We’ve already explored why mayonnaise in biscuits works, but when we heard that a particular brand of mayonnaise produced superior results, we had to see for ourselves.
That brand? Southern favorite, Duke’s of course. So what is it about Duke’s that makes it different from the rest? Do those differences actually impact the quality of mayo-based biscuits? We had to find out.
Which Mayonnaise Makes the Best Biscuits
It’s true that mayonnaise is a great choice for making biscuits. It creates a tender, fluffy treats, perfect for topping with eggs or your favorite honey. Will any mayo work? Of course! But we heard a rumor that Duke’s in particular created an especially delicious biscuit. Was there something unique about the brand’s mayonnaise that set it apart from the rest?
Rebecca Lupesco, brand manager at Duke’s Mayonnaise thinks it’s the ingredients. Duke’s is made with only egg yolks and uses both distilled and cider vinegar, which gives the mayonnaise its unique twang. Lupesco agrees that mayonnaise biscuits are delicious, using Duke’s makes them even more tasty, “slightly tangy, tender and rich in taste.”
Here’s How We Tested
We used our recipe for Easy Mayonnaise Biscuits and made one batch using Hellmann’s Real Mayonnaise and the other using Duke’s Real Mayonnaise. We used the same brand of flour and opted for 2% milk, since the recipe didn’t specify. After a simple mixing and baking, we tried the biscuits warm, right out of the oven, with nothing on them.
Sara Haas
What We Thought
The batches of biscuits looked identical after baking. In the photo above, the Duke’s biscuits are on the left and the Hellmann’s are on the right. They were both golden brown and had an enjoyably tender crust. The interior of both biscuits was light and fluffy. So far, everything seemed the same. Until we tasted them. The biscuits baked with Duke’s had a delightful tang, which was lacking in the Hellmann’s batch. That tang was appreciated by all testers who all said they preferred the Duke’s batch over the other.
Would we have noticed a difference had we not pitted the two against each other? Maybe not. But the results were good enough, and tasty enough, for us to say that when we bake biscuits next, we’ll be using Duke’s!
