Duke’s Drop Biscuits (2024)

An incredibly easy stir-and-go recipe for homemade biscuits using mayo for super tender, velvety biscuits you’ll have in the oven in minutes!

JUMP TO RECIPE

I created the easiest, most delicious drop biscuit recipe EVER and I did it by accident!!

I found a recipe on the Duke’s Mayonnaise website for “mayonnaise rolls” and thought I’d give it a try. Ever since I determined mayo is the superpower behind the BEST banana bread in the whole wide world, I’ve been curious about using it in other baked goods.

Which is why, when I spotted the recipe for the rolls, I was willing to give them a go!

The original recipe is made in a muffin tin. I imagine that’s because the batter is so thin, there’s really no other way to cook it. I adjusted the recipe a little to make the batter thick enough to hold its shape a bit and popped them in the oven.

Well, what I ended up with were not rolls at all but fluffy, tender drop biscuits! And they were delicious!

I’m not sure what I’m most impressed with in this recipe… the fact that they are light, fluffy and scrumptious or that I accidently discovered THE EASIEST way to make biscuits!

You literally just stir the ingredients, scoop them into a pan and bake. There’s no cutting shortening into flour, no kneading, no rolling, no cutting or shaping… just boom! Biscuits!

I gotta tell you, though… this recipe is going to wreak havoc on my summer diet. The Boy loves biscuits and now that’s I’ve figured out how to make them so easily, I’ve been popping out pans almost every day.

And my bass is showing it too. Don’t have a bass?? Be glad!! Not sure what it is?? If your butt has crept up onto your back, you have a bass. The bass is the downstairs neighbor of the back boobs.

The original recipe called for self-rising flour, which I rarely have on-hand, so I just added the ingredients needed to make homemade SRF.

I thought about calling these “biscuit rolls” or something similar, but I figured I better steer clear of the word “rolls” because, just like with all biscuits, these need to be eaten immediately while they’re still hot. Unlike rolls, biscuits shouldn’t be eaten at room temperature (they’re just not as good).

I’ve been eating drop biscuits my whole life, but I have never made any this easily that taste this good. Bisquick drop biscuits are easy too, but these taste better and are much more tender and soft!

DUKE'S DROP BISCUITS ARE PERFECT FOR SOPPING UP GRAVY!

• - An easy slow cooker recipe for tender chicken breasts and savory gravy perfect served over mashed potatoes, noodles or rice.
• SMOTHERED SALISBURY STEAK TIPS- A quick and easy recipe for Salisbury Steak "tips" made from ground beef smothered in gravy and onions in a quick and easy weeknight meal.
• STEWED BEEF (BEEF TIPS) WITH GRAVY- A tried-and-true family recipe for stew beef or beef tips slow-cooked until tender with a rich gravy served over rice or noodles.
• - A Southern-style recipe for perfectly cooked country fried pork chops with velvety homemade pan gravy.
• HAMBURGER STEAKS WITH BROWN GRAVY- The BEST recipe for Hamburger Steaks made from fresh ground beef with an easy, homemade brown gravy.

A FEW NOTES ABOUT MAKING DUKE'S MAYONNAISE DROP BISCUITS

• I like to dollop small spoonsful of the mayo evenly all over the flour mixture before mixing. It helps to ensure everything is well combined without overworking the dough.
• Substitute 2 cups plus 1 tablespoon self-rising flour for AP flour, baking powder and salt if desired.
• You can use any type of dairy milk (skim, whole, etc), including buttermilk. I’m not sure about using nut milks because I haven’t tested any but almond milk typically works fine with bread recipes.
• My plastic 1/3 cup measuring cup and 2” ice cream scoop both perfectly portion and shape these drop biscuits.
• I only use Duke’s Mayonnaise but I’m sure any quality, traditional mayo will work (Hellmann’s, Kraft, Blue Plate, etc). Just don’t use Miracle Whip or anything sweet and tangy like it.

Recipe for Duke’s Drop Biscuits