Mayo Drop Biscuits
self-rising flour 2 Tbsp real mayonnaise (not salad dressing) per each 1 cup self-rising flour
1/3 cup milk per each 1 cup self-rising flour
Stir mayo and milk into flour with a fork and drop by spoonsful onto greased biscuit pan. You may
also pat dough onto floured board and roll and cut (or shape by hand, as we do in the south) your
biscuits. Bake @ 375-400F for 15 - 20 minutes, until beginning to brown. Using low-fat mayo and
reconstituted nonfat dry milk CONSIDERABLY lowers the fat content. Using 1/3 cup self-rising flour
with 2/3 cup white self-rising cornmeal and adding 2 Tbsp nonfat yogurt to the milk and mayo makes
wonderfully moist cornbread, too.
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