work the dough around the bowl until all the flour leaves the sides of the bowl and the dough feels right. Turn the dough out onto a surface dusted with flour and gently fold it onto its self three or four times, avoiding overworking it. I dont really knead it, I just fold and pat it. I also pat it down rather than rolling it now. I pat it to around 1/2 thick. Then cut the biscuits to the size you want. If youre doing drop biscuits you can skip patting it out flat and just start tearing off dough and forming biscuits. Preheat oven to 500. Place the cut or drop biscuits on a greased pan. Brush the tops with melted butter and bake at 500 degrees until golden brown. Remove from oven and brush tops with melted butter again. Finally, sit down and enjoy one of the best biscuits youve ever put in your mouth! Best served steamin hot with whatever you like to eat with biscuits. If this dont make you hungry, you aint southern!!!https://facebook/Hillbilly.CASTIRONCooking
Posted on: Mon, 05 Jan 2015 15:40:33 +0000
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