Jalapeño Cheese Mayonnaise Biscuits

Credit for this recipe goes entirely to Paula Deen. During one of her recent Quarantine Cooking demos she made these simple but wonderful rolls using mayonnaise as the fat instead of butter.

For me the temptation was just too hard to pass up – to see if they can be jazzed up with some jalapeños and cheese to make a super easy savory dinner bread. And this recipe worked out great.

Bread, especially the biscuit, is often intimidating to make at home – especially to try to do it after work or on the spur of the moment. This recipe is probably the easiest and simplest dough I’ve ever made, and it is delicious.

2 cups self rising flour

1 cup milk

2 tbs sugar

4 hefty tbs mayonnaise (I used Duke’s, my favorite)

1/2 cup finely grated cheddar cheese

1/2 medium jalapeño, finely diced

Heat the oven to 350 degrees F. Grease a large 6 cup muffin tin with cooking spray.

Mix together the flour and milk until just combined. Then add the remaining ingredients: sugar, mayo, cheese, and jalapeño. Again, mix until just combined. Using a disher that you have sprayed with cooking spray, divide the dough evenly into the muffin cups.

Bake for about 20 minutes until slightly brown around the edges. Tip the tin over to remove the biscuits and allow to cool on a platter. Serve with butter.

#mayonnaise #biscuits #pauladeen #dukes

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Dan McCoy