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

For a slightly richer flavor, you can swap the whole milk for buttermilk in equal measure; the acidity will add a gentle tang and help the biscuits rise even more, though the dough may be a touch thicker.

If you don’t have self-rising flour, you can make a quick substitute: for every 1 cup of all-purpose flour, whisk in 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt; then measure out the 1 1/2 cups needed.

To add a subtle cheesy note while still keeping the ingredient list short, serve the hot biscuits with a sprinkle of shredded cheddar on top rather than mixing it into the dough. For slightly crisper bottoms, add an extra teaspoon of oil to the hot skillet before dropping in the dough.

Food safety notes: Use only full-fat, commercial mayonnaise, which is pasteurized and safe to bake with; avoid homemade mayo unless you’re certain it’s made with pasteurized eggs. Keep the milk refrigerated until you’re ready to mix, and don’t let the batter sit out for long before baking—mix and bake promptly for best rise and texture.

Always handle the preheated cast iron skillet with thick oven mitts and keep handles turned away from the edge of the stove or counter to prevent burns.