Skip to main content
Main

Making Meat Biscuit

A biscuit made from boiled meat and wheat flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Wheat and beef work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 319 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Making Meat Biscuit

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the meat extract

  1. Boil fresh meat thoroughly and concentrate the liquid by evaporation until it is thick like molasses.

Make and bake the biscuits

  1. Mix the concentrated liquid with wheat flour to form a dough.

  2. Roll out the dough and cut it into biscuits.

  3. Bake the biscuits in a 350°F (175°C) oven until done.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Wheat + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together319 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Meat + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Meat + wheattop 19% of all pairs
    Smell alikemoderate
    Cooked together152 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Flour + beeftop 25% of all pairs
    Smell alikelow
    Cooked together10,677 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and beef barely smell alike, yet cooks put them together in 10,677 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh meat
Supplies the liquid that is concentrated into a thick, flavourful extract for the dough.
Wheat flour
Forms the dough structure and sets into a firm biscuit when baked.
Fluid beef extract
Adds concentrated meat flavour and binds the dough together.

The step that matters

Concentrating the meat liquid by evaporation. The liquid must reach a thick, molasses-like consistency so it can bind the flour into a workable dough. If it stays too thin, the dough will be sticky and hard to shape, and if over-reduced it may become too stiff to mix.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipesBeef BrothBeef Broth67 recipes