MAYONNAISE BISCUITS FROM APPALACHIAN DISTRICT HOSPICE
This newsletter’s recipe comes from Cherished Recipes From the Kitchen of: Appalachian District Hospice (1993) which includes Alleghany, Ashe, and Watauga counties. The governing agency is now known as AppHealthCare and you can read more about the services that they currently offer here.
The recipe that I chose to feature is Mayonnaise Biscuits, submitted by Jo Burch. This recipe calls for just three ingredients and seems, on the surface, a bit strange. Thinking about the ingredients of mayonnaise, (which are an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice), the food science behind the use of mayonnaise in biscuits is solid so I wanted to know just how they would turn out.
I gathered my three ingredients, self-rising flour, milk, and mayonnaise while the oven warmed up.
The dough had good form after about three minutes of mixing on the lowest setting. Time to dollop it out into my well-greased 12 muffin tin!
The biscuits were golden brown by 12 minutes in the oven rather than the 15 listed. (Everyone’s oven is different.) I pulled them out and – could not be more pleased by their appearance. See for yourself!
They have a beautiful crumb, absorb butter, and hold jam just as a biscuit should. We did have a few leftover so I can tell you that they reheat wonderfully. You could make a batch of these ahead of time and reheat them if you are planning a meal which uses your oven at a different temperature. I can also imagine how adding shredded cheese and seasonings to the mix would result in a savory cheese biscuit.
Thank you, Jo, for such an easy and delicious recipe!
-Carolyn Shankle
Ann Stringfield says:
Having grown up in NC’s Appalachian mountains, what fun it was to read about the making of these biscuits! I will try to duplicate Carolyn Shankle’s success. Thank you SCUA staff, for your unique newsletters.
Ann Stringfield says:
Having grown up in NC’s Appalachian mountains, what fun it was to read about the making of these biscuits! I will try to duplicate Carolyn Shankle’s success. Thank you SCUA staff, for your unique newsletters.
SCUA says:
Thank you for reading them!
Anna Marie Rogers says:
With the help of a coworker, we concluded that the mayo is just a shortcut for lard and eggs! I look forward to trying.
Thank you for your active research and for sharing.