Prep 5 mins
Cook 12 mins
I know this recipe sounds strange, but give it a try! This recipe appeared in an editorial in the June, 2007 edition of "Our State: North Carolina" magazine. The editor compared the recipe for these biscuits to a "family secret handshake!"
- Mix the ingredients gently in a bowl with a wooden spoon.
- Dollop dough onto a greased cookie sheet (you should get 12 biscuits out of this recipe).
- Bake at 450 degrees F for 10-12 minutes, or until golden brown.
10/1/2008 This didn't work for me. The dough was to runny. Maybe it needs more flour or less liquid. The hardest part of the recipe was finding the self-rising flour in the store. When cooked they became flat like a pancake. We did love the flavor. Think I may give it another shot using less liquid. I made sure to not over mix. 10/02/2008 I made these again tonight but used less liquid. I used 2/3 cup of milk and 2/3 cup of mayonnaise and they came out perfect. Nice and fluffy and TALL just like biscuits are suppose to be. These have a wonderful flavor. Thanks for posting. Made for PAC Fall 2008.
Howdy! Made two batches. Delicious. Leave it to the cackalackies to come up with a winner!
First, gotta agree with previous posters, as printed the liquids are too much. For me, the winning ratio for 2 cups of flour was closer to 1/2 cup mayo, 2/3 cup milk as mentioned by other posters. Maybe for the printed liquids it's 2 heaping cups of flour, not sure.
Second note, self-rising flour is just flour with baking powder and salt added. So : 2 level cups flour, 1 level tbsp baking powder, pinch of salt will get you there (save you some cash and difficulty trying to find it also).
Final note, 1 tsp honey into the batter really does wonders.
Great recipe. Easiest biscuirs I've ever made and they are great. My kids didn't even realize I made 'em different. They were done in less than 20 minutes from start to finish. Thank you for this recipe!!!