Source of Recipe
From "A Real Southern Cook in Her Savannah Kitchen" by Dora Charles
"These are the biscuits to make if you think you can't make biscuits. That was once me, and this is the recipe that turned me into a biscuit baker. It was my good friend Jellyroll who came up with the magic recipe and taught it to me, and I bless her every time I make these. They're drop biscuits: If you use an ice cream scoop, they're all the same size and you look like a pro."
List of Ingredients
◦ 3 cups self-rising flour
◦ 1 cup mayonnaise
◦ ¾ cup milk, or more if needed
◦ Butter, for serving
Set the oven to 350 degrees. Spray a baking sheet with baking spray.
Dump the flour and mayonnaise into a large bowl, then add the milk slowly, mixing it in with a wooden spoon. The dough needs to be loose enough to drop easily from the ice cream scoop—if it's not, add more milk, a tiny bit at a time, and mix it in until the dough will drop from the scoop. Flour your hands and knead the dough right in the bowl until it just holds together, less than ten turns.
Flour an ice cream scoop or a ¼-cup measuring cup, fill with dough, and drop the dough onto the baking sheet. Continue making biscuits, spacing them so that they're right next to each other. Flour the scoop again as needed.
Bake the biscuits until golden brown, 15 to 20 minutes.
Serve hot with plenty of butter.
Makes 12 biscuits
You can also pat the dough out 1 inch thick on a floured board and cut it into square biscuits.