This super-easy biscuit recipe uses an old Southern trick of stirring mayonnaise into the dough instead of dealing with cold butter. These mayonnaise biscuits need just four ingredients for ultra-tender, fluffy biscuits that you can make while you’re still half-asleep!
In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the mayonnaise until just combined—the mixture should be a bit shaggy. Place the bowl in the freezer for at least 15 minutes and up to overnight.
Line a large baking sheet with a silicone mat or parchment and set aside.
Add the cold milk to the flour mixture and stir with a fork until it just comes together into a shaggy mass.
Turn the shaggy dough onto a floured surface and roll or pat it into a 3/4-inch thick rectangle, dusting the top with flour as needed if the dough is sticky. Fold the top third of the dough towards the center and then fold the bottom third up over the first fold into a rectangle. Turn the dough 90 degrees and gently roll out the dough again into a rectangle that is 3/4-inch thick. Repeat the folding and rolling process 2 more times, working quickly and letting go of the idea that the dough must be perfect.
Use a sharp knife or 2 1/2-inch biscuit cutter to cut the dough into 6 or 8 squares or circles and arrange them close together on the prepared baking sheet.
Bake the biscuits, rotating the pan halfway through, until they are golden brown on top, 12 to 15 minutes. Remove from the oven, brush with the melted butter, if using, and serve immediately. Leftover biscuits can be cooled on a rack and stored in an airtight container at room temperature for up to 2 days. Leftover biscuits are best if reheated in a hot oven or toaster oven for 5 minutes. Love the recipe? Leave us stars and a comment below!