My grandma swore by these and I never believed her until I tried them myself. Only 3 ingredients and they come out perfect every single time

These southern 3-ingredient mayonnaise biscuits are the kind of recipe you raise an eyebrow at—until you bake a batch. My grandmother swore they were foolproof, and I didn’t fully believe her until I tried them myself. Classic Southern home cooks have been using mayonnaise as a shortcut for years; it stands in for both fat and a bit of liquid, giving you tall, tender biscuits with almost no effort. If you’re looking for a reliable, weeknight-friendly biscuit that doesn’t require cutting in butter or chilling dough, this is it.

Serve these biscuits warm, straight from the cast iron skillet, with softened butter, honey, or your favorite jam. They’re excellent alongside fried chicken, pot roast, or a simple bowl of soup or chili. In the morning, split them and stuff with scrambled eggs and cheese for a quick breakfast sandwich. They also make a great base for sausage gravy or a small ham-and-biscuit slider for parties or game days.

Servings: 8

1 1/2 cups self-rising flour

Preheat your oven to 425°F (220°C). Place a 9- or 10-inch cast iron skillet on the middle rack while the oven heats so the pan gets hot.

In a medium mixing bowl, add the self-rising flour. Use a spoon or whisk to fluff and break up any lumps.

In a separate small bowl or measuring cup, whisk together the whole milk and full-fat mayonnaise until the mixture is smooth and no streaks of mayo remain.

Pour the milk–mayonnaise mixture into the flour. Gently stir with a spatula or wooden spoon just until the flour is moistened and a thick, sticky dough forms. Do not overmix; a few small lumps are fine.

Carefully remove the hot cast iron skillet from the oven and lightly grease it by brushing or rubbing a thin layer of oil or a small amount of mayonnaise over the bottom and sides. Be cautious—both the pan and oil will be very hot.

Using a large spoon or a lightly greased 1/4-cup measure, scoop portions of dough into the hot skillet, spacing them so they touch slightly for soft-sided biscuits. You should get about 8 biscuits, depending on the size of your skillet and scoops.

Place the skillet back in the oven and bake for 14–18 minutes, or until the biscuits are tall with golden tops and lightly browned edges. The sides should show soft, layered interiors when you peek between two biscuits.

Remove the skillet from the oven and let the biscuits cool for 3–5 minutes before serving. If you like, you can brush the hot tops lightly with a bit of milk or a tiny amount of mayonnaise for a soft, glossy finish.

For a slightly richer flavor, you can swap the whole milk for buttermilk in equal measure; the acidity will add a gentle tang and help the biscuits rise even more, though the dough may be a touch thicker. If you don’t have self-rising flour, you can make a quick substitute: for every 1 cup of all-purpose flour, whisk in 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt; then measure out the 1 1/2 cups needed. To add a subtle cheesy note while still keeping the ingredient list short, serve the hot biscuits with a sprinkle of shredded cheddar on top rather than mixing it into the dough. For slightly crisper bottoms, add an extra teaspoon of oil to the hot skillet before dropping in the dough. Food safety notes: Use only full-fat, commercial mayonnaise, which is pasteurized and safe to bake with; avoid homemade mayo unless you’re certain it’s made with pasteurized eggs. Keep the milk refrigerated until you’re ready to mix, and don’t let the batter sit out for long before baking—mix and bake promptly for best rise and texture. Always handle the preheated cast iron skillet with thick oven mitts and keep handles turned away from the edge of the stove or counter to prevent burns.