There is nothing so charming as retro recipes. I enjoy flipping through vintage Good Housekeeping or Better Homes and Gardens to see the difference in not just in recipes, but in food photography and styling. You find many a recipe unchanged with time, the same ratio and the same taste. Yet, others are so utterly dated, that you can even bring yourself to thing about experimenting with such a dish. Hark back to the days of ‘salads’ suspended in Jello-o or encased with spam.

There are some recipes, however, that fall in between. The foods we know and love, but made with other methods or easy ingredients. You see a lot of corner cutting to simplify recipes for busy housewives, but mostly recipes made with one specific product in mind—as a form of advertising in magazines. I thought to try my hand a few of those and was very pleasantly surprised. Try this recipe with your favorite type of Egg-free mayonnaise: Vegenaise, Earth Balance Mindful Mayo, Just Mayo, or even TJ’s Low-Fat Mayo (egg-free and accidentally vegan). Despite not having the pockets of oil or fat that make a biscuit flakey, these retro mayo rolls still have a tender crumble with a very light added tang.

Vintage Vegan Mayonnaise Biscuits (makes 1 dozen)

Ingredients
2 cups all-purpose wheat flour (or gluten-free)
2 1/2 tsp baking powder
1/2-1 tsp salt
1 cup soymilk
2/3 cup Vegan (egg and dairy-free mayonnaise)

Start by mixing or sifting together the flour, baking powder, and salt.

Next, add your chosen vegan mayonnaise and the soymilk. Mix briefly, until just combined. The consistency should be like soft, sticky cookie dough.

Roughly shape and drop on to a greased pan.

Bake at 400°F for 12-15 minutes or until lightly golden on top and around the edges.

Perfect with soups, gravy, or a pat of vegan butter!