Mayo Drop Biscuits

self-rising flour
2 Tbsp real mayonnaise (not salad dressing) per each 1 cup self-rising
flour
1/3 cup milk per each 1 cup self-rising flour

Stir mayo and milk into flour with a fork and drop by spoonsful onto
greased
biscuit pan. You may also pat dough onto floured board and roll and cut
(or
shape by hand, as we do in the south) your biscuits. Bake @ 375-400F for
15 - 20 minutes, until beginning to brown.
Using low-fat mayo and reconstituted nonfat dry milk CONSIDERABLY lowers
the
fat content.
Using 1/3 cup self-rising flour with 2/3 cup white self-rising cornmeal
and
adding 2 Tbsp nonfat yogurt to the milk and mayo makes wonderfully moist
cornbread, too.


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