Prep 10 mins
Cook 10 mins
- Combine flour, sugar, milk and mayo into smooth dough.
- Divide batter equally between 10 paper-lined cupcake wells and bake 350F about 30 minutes or until golden brown.
These biscuits rose beautifully and had a wonderful texture and flavour. I didn't have self raising flour so I added baking powder and salt as one reviewer suggested. Will definately be making these again!! Thanks.
Great, fast, easy and cheap! I also used 1T of baking powder and 1/4 t of salt added to the flour instead of getting special flour. I just finished my second for breakfast with honey, the first had butter, and the husband is eating them with strawberry jam. I'll need to make creamed something to put on the leftovers. There is a hint of KFCness to them, the muffin shape is very practical too. Mine came out of greased tins perfectly and 10 was exactly what the recipe made. Good keeper recipe. I would never mess with rolling biscuit dough again.
If I have nothing nice to say I try to keep my mouth closed but these muffins had no consistency of a biscuit. They rose nicely, they are really pretty and great with jam and butter. Unless I missed a step and not only did I check but my Mom checked too. No ingredient or step missed but just nothing like a KFC biscuit. We named them flavor carrier muffins as all the taste like is what you put on them. They didn't even get my sausage gravy. I whipped up my old stand-by. it must be a reason it is my go to biscuit recipe first. I am so sorry to leave two stars but....just not even a biscuit. Nice muffin though.