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    You are in: Home / Recipes / Mama's ' Bestest' Biscuits Recipe
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    Mama's ' Bestest' Biscuits

    Mama's ' Bestest' Biscuits. Photo by NcMysteryShopper

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Mama's Kitchen (Hope)'s Note:

    My kids named 'em this 'cuz they is so good! LOL Great with soups, stews, jams, jellies or just by themselves. Who ever said homemade was hard just didn't know Mama! Extra note: Edited 3/07 to answer questions and help you make these come out perfectly. You can even add garlic powder and cheese to make those 'famous restaurant type' biscuits, BUT BETTER. Edited 8/08 to add yes these are basic biscuits. To add additional flavor try adding in herbs and seasonings as stated in the previous edit above. Onion powder, garlic powder, fresh cracked black pepper, herbs like oregano or rosemary. You could even brush the top with melted butter when done baking or add some Butter Buds or Molly McButter if you like. This also doubles very easily. and again 11-08 This dough is very wet and sticky. Make sure your hands are well floured and gently press into shape to knead- do not knead vigorously, you will have a mess. Gently pat and use a kneading motion to gently fold the dough into itself and form into a square shape.

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    Units: US | Metric

    • 2 cups self rising flour, you can make your own- see note
    • 2 tablespoons mayonnaise, NOT Miracle Whip
    • 1 cup milk, any kind
    • 1 cup flour, to add in and flour hands- use more if you feel you need it


    1. 1
      Mix flour, milk and mayo together, reserving the second measure of flour for the board.
    2. 2
      Add the second measure of flour to the board and coat your hands. Turn out the dough onto the floured board or counter top. Sprinkle some extra flour on top of the dough. Just enough to make the dough easier for you to work with and not so sticky. You want to get it just to the not too sticky point but not add so much flour that they become dense. It is hard to say how much as this varies with the climate and humidity.
    3. 3
      Knead lightly just until the dough is smooth-about 6 times. The less you handle it, the better the biscuits!
    4. 4
      Pat into a square shape and make long cuts with a very sharp knife from top to bottom and then side to side--like a tic tac toe board and you will havce 9 biscuits. Add one extra line to make 12 squares. I usually cut to make 12, but make them as large or small as you like.
    5. 5
      Place on lightly greased or sprayed cookie sheet just a tiny bit apart- about 1/2 inch- and bake at 450°F for 15 to 20 minutes or until browned on top.
    6. 6
      Brush the tops of biscuits with butter or spray with butter spray and serve immediately.
    7. 7
      Note: Don't have any self-rising flour? Add 1 tsp salt and 1 T baking powder to the flour.

    Ratings & Reviews:

    • on March 28, 2010


      I chose this recipe as I have a lonley sack of self rising flour in the cupboard. I made the recipe as directed. However I found TWO major problems that I feel the original poster should address. ONE, these biscuits disappear WAAAAY to fast - they baked up perfect and were just slightly crusty on the outside and so tender on the inside, who could resist? SECOND, too many of these biscuits disappeared into my face and are probably colonizing on my backside as I type! Until these issues are addressed, I'm afraid I will need to do my own investigation to solving these 'problems' with these biscuits. I mean, someone has to do it, right??? OUTSTANDING RECIPE!!!!!!!!!!!!!

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    • on June 08, 2010


      I'm glad I tried these again. They were awsome! So yummy and perfect. I think last time I didn't understand that making them as large or small as you want them is the same as thickness (I know that is splitting hairs but I am sometimes very literal). I may have also used less than whole milk. This time I used whole milk and made my own self rising flour as you suggested. I also used Helmans canola mayonnaise. I didn't need all the flour but used most of it. I patted it out and cut with a large biscuit cutter and made them fairly thick. I got 8 large biscuits which is perfect for my family of 4. They did poof nicely in the oven (they didn't last time so I'm sure I did something wrong...maybe it was the flour. I did use self rising and sometimes it doesn't work like it should.) I took them out after about 12 minutes as they were nice and brown. The crust on the outside had a lovely taste and the inside was perfect...the kids LOVED them. Sorry for the less than perfect review last time. This is why I always try these things again. I'm glad I did this time as this will be our new biscuit recipe. So nice that it uses ing. that are in the house anyway. Orig. post 12/20/2005: 3 1/2 stars. They didn't stink but they weren't great either. My problem was that you never said how thin or thick to roll the dough. I guess I rolled it a little too thin and they didn't puff much. The taste was fine and they were still good with lots of European butter but the directions weren't helpful to me. Maybe next time I will try CassiaDawn's pull and flatten meathod pulling it into 12 pieces.

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    • on January 04, 2014


      I made these last night with dinner, and this was the first time I attempted to make home made biscuits. Very good recipe! Mine came out perfect! And even though my baking powder was expired, it still came out great! I brushed seasoned butter(butter, garlic powder, onion powder, parsley, basil) on top when they came out of the oven, and the kids ate them up! Im glad I made two batches! This will be filed in my recipe box for my go to recipe! Thank you!

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    Read All Reviews (56)


    Nutritional Facts for Mama's ' Bestest' Biscuits

    Serving Size: 1 (54 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 178.9
    Calories from Fat 22
    Total Fat 2.4 g
    Saturated Fat 0.8 g
    Cholesterol 4.6 mg
    Sodium 389.5 mg
    Total Carbohydrate 33.2 g
    Dietary Fiber 1.1 g
    Sugars 0.3 g
    Protein 5.1 g

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