Advice on biscuit recipe

ElizabethRoad

I've just been given a recipe for biscuits that uses mayonnaise instead of shortening. Would they turn out well if I use light mayo instead? Or would they not have enough fat?

This type of biscuit, by the way, not what UK people mean by "biscuit":

cramernh

I would advise against the use of light-mayo... this can tend to have more vinegar in the product, while others it can be a combination of vinegar AND sugar...

You could always try it... but, it may not give you the same texture and flavor...

ElizabethRoad

Thank you. I'm comfortable making substitutions in cooking, but baking mystifies me. I guess I'll just go with the regular mayo. Although it would be interesting to try both to see what the difference is.

rockerbabyy

would you mind sharing the recipe? id also like to try making them both ways

MrsHallum07

i found a bicuit recipe on EatingWell.com for biscuits that are 110 calories each!

peacheywoo

We call them scones over here = served cut in half with cream and jam (jelly) or butter and jam.........love em!

ElizabethRoad

This is my grandmother's recipe, it's nothing fancy! Also it's kind of a small recipe so you might need to double it.

2 TBSP mayonnaise
1 Cup self-rising flour
1/4 Cup of milk or less - add enough that it is pretty stiff to stir

Mix the ingredients until they are well-combined; do not over-mix. Drop dough onto greased cookie sheet. Bake for 10-15 minutes (?) in preheated 450-degree oven.

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You could probably use any biscuit recipe you have, just replacing the fats with mayonnaise. She said they come out better than how she used to make them.

ElizabethRoad

We call them scones over here = served cut in half with cream and jam (jelly) or butter and jam.........love em!

We do have scones in the US. The only difference I know of is that biscuits are round and eaten with meals, while scones are triangular and usually sweet.