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Soup Sticks with Baking Powder

Soup sticks are small biscuit-like strips made from flour, baking powder, sugar, butter, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Soup Sticks with Baking Powder

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

  1. Preheat the oven to 400°F (200°C).

  2. Rub the butter into the flour.

  3. Mix in the baking powder and sugar.

  4. Add enough milk to form a dough slightly firmer than tea biscuit dough.

  5. Let the dough rest for a moment.

Shape and bake

  1. Shape the dough into strips.

  2. Place on a baking sheet and brush with milk.

  3. Bake until crisp.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Flour
Forms the main structure of the dough once mixed with liquid.
Butter
Adds fat that tenderises the crumb and keeps the dough short.
Baking powder
Releases gas that helps the strips rise and lighten.
Sugar
Adds sweetness and helps the strips brown in the oven.
Milk
Binds the dough and adds moisture; brushing it on helps browning.

The step that matters

Add enough milk to form a dough slightly firmer than tea biscuit dough. Too much liquid makes the dough sticky and hard to shape, and it spreads rather than holding its strips. Too little leaves the flour dry, so the strips stay crumbly and do not bind. Adding milk gradually and checking the texture keeps the dough workable.

“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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