My grandma swore by these and I never believed her until I tried them myself.

Preheat your oven to 425°F (220°C). Place a 9- or 10-inch cast iron skillet on the middle rack while the oven heats so the pan gets hot.

In a medium mixing bowl, add the self-rising flour. Use a spoon or whisk to fluff and break up any lumps.

In a separate small bowl or measuring cup, whisk together the whole milk and full-fat mayonnaise until the mixture is smooth and no streaks of mayo remain.

Pour the milk–mayonnaise mixture into the flour. Gently stir with a spatula or wooden spoon just until the flour is moistened and a thick, sticky dough forms. Do not overmix; a few small lumps are fine.

Carefully remove the hot cast iron skillet from the oven and lightly grease it by brushing or rubbing a thin layer of oil or a small amount of mayonnaise over the bottom and sides. Be cautious—both the pan and oil will be very hot.

Using a large spoon or a lightly greased 1/4-cup measure, scoop portions of dough into the hot skillet, spacing them so they touch slightly for soft-sided biscuits. You should get about 8 biscuits, depending on the size of your skillet and scoops.

Place the skillet back in the oven and bake for 14–18 minutes, or until the biscuits are tall with golden tops and lightly browned edges. The sides should show soft, layered interiors when you peek between two biscuits.

Remove the skillet from the oven and let the biscuits cool for 3–5 minutes before serving. If you like, you can brush the hot tops lightly with a bit of milk or a tiny amount of mayonnaise for a soft, glossy finish.

Variations & Tips