Mayonnaise Biscuits
White Lily Biscuits


Mayonnaise Biscuits

(makes `1 dozen)

2 cups of self-rising flour
1 cup of milk (plain or buttermilk)
6 tablespoons of mayonniase (regular mayo is best not fat free and not
Miracle Whip)

Preheat the oven to 400 degrees F. Stir together the three ingredients.
Drop by spoonfuls onto a lightly greased or well-seasoned baking sheet or
baking stone. Or use a muffin pan, lightly greased and fill to
approximately 2/3rds full. Bake for 12 minutes until golden brown.

These are very versatile. Try them with diced ham and grated cheese
stirred into the mix, or sausage and cheese, garlic and cheddar will
result in bicuits similar to Red Lobster's cheddar biscuits. For something
sweeter add 2 to 3 Tablespoons of sugar and 1 tsp cinnamon sifting the
cinnamon and sugar together before adding to the biscuit dough.


White Lily Biscuits

(White Lily flour seems to make the best biscuits of all the flours we
have ever tried. Now living in CA we order it online and have it shipped
here. Though your favorite brand can be substituted easily)

http://www.whitelily.com/RecipeBox/Recipe.aspx?ID=91

2 cups White Lily Self-Rising Soft Wheat Flour
1/4 cup vegetable shortening
2/3 to 3/4 cup milk

Preheat oven to 500 degrees. Place flour in mixing bowl. With pastry
blender or fork, cut in shortening until mixture resembles coarse crumbs.
Blend in just enough milk with fork until dough leaves sides of bowl. Turn
dough onto lightly floured surface. Knead gently 10 to 12 strokes. Roll
out dough 1/2-inch thick. Cut with 2-inch biscuit cutter dipping cutter
into flour between cuts. Press cutter straight down without twisting for
straight-sided, evenly shaped biscuits. Place biscuits on ungreased baking
sheet 1 inch apart for crusty biscuits or with sides almost touching for
soft-sided biscuits. Bake for 8 to 10 minutes. Makes 12 biscuits.


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