Cookaholics Bulletin Board

So being the biscuit aficionado that I am (addict might be a more apt description), I frequently try new recipes even though I've baked any number that I really loved. My standard recipe is CI cream biscuits, cut in wedges, because they're so easy and I almost always have cream in the fridge. But I also love buttermilk biscuits made with both butter and lard. Mmmmmm (that's Amy's doing -- she introduced me to the wonderful world of leaf lard, a truly amazing fat). And the CI Easy Drop Biscuit recipe is a favorite too (found that on Serious Eats a while back).

So when I happened to see a new drop biscuit recipe in the May 2013 CC, I bought the issue but it got buried in a pile. I just finally got around to trying them and -- oh my gosh -- they're so light and fluffy. And super easy. And they're made with mayonnaise. Sounded weird to me but they are really delicious!

Emilie

I"m addicted to biscuits too. Emily. That recipe sounds really good!

I'm glad to share the recipe, Nancy, but I have no idea how to attach a pdf to a post. So if you'd like it just PM me your email and I'll reply with it!

Emilie

Thanks for review Emilie. I have it but had not made them. Here it is:

EXPORTED FROM LIVING COOKBOOK

SECRET INGREDIENT BISCUITS

These biscuits are best with whole milk, but the recipe will work with reduced-fat milk. Don't use nonfat. Reduced-fat mayonnaise can be used, but the biscuits will be less tender and flavorful. Don't use fat-free mayonnaise.

Oven Temperature: 450°F

Servings: 6 Yield: 12 biscuits

Preparation: 11 minutes Cooking: 14 minutes Inactive: 5 minutes Total Time: 30 minutes

284 g. all-purpose flour (2 cups)
1 TBS. sugar
2 tsps. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 cup whole milk
3/4 cup mayonnaise

Adjust oven rack to middle position and heat oven to 450° F. Line rimmed baking sheet with parchment paper.

Combine flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk milk and mayonnaise together in separate bowl. Stir milk mixture into flour mixture until just combined.

Using greased 1¼ cup measure, drop 12 level scoops of dough onto prepared sheet, spacing them 1½" apart. Use small spoon, if necessary, to dislodge dough from measure. (This dough is sticky, and you may have to regrease your measure several times during portioning.) Bake until biscuit tops are golden brown, 12 to 14 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 5 minutes. Serve.

Recipe Type: Biscuits, Bread, Breakfast and Brunch Foods, Cook's Country

Source: Cook's Country April/May 2013
Web Page: http://www.cookscountry.com/recipes/734 ... t-biscuits

I need to try them. I accidentally bought two jars of Helman's. I love CI's drop biscuit.

Thanks for posting it, Alina! And BTW, I doubled the recipe and froze some that were already baked and they were just as good when thawed.

I'm having a total 'doh' moment! I looked at my iPad and online and was thinking "hey....how come I don't have the May issue yet?!?" (and was feeling a bit sorry for myself that I'm always the last one to get the new issue)......and then I realized that it was last year's issue! DOH!

I would never have thought to try them (as they sounded weird, and I would have gone to an old standby instead), but now I'm curious!

Mayonnaise isn't a unique technique...after all, it's pretty much just fat.

Amy

My mom used to make a chocolate mayonnaise cake that was popular in the '70s. I think that was right before the jello stripe cake craze. I loved them both.

Mary

Thank you!!!!