Browtine
Senior Member
The other night while I was making biscuits a thought came to me. I like Duke's mayo on my biscuits with most meats, and after all Duke's is the best...
Anyway, I wondered what the outcome would be if I substituted Duke's for shortening in my recipe. After all, mayo is just fat(oil) with a little other stuff in it for flavor, right? I figured it should work...
So today I decided to make a pan of biscuits for lunch and try it out. The result? First of all, the biscuits looked right. They were so tender and fluffy on the inside, and golden brown and crispy on the outside. So far so good... Time for a taste test. Um, yummmmm!!! The mayo taste was actually very slight, but it was there. I truly wonder if anyone who didn't know what you used could tell what it was, but one thing's for sure... they'd want MORE of them!
Anyway, here's the recipe I used if anyone wants to try it. I think you'll be glad you did!
Ingredients:
2 cups sifted self rising flour
Heaping 1/4 cup of refrigerated Duke's mayo... because it's the BEST!!!
1 tsp salt
2/3 to 3/4 cup whole milk (Just get the dough "right")
Cut mayo into the flour. I use my hands. I like to get a feel for the dough so I know I've got enough "fat" in it. The one thing I've learned is that you can't rely solely on measurements to make great biscuits. Feel is much more reliable in getting the dough just right.
Once the mayo is cut in, start adding the milk a little at a time. It's easier to add more, than to try and make up for adding too much... Add milk and work the dough around the bowl until all the flour leaves the sides of the bowl and the dough "feels right".
Turn the dough out onto a surface dusted with flour and gently fold it onto it's self three or four times, avoiding overworking it. I don't really "knead" it, I just fold and pat it. I also pat it down rather than rolling it now. I pat it to around 1/2" thick. Then cut the biscuits to the size you want. If you're doing drop biscuits you can skip patting it out flat and just start tearing off dough and forming biscuits.
Preheat oven to 500 degrees. Place the cut or "drop" biscuits on a greased pan. Brush the tops with melted butter(Iclarify mine) and bake at 500 degrees until golden brown. Remove from oven and brush tops with melted butter again.
Finally, sit down and enjoy one of the best biscuits you've ever put in your mouth! Best served steamin' hot with whatever you like to eat with biscuits.
And the pic. If this don't make you hungry, you ain't southern!!!
So today I decided to make a pan of biscuits for lunch and try it out. The result? First of all, the biscuits looked right. They were so tender and fluffy on the inside, and golden brown and crispy on the outside. So far so good... Time for a taste test. Um, yummmmm!!! The mayo taste was actually very slight, but it was there. I truly wonder if anyone who didn't know what you used could tell what it was, but one thing's for sure... they'd want MORE of them!
Anyway, here's the recipe I used if anyone wants to try it. I think you'll be glad you did!
Ingredients:
2 cups sifted self rising flour
Heaping 1/4 cup of refrigerated Duke's mayo... because it's the BEST!!!
1 tsp salt
2/3 to 3/4 cup whole milk (Just get the dough "right")
Cut mayo into the flour. I use my hands. I like to get a feel for the dough so I know I've got enough "fat" in it. The one thing I've learned is that you can't rely solely on measurements to make great biscuits. Feel is much more reliable in getting the dough just right.
Once the mayo is cut in, start adding the milk a little at a time. It's easier to add more, than to try and make up for adding too much... Add milk and work the dough around the bowl until all the flour leaves the sides of the bowl and the dough "feels right".
Turn the dough out onto a surface dusted with flour and gently fold it onto it's self three or four times, avoiding overworking it. I don't really "knead" it, I just fold and pat it. I also pat it down rather than rolling it now. I pat it to around 1/2" thick. Then cut the biscuits to the size you want. If you're doing drop biscuits you can skip patting it out flat and just start tearing off dough and forming biscuits.
Preheat oven to 500 degrees. Place the cut or "drop" biscuits on a greased pan. Brush the tops with melted butter(Iclarify mine) and bake at 500 degrees until golden brown. Remove from oven and brush tops with melted butter again.
Finally, sit down and enjoy one of the best biscuits you've ever put in your mouth! Best served steamin' hot with whatever you like to eat with biscuits.
And the pic. If this don't make you hungry, you ain't southern!!!
