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On a crisp morning, there’s nothing quite as comforting as the smell of freshly baked biscuits wafting through the kitchen. It takes me straight back to my mother’s cozy farmhouse where everything was made from scratch, with love and patience. Now, drop biscuits are a humble classic, a staple that doesn’t just feed the body but soothes the soul. They’re straightforward, uncomplicated, and reflect the honest, hard-working spirit of the Midwest. This particular recipe for 3-Ingredient Drop Biscuits with mayonnaise is a little twist on tradition, influenced by frugality. It came about during times when you’d reach into the larder and make do with what you had. And let me tell you, dear, it’s astonishing how something so simple can be so delightful. You might want to make this because you’re short on time, perhaps missing a bit of butter, or just out of pure curiosity. Let me guide you through the warmth of this age-old delight, pared down to its essence with a dash of modern-day resourcefulness.
Now, these flaky beauties can hold their own alongside a variety of dishes. Pair them with a steaming bowl of chili or stew, letting them soak up all that glorious gravy. Or split ’em open, slather on a dollop of apple butter or your favorite jam for a sweet and savory experience. At our house, we often serve these biscuits with a hearty helping of sausage gravy for an indulgent, comforting breakfast. They also make for delightful little sandwiches, layered with a slice of ham or some pimento cheese. And when the summer garden offers up ripe, bursting tomatoes, there’s nothing quite like a biscuit sandwich with a thick slice and a sprinkle of salt and pepper.
Servings: Makes about 10 biscuits
– 2 cups of self-rising flour
– 1 cup of milk
– 5 tablespoons of mayonnaise
1. Preheat your oven to 400 degrees F (205 degrees C). Lightly grease a baking sheet or line it with parchment paper for easy cleanup.
2. In a good-sized bowl, whisk together the self-rising flour and milk until just combined. You want to treat this batter like a tenderhearted friend – don’t be too rough with it.
3. Add in the mayonnaise and stir until everything is just moistened, making sure not to overmix. A few lumps are perfectly fine – they’re the little imperfections that make life interesting.
4. Drop the biscuit dough by heaping spoonfuls onto the prepared baking sheet. An ice cream scoop works well for this if you have one, gives them a nice, roundish shape.
5. Slide ’em into the oven and bake for 12 to 15 minutes, or until they’re golden brown and a telltale sign that they’re ready to be devoured.
Variations & Tips:
– For a richer flavor, you can use buttermilk instead of regular milk. It adds a subtle tang and tenderness to your biscuits.
– Add-ins: You feel like jazzing things up a bit? Go on and fold in some shredded cheese, chives, or crumbled bacon into the dough. Makes for a nice surprise when you take a bite.
– Leftover biscuits? They are just as appealing the next day, gently warmed in the oven or toaster.
– Now, don’t be alarmed if the dough’s consistency is a bit stickier than you’d expect. The mayonnaise adds moisture, which in turn makes the biscuits deliciously tender.
– Mix the dough with a light hand. Overworking it will make the biscuits dense and tough – remember, we’re aiming for soft and pillowy.
So there you have it, my dear. A recipe passed down and pared down, simple enough for any hurried morning yet good enough for Sunday supper. Enjoy the warmth, the tenderness, and the flavor that speaks of home and heart. Happy baking!