Mayonnaise Biscuits Recipe (Easy Drop Biscuit Method)

There is something about a warm biscuit straight from the oven that just feels like home to me. Growing up in the South, biscuits were on the breakfast table more mornings than not, and my mama had a way of making homemade biscuits look effortless. The kind that were tall, fluffy, and golden on top. I was not always so lucky when I tried to recreate them myself. Biscuits can be finicky, and I learned that the hard way more than once.

That's what makes these mayonnaise biscuits so special to me. They are the version I reach for when I want that biscuit comfort without the fuss of rolling and cutting. A handful of pantry ingredients, one mixing bowl, and about twenty minutes is all it takes. My family has been making these for years, and every single time I set them on the table, they disappear before I can even sit down.

I've tested this recipe more times than I can count, and I want to share everything I've learned so yours come out perfectly on the very first try. Let's get started!

Why You'll Love These Mayonnaise Biscuits

• Only 4 ingredients - Self-rising flour, mayo, milk, and a touch of sugar. That's it. No butter to cut in, no buttermilk to track down.
• No rolling required - These are drop biscuits, which means you scoop and drop the dough straight onto the pan. No floured counters, no biscuit cutter, no mess.
• Ready in about 20 minutes - From mixing bowl to table in less time than it takes to run to the store.
• Fluffy and golden every time - The mayonnaise acts as the fat in the recipe, keeping the insides soft and tender while the outside bakes up lightly golden.

Ingredients You'll Need

1. Self-rising flour is essential here. Do not swap it for all-purpose flour without adjusting. Self-rising flour already has baking powder and salt mixed in, which is what gives these biscuits their lift. If you don't have any on hand, it's easy to make your own. Check out my recipe for homemade self-rising flour to see the exact proportions.
2. Mayonnaise is the secret ingredient that makes these biscuits so good. It replaces the fat you'd normally get from butter or shortening. Full-fat mayo works best here. The fat content is what keeps the biscuits moist and tender. Duke's is my preference for a true Southern flavor, but any real mayonnaise will work. Do not use Miracle Whip or fat-free mayo, as the results will be different.
3. Whole milk gives these biscuits the right consistency and a slightly richer flavor. I recommend sticking with whole milk for the best texture. If you need a dairy-free option, see the Variations section below.
4. Granulated sugar, just a small amount. It rounds out the flavor and helps the biscuits brown nicely on top. It is a subtle addition that you won't notice as sweetness, but you'd miss it if it weren't there.

👉🏾 See the recipe card below for exact quantities and full instructions.

How to Make Mayonnaise Biscuits

Step 1: Preheat and Prep Your Pan

Preheat the oven to 425°F. Grease a baking sheet, cast iron skillet, or muffin tin generously. A cast iron skillet is my favorite option. It gives the biscuits a beautiful golden bottom and keeps them warm longer. Don't skip the greasing step or your biscuits will stick.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the self-rising flour and sugar until evenly combined. Mixing the dry ingredients first ensures the sugar is evenly distributed throughout the dough, so every biscuit bakes consistently.

Step 3: Add the Milk

Pour in the milk and stir gently to combine with the flour mixture. You're looking for the flour to just start absorbing the milk, don't overmix at this stage. A few stirs are all you need before adding the mayonnaise.

Step 4: Fold in the Mayonnaise

Add the mayonnaise and stir until the dough just comes together into a soft, sticky ball. The moment the dough starts pulling away from the sides of the bowl and sticking to itself, stop mixing. Overmixing develops the gluten in the flour and will make your biscuits tough rather than tender.

Step 5: Drop and Bake

Drop heaping tablespoonfuls of dough onto your prepared pan, spacing them about an inch apart. They'll spread a little, so don't pack them too close together. Bake for 15 to 20 minutes, checking at the 10-minute mark. As soon as the tops are lightly golden brown, pull them out. They'll continue cooking slightly from the residual heat of the pan.

LaKita's Expert Tips

• Use real full-fat mayo. The fat in the mayo is doing the work that butter or shortening would normally do. Low-fat versions will produce a drier, tougher biscuit.
• Don't overmix. This is the single most important rule for tender biscuits of any kind. Stir until the dough just comes together, then stop. Even a few extra strokes can make the difference between fluffy and tough.
• Watch your oven closely. Every oven runs a little differently. Start checking at the 10-minute mark and then every 5 minutes after that. You want light golden brown, not pale, not dark.
• Whole milk matters. The fat in whole milk contributes to the tenderness and flavor. If you swap in skim milk, the biscuits will still bake up, but they won't be quite as rich.
• Use a cast iron skillet if you have one. It conducts heat more evenly than a baking sheet and gives the bottoms of the biscuits a beautiful crust. Grease it well and let it heat slightly in the oven while you mix the dough.
• Make them uniform in size. Using a cookie scoop or measuring tablespoon helps the biscuits bake evenly. If some are much larger than others, the smaller ones will overbake before the larger ones are done.
• Let them rest 1 to 2 minutes before serving. They'll be very soft straight from the oven. A brief rest lets the interior set up just slightly so they hold their shape when you pick them up.

Variations & Substitutions

• No milk on hand? Use half-and-half, evaporated milk thinned with a little water, or plain unsweetened oat milk. The biscuits won't be quite as rich but they'll still work.
• Want cheesy biscuits? Fold in about ½ cup of shredded sharp cheddar with the mayo. These are incredible served alongside Southern Comeback Sauce or used as the base for a breakfast sandwich.
• Add herbs or garlic. Stir in ½ teaspoon of garlic powder and a tablespoon of dried chives for a savory twist. These are wonderful alongside a bowl of soup.
• Sweeter biscuits for breakfast: Double the sugar and serve warm with butter and jam or honey. Great alongside cornbread dressing for a full Southern spread.
• 3-ingredient version: If you want to simplify further, skip the sugar. You'll get a more savory biscuit that works beautifully alongside dinner dishes.
• Muffin tin method: Drop the dough into a greased muffin tin instead of a baking sheet. The sides of the tin support the biscuits while they bake, giving you a rounder, slightly more uniform shape.

Make-Ahead & Storage

Make-Ahead

You can mix the dry ingredients (flour and sugar) up to a week ahead and store them in an airtight container at room temperature. When you're ready to bake, just add the milk and mayo and you're less than 20 minutes from fresh biscuits. I don't recommend mixing the full dough ahead of time, as the leavening in the self-rising flour will start to activate once it's combined with liquid.

Storage & Reheating

Storing: Cool biscuits completely before storing. Keep them in an airtight container or zip-top bag at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Freezing: These freeze well! Place fully cooled biscuits in a single layer on a baking sheet to freeze, then transfer to a freezer bag. They'll keep for up to 2 months.

Reheating: For the best texture, reheat in a 350°F oven for 5 to 7 minutes. This brings back the slight crispness on the outside while warming the inside through. Avoid the microwave if you can, it softens the outside and can make them a bit gummy. If you must use the microwave, wrap in a damp paper towel and heat in 15-second bursts.