Mayonnaise Biscuits.

[norgeway]

These are better than regular homemade biscuits I think, and so much easier!
2 cups self rising flour
1/4 cup mayonnaise
1 cup milk with 2 tsp vinegar added.
mix well with a spoon until a smooth batter is formed, dont worry about overbeating, , bake in 12 greased muffin cups at 400 till brown, this recipe works for people who have trouble making biscuits, and to me, they are better.

 

[norgeway]

And Here!

They are!

 

[peterh770]

Very much like cream biscuits...
2 c. self-rising flour
1 tbsp. sugar
1 1/2 c. heavy cream
mix, kneed lightly, roll and cut
500 degrees for 10 mins, or until lightly brown.

 

[whirlcool]

You would never think that Mayo goes with something hot, but it does. These look good. We have a cauliflower recipe that is made with a hot mayo/paprika sauce that is very good.

 

[lordkenmore]

Another time hot and mayonnaise combination might come as a surprise is with potato salad. We are so used potato salad ice cold, but I have seen recipes for hot potato salad.

This biscuit recipe looks interesting. I'll have to try it next time I have mayonnaise.

 

[tomturbomatic]

I have seen a recipe for mayonnaise cake, too.

 

[mixfinder]

Call Emergency

Mayonnaise can be used as a substitute for eggs if you're out. Mayonnaise is an emulsion of eggs, vinegar and oil. In this recipe the oil softens the dough, the egg helps to make the dough achieve "oven spring" and the vinegar prevents the formation of gluten keeping the biscuits light in texture. The salt and dry mustard content become unintelligible in the finished biscuit. Its all pure science at work in the oven.

 

[polkanut]

Kelly,

Since you are our resident baking expert, how could I substitute regular all-purpose flour & baking powder for the self-rising flour?  Or can it not be done?

 

[mixfinder]

Regular VS Self Rising

Regular or All Purpose flour is a crap shoot of soft enough for cake and pastry or hard enough for bread. Self Rising flour is softer durham wheat which has a lower gluten or protien content for flakier bisquits and lighter cakes. Self Rising flour also contains baking powder and salt.

To make one cup of self rising flour sift together
3/4 cup All Purpose Flour
2 Tablespoons corn starch
1 teaspoon Baking powder
1/2 teaspoon salt

Self rising flour does not work with acids such as citrus, vinegar or buttermilk and needs the addition of soda to nuetralize the acidity of these liquids before adding to the flour.

If using Self Rising flour and unsweetened cocoa powder add 1/2 teaspoon soda unless the cocoa is Dutched or Dutch process which neutralizes the alkalinity of the cocoa.

Beating along with the rest of you,
Kelly

 

[whirlpolf]

sounds good, but how can I ....

...substitute "self rising" flour?

What is it made of?
Can I use baking powder and regular flour? Or just flour and yeast? WhatIZZIT? (to quote a familiar thread).

What we have over here is: Flour grain type E 405 (finest milled, suitable for cake and pastry. for cookies and Christmas bakery) and E 1050 (more coarse, for bread, rolls, and any coarser stuff and the like) and then there is real yeast (sold separately on the fridge shelves) (comes in cubes, is alive) and dried yeast (powder, will be relived again when coming into contact with water)

How can I possibly reproduce this recipe?
Thanks in advance, those pics look yummy, I'd love to make those.
Joe

 

[westie2]

Joe

Use the E1050 flour ND FOLLOW THIS DIRECTION

 

<h1>Self-Rising Flour Substitute</h1>
 

One cup self-rising flour equals:
1 cup all-purpose flour, plus
1 1/4 teaspoons baking powder, plus
1/8 teaspoons salt.

 

[polkanut]

Thank you Kelly, and Charles for your help.