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Fluffy Biscuit Muffins Recipe

Fluffy Biscuit Muffins Recipe

THESE BISCUITS are simple to make and have a wonderful aroma when baking! This particular recipe is one of my husband's favorites - and biscuits were a steady diet in the Southern household where he grew up. The muffin shape makes them a bit different. -Virginia Foster, Paducah, Kentucky
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 1 cup self-rising flour
  • 2 tablespoons mayonnaise
  • 1/2 cup milk


  • 1. Preheat oven to 425°. In a bowl, cut flour and mayonnaise together until mixture resembles coarse crumbs. Add milk; stir just until mixed. Spoon into four greased muffin cups. Bake 14-16 minutes or until lightly browned. Yield: 4 biscuits.
Editor's Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Nutritional Facts

1 each: 169 calories, 7g fat (1g saturated fat), 7mg cholesterol, 412mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 4g protein.

Reviews for Fluffy Biscuit Muffins

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OhBeeOne User ID: 6442248 249022
Reviewed Jun. 4, 2016

"(Can't seem to get the ONE star highlighted)

Wish they had negative stars on this. This is the WORST recipe I have ever used and I've been cooking for sixty years! No flavor at all which is about what I expected looking at the ingredients but I thought it COULDN'T be that bad but it was! Surprised TOH would allow this on their site...."

Cocoacrs User ID: 8304432 239260
Reviewed Dec. 12, 2015

"Made these today as a surprise for my husband for brunch. He said they were very delici-oh-so and restaurant quality. Made more right away. :)"

kjbrn1987 User ID: 8241710 231537
Reviewed Aug. 21, 2015

"I make these simple, tasty muffins using Bisquick instead of flour. No cutting, just stir all together."

tammycookblogsbooks User ID: 7112115 217968
Reviewed Jan. 16, 2015

"You won't find an easier recipe than this. The biscuits turn out light and fluffy. It may seem odd the put mayo in the dough but give it try. You don't taste it. I put mayo in my bread recipe in place of the oil sometimes and it turns out great tasting too."

Markey Duensing User ID: 4926230 77050
Reviewed Oct. 9, 2014

"This recipe was so easy and very good. Being a southern girl, I used buttermilk instead of milk and added 1/4 teaspoon soda to the flour mixture. I also used a pastry blender to work in the mayonnaise and it only took a few seconds to have it blended. This will be a regular recipe for breakfast and dinner."

Lizzysmith User ID: 7239494 46520
Reviewed Apr. 9, 2014

"Mine were light and fluffy, the texture was great. I think the flavor was lacking a bit. We had to eat them with lots of butter and honey. I will try them again but with some added ingredients. It did take longer than I expected to get the mayo properly cut in. Good base recipe I think."

Spiffy64 User ID: 5125460 48738
Reviewed Mar. 15, 2014

"These were pretty good. You don't really taste the mayonnaise at all, which is good because I don't like mayo at all. They were fluffy and had a nice texture. I don't have self-rising flour so I just added 1-1/2 tsp baking powder and 1/2 tsp salt as directed and it was delicious. The edges also crisp up nicely with a nice light fluffy interior."

leahmcbarrett User ID: 7314344 20567
Reviewed Jan. 27, 2014

"These didn't last five minutes at the table! easy to multiply recipe to fit the size of your crowd!"

indy5mommy User ID: 6883889 19377
Reviewed Sep. 11, 2013

"Mine were very dense, not fluffy, and they didn't spread out in the muffin cups...flour was new...maybe I mixed too much after adding the milk? Any suggestions? Such an easy recipe with ingredients I'm never out of...I will figure out what I did wrong!"

igolf User ID: 7106208 48737
Reviewed Jan. 26, 2013

"Doubled the recipe then added 1 tsp of nutmeg. Taste just like a donut. coat with butter then shake cinnamon / sugar over all."

wygirl923 User ID: 3652940 48736
Reviewed Jan. 6, 2013

"I love these! Previous attempts at biscuit making have failed. I am glad to find something quick and easy to make. They are so moist, soft and super delicious. I will be making them again and again. Thank you!!!"

sstetzel User ID: 158954 44162
Reviewed Dec. 14, 2012

"CWbuff have you ever tried using a food processor to cut the fat into the flour?  If I had to wager a guess, I'd say you're giving up on the cutting process too soon maybe"

cwbuff2 User ID: 5946195 46342
Reviewed Dec. 13, 2012

"Why is it that every time I cut in the fat, like butter or mayo, to the flour, it never seems to get all the flour and leaves a lot unmixed? I have to double or triple the fat to get all the flour incorporated. Is that because my flour tends to stand around because I don't bake a lot? Anyway, I doubled the mayo in this recipe and the biscuits still tasted like dry flour. Next time I will try tripling the mayo. This is very frustrating as it happens with just about every recipe which calls for cutting in fat till "represents coarse crumbs" I have ever tried."

Waterkrystal User ID: 6733084 20054
Reviewed Jun. 28, 2012

"This made moist, delicious mini muffins rolled in butter then cinnamon sugar."

LegalSec User ID: 548619 21626
Reviewed Oct. 24, 2011

"One word -- terrible. They taste like flour, nothing else."

confused106 User ID: 4271060 43254
Reviewed Feb. 28, 2011

"I was nervous that they would taste like mayo, but they are amazing!!! Light and Fluffy. Yum!"

CountryFolk User ID: 1716649 202349
Reviewed Jul. 28, 2009

"Our Family really enjoyed this recipe. It truly is fluffy and soft. I tripled the recipe to make it a dozen instead of 4 and it worked great. The Biscuit Muffins were so good I made it two days in a row. And you will love how easy it is to make."

mighead User ID: 3822464 22986
Reviewed Mar. 14, 2009


This note is from the quick Biscuits Recipe:
Editor's Note: If you don't have self-rising flour, add 1 tablespoon baking powder and 1 teaspoon salt to 2 cups all-purpose flour."

20100 User ID: 312044 24192
Reviewed Mar. 13, 2009

"Can I replace self rising flour by all purpose flour?"

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