Mayonnaise Biscuit Muffins

Mayonnaise Biscuit Muffins

The video recipe, I haven’t tried, but I cooked the recipe below, and they turned out fantastic!

Actually, this recipe is the easiest biscuit recipe I have ever seen, but I will also be trying the video tonight for my son, Torey when he comes in from work.

He loves drop biscuits, and so do I, but I was sitting in the living room thinking about making some corn bread muffins when I thought (I know, it’s a dangerous thing when I start thinking) why can’t I make muffins out of biscuit Dough?

I got on the internet and Lo and behold, I found recipes galore! I used Martha White Self rising flour, which is my favorite, and I am thrilled with the turnout.

Only THREE ingredients, and man are they ever good!

NOTE: Don’t let the mayonnaise throw you! This IS without a doubt the EASIEST and BEST tasting recipe I’ve run across in a long time!

Ingredients:

2 cups self-rising flour

1 cup milk

6 tablespoons mayonnaise

Directions:

Preheat oven to 375 degrees F (190 degrees C).

Grease 6 large muffin cups.

Stir flour, milk, and mayonnaise together in a bowl until smooth.

Pour flour mixture into prepared muffin cups.

Bake until golden brown, about 30 minutes .

“What could be easier than that?”

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Thanks, everyone,

Uncle Buddy

http://peacemaker41@charter.net

 

 

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Uncle Buddy’s Country Cornbread

skillet cornbread 1

Ingredients:
No-Stick Cooking Spray
1 large egg
1 1/3 cups milk
1 1/2 cups buttermilk
1/4 cup  Pure Vegetable Oil
2 cups Martha White® Self-Rising Enriched White Buttermilk Corn Meal Mix

Directions:

HEAT oven to 450ºF.

Coat 8-inch ovenproof skillet or 8-inch square baking pan with no-stick cooking spray.

(Note: I use an iron skillet and use a little vegetable oil or bacon grease, as well)

Place skillet in oven 7 to 8 minutes or until hot.

BEAT egg in medium bowl.

Stir in milk, egg and oil into corn meal until smooth.

Batter should be creamy and pourable. If too thick, add 1 or 2 tablespoons more milk.

Pour into prepared skillet or pan.

BAKE 20 to 25 minutes or until golden brown.

**For Muffins or Corn Sticks**

For muffins or corn sticks, coat muffin cups or cornstick pan with no-stick cooking spray.

Place cornstick pan in oven 7 to 8 minutes or until hot.

Fill cups 2/3 full.

Bake at 450°F 15 to 20 minutes or until golden brown.

Makes 12 muffins or 16 cornsticks.