Tuesday, January 20, 2009
A New Recipe You Mayo Want to Try
Today was our first ever North Carolina snow day. Four inches just about shut down the Triangle, so Ben and I worked from home, then celebrated the cold with some cold-weather food.
Right after Thanksgiving, I made a turkey potpie with our leftovers. But I had more filling than I could fit in my pie crust -- leftovers from my leftovers, you could say -- so froze the extra filling, thinking it would be good someday heated and served over biscuits. Today was that day.
Normally in this situation, I'd turn to my trusty Bakewell biscuit recipe, but since I mistakenly bought self-rising flour on my last trip to the grocery store, I tried a new recipe to help use it up.
Are you ready for it? Here it is. Two cups self-rising flour. Six tablespoons mayo. That's right, mayo. A little bit of milk to hold it all together. Mix. Drop. Bake. Eat.
Baked goods made with mayo weird me out, even though I know it's just eggs and oil, but I kept an open mind and was pleasantly surprised. These biscuits were fluffus maximus.
So fluffy, in fact, that they were begging to be turned into strawberry shortcake, which I did with a little berry action and whipped cream. One biscuit recipe takes us from dinner to dessert. How versatile!
So that's self-rising flour, mayo and milk. Think about it, people.
The food: Mayo biscuits (with potpie filling -- and with strawberries and whipped cream)
The verdict: Mayo -- it's not just for deviled eggs anymore