The Secret to Unbelievably Moist & Savory Biscuits!
Ready for a biscuit recipe that will change everything? The secret ingredient might surprise you: mayonnaise! Trust me on this one. Using mayonnaise instead of traditional butter creates an incredibly moist, tender, and fluffy biscuit with a subtle tang that is absolutely irresistible. Packed with savory chopped prosciutto and fresh green onions, these little breakfast treasures are a flavor explosion. The best part? They are naturally dairy-free and low-carb, thanks to the coconut flour. But if you’re a cheese lover, feel free to fold in some shredded cheddar for an extra decadent bite. Either way, you’ll be making these on repeat!
Ingredients
• MAKES 12 biscuits (2 per serving)PREP TIME: 10 minutesCOOK TIME: 20 minutes
• ¾ cup / 155 g mayonnaise
• 6 large eggs
• 1 cup / 100 g coconut flour
• 1½ teaspoons baking powder
• 12 slices / 3½ oz / 100 g prosciutto, finely chopped
• 3 green onions, green parts only, finely chopped
Instructions
1. Preheat the oven to 375°F / 190°C. Line a baking sheet with parchment paper or a silicone baking mat.2. In a small mixing bowl, whisk together the mayonnaise and eggs until well combined.3. In a separate medium-sized bowl, mix the coconut flour and baking powder. Pour the wet mayonnaise mixture into the dry and stir until fully incorporated.4. Gently fold in the chopped prosciutto and green onions until just combined.5. Divide the dough into 12 equal portions. Roll each portion into a ball between your palms, place it on the prepared baking sheet, and gently press down to a thickness of about 1 inch / 2.5 cm.6. Bake for 15 to 20 minutes, or until the edges of the biscuits are golden brown and the tops have started to crack slightly.7. Remove from the oven and serve warm.
Nutritional Information
• Per serving (2 biscuits), made with homemade mayonnaise:
• Calories: 299
• Total Fat: 27.4 g
• Saturated Fat: 5.8 g
• Sodium: 567 mg
• Net Carbs: 1.8 g
• Protein: 10.9 g
Pro Tips
• & Storage
• For a cheesy twist, fold ½ cup / 57 g of shredded cheddar cheese into the batter before shaping and baking.
• Store leftover biscuits in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
• To reheat, warm biscuits on a baking sheet in a 300°F / 150°C oven for about 10 minutes. For a single serving, microwave on 50% power for 30-45 seconds to prevent overcooking.
• For best results when reheating from frozen, allow the biscuits to thaw on the counter for about an hour first.
FAQ
Q: Why does this biscuit recipe use mayonnaise
A: Using mayonnaise instead of traditional butter is the secret to creating an incredibly moist, tender, and fluffy biscuit. It also adds a subtle tang and makes the recipe naturally dairy-free.
Q: Are these biscuits keto-friendly
A: Yes, these biscuits are very low-carb and keto-friendly. Thanks to the coconut flour, each serving of two biscuits contains only 1.8 grams of net carbs.
Q: Can I add cheese to this recipe
A: Absolutely! For a cheesy twist, the recipe suggests folding in ½ cup (57 g) of shredded cheddar cheese into the batter along with the prosciutto and green onions before shaping and baking.
Q: How do I store and reheat leftover biscuits
A: Store leftover biscuits in an airtight container in the refrigerator for up to 3 days or freeze them for up to 1 month. To reheat, place them on a baking sheet in a 300°F / 150°C oven for about 10 minutes until warm.
