Recipe Index

Ingredients

• 4 oz. semihard cheese (such as cheddar or pepper Jack), coarsely grated
• 3½ cups self-rising flour (preferably White Lily), plus more for surface
• ¼ cup finely chopped tender herbs (such as chives or dill)
• ¼ tsp. Diamond Crystal or Morton Kosher salt
• 1 cup whole milk
• ½ cup mayonnaise (preferably Duke’s)
• 1 Tbsp. distilled white vinegar
• 1 large egg

Method

1. Heat the oven to 450 degrees with a rack in the middle.
2. Stir the coarsely grated semihard cheese, self-rising flour, finely chopped tender herbs and kosher salt together in a large bowl.
3. Whisk the whole milk, mayonnaise and distilled white vinegar in a medium bowl, pour the mixture into the flour bowl and stir with a spoon until a shaggy, soft dough forms, finishing with your hands without overmixing.
4. Turn the dough onto a lightly floured surface and press it into a rectangle about half an inch thick.
5. Fold the rectangle in half lengthways, pat it down, turn it 90 degrees and fold it in half again, then pat it into a square about three-quarters of an inch thick.
6. Cut the square into a 4 by 3 grid to make 12 rectangular biscuits and arrange them about 2 inches apart on a parchment-lined baking sheet.
7. Whisk the large egg until smooth, brush it over the tops of the biscuits and bake them for 11 to 14 minutes until golden brown.
8. Cool the mayo biscuits on the sheet for 5 minutes before serving them warm.

Cook: 14 minutes · Total: 30 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data