Why it works: Flour and potato are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,355 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Potato Biscuit
Ingredients
Directions
The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the dough
Sift together the flour, salt, and baking powder.
Cut or rub the cold shortening into the flour mixture.
Rub the mashed potato into the flour mixture.
Add just enough cold liquid to make the mixture cling together; do not knead.
Place the dough on a floured board and roll it to ⅓ inch thick.
Shape and bake
Cut into rounds and place in lightly floured biscuit tins.
Bake for 15 to 20 minutes in a moderate oven at 350°F (175°C).
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Flour + potatotop 15% of all pairsSmell alikemoderateCooked together5,355 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Flour
- Forms the main structure of the biscuit as its proteins and starch set in the oven.
- Shortening
- Coats flour particles so the biscuit stays tender and flaky rather than tough.
- Mashed potato
- Adds moisture and softness, helping the biscuit stay tender and keep well.
- Baking powder
- Releases gas when heated, lifting the dough so the biscuit rises and becomes light.
The step that matters
Add just enough cold liquid; do not knead. Too much liquid or kneading develops gluten in the flour, making the biscuit tough and dense. Mixing only until the dough clings keeps it tender and light.
“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.
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