Sometimes you come across a cookbook in which you want to make every single recipe. I found "Bon Appetit Ya'll recently for inspiration on a project at work. I bought it on a Monday. It sat on my desk for a couple of days and then I started flipping through it. By Saturday I started making recipes from it.
This biscuit recipe caught my eye especially. There are many things about it that appeal to me. The first is that you don't have to cut cold butter into it and work it in. The fat in this recipe is the mayonnaise. The second is the use for self rising flour which cut's out a few ingredients and makes a simplified drop biscuit recipe. It was light and flaky and made me feel like a true southern baker.
In the next few posts you'll see a few of these recipes that are a perfect cross between southern and classic french recipes. A highbrow take on down home recipes.
Mayonnaise Biscuits (From Bon Appetit Ya'll Cookbook)
1 tbsp canola oil for the tin
2 cups self-rising flour
3 tbsp mayonnaise
1 cup whole milk
1 tsp sugar
Preheat oven to 350 degrees. Brush a 12 cup muffin tin with oil. Combine the flour, mayonnaise, milk, and sugar in a bowl. Using a spoon or an ice cream scoop, spoon dough into each muffin cup, filling about half full. Alternatively, drop spoonfuls of the dough onto a greased baking sheet. Bake until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool slightly, then invert the biscuits onto the rack to cool until warm. Serve warm.