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 a quick and easy way to create a batch of tender and fluffy biscuits with a subtle tangy flavor. The biscuits are made with a simple mixture of self-rising flour, whole milk, and mayonnaise, which add a creamy texture and a slightly tangy taste to the dough. The blend of dried oregano and thyme adds an aromatic and savory flavor that pairs perfectly with the tangy mayonnaise. The biscuits are then baked in the oven until golden brown and fluffy, creating a warm and comforting side dish that is perfect for any meal of the day. The result is a batch of tender and flavorful biscuits that are sure to please anyone who tries them.



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


Preheat the Oven: Preheat your oven to 400°F (204°C).

Prepare Baking Sheet: Line a baking sheet with parchment paper for easy cleanup.

Mix Dry and Wet Ingredients: In a large mixing bowl, measure and add 1 cup of self-rising flour. Incorporate 1/2 teaspoon of dried oregano and 1/4 teaspoon of dried thyme into the flour, ensuring an even distribution of herbs.

Add Milk and Mayonnaise: Pour in 1/2 cup of whole milk and 1/4 cup of mayonnaise. Stir the mixture gently until it forms a cohesive and blended batter. Be careful not to overmix; stop as soon as there are no visible streaks of flour.

Portion the Batter: Using a spoon or a cookie scoop, divide the batter into six equal portions. Space the portions evenly on the prepared parchment-lined baking sheet.

Bake: Place the baking sheet in the preheated oven. Bake the biscuits for approximately 10 minutes or until they have risen and turned a light golden color. Keep an eye on them, as oven temperatures can vary.

Serve and Enjoy: Remove the biscuits from the oven and allow them to cool slightly on the baking sheet or a wire rack. Serve warm and enjoy the delightful blend of herbs and the unique, tangy flavor imparted by the mayonnaise.

Tips: These biscuits are best enjoyed fresh and warm but can be stored in an airtight container for up to two days. Feel free to experiment with different herbs to suit your taste preferences.

Measure the self-rising flour in a mixing bowl. Add the milk and the mayo with the Italian seasoning and stir until blended.

Spoon into 6 equal portions on parchment paper on a baking sheet.

Bake at 400 degrees for 10 minutes.