Herbed Mayo Biscuits

Easy, quick, and soft biscuits using self-rising flour, milk, and mayonnaise, seasoned with dried oregano and thyme.

These mayo drop biscuits are an easy way to make tender, fluffy biscuits with a hint of tangy flavor. Made with self-rising flour, whole milk, and mayonnaise, the dough gains a creamy texture, while dried oregano and thyme add savory notes. Baked until golden brown, these warm, comforting biscuits are a perfect, flavorful side dish for any meal.

Servings

2-3

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

1 cup self-rising flour
1/2 cup whole milk
1/4 cup mayonnaise
1 teaspoon dried Italian seasoning

Mixing the Dough
In a bowl, combine 1 cup self-rising flour, ½ teaspoon dried oregano, and ¼ teaspoon dried thyme. Stir to distribute evenly. Add ½ cup whole milk and ¼ cup mayonnaise, mixing just until a soft, slightly sticky dough forms (don’t overmix).

Preparing the Sheet Pan
Preheat your oven to 425°F. Line a sheet pan with parchment paper or lightly grease it.

Shaping the Biscuits
Scoop the dough into 2–4 portions (depending on desired size) and place them on the sheet pan, spacing slightly apart. Gently shape into rounds—don’t flatten too much, as they’ll spread slightly on their own.

Baking
Bake for 10–14 minutes, or until the biscuits are lightly golden on top and set through the center.

Serving
Let cool for a couple of minutes, then serve warm. These will have a slightly crisp exterior with a soft, tender inside—great with butter or alongside soups.