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Dessert

English Biscuit

A short, sweet biscuit made with flour, corn starch, sugar, lard, milk, egg, currants, and optional coriander seed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Corn and coriander match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,081 recipes. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓

English Biscuit

Oven, in the book's wordsA rather hot oven

Ingredients

Directions

The book says “a rather hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Sift together the flour, corn starch, sugar, salt, and baking powder.

  2. Rub in the cold lard until well combined.

  3. Add the beaten egg, milk, and cleaned currants; mix into a smooth dough.

  4. Flour the board, turn out the dough, and roll it out to ½ inch thick.

Shape and bake

  1. Cut out biscuits with a round cutter and place them on a greased baking sheet.

  2. Bake in a preheated oven at 400°F (200°C) for 20 minutes.

  3. Brush with a little butter using a clean cloth when removed from the oven.

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. Corn + coriandertop 7% of all pairs
    Smell alikestrong
    Cooked together1,081 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  2. Coffee + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together2,202 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

All-purpose flour
Provides the main structure that holds the biscuits together as they bake.
Lard
Rubbed into the flour to shorten the dough, giving a tender, crumbly texture.
Baking powder
Releases gas when heated, helping the biscuits rise and become light.
Egg
Binds the dough and adds richness and structure.
Milk
Adds moisture so the flour hydrates into a smooth, workable dough.
Corn starch
Softens the flour's gluten, producing a more tender, delicate crumb.

The step that matters

Rubbing in the cold lard. Keeping the fat cold and rubbing it evenly into the flour coats the flour particles and limits gluten formation, so the biscuits stay short and tender rather than tough.

Swap the coriander

The recipe marks coriander as optional. How well each one fits the dish's main ingredients (flour, coffee, corn, sugar, egg, milk, currant):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Allspicefits better
  4. Corianderthe original

Fit is the average pairing score against flour, coffee, corn, sugar, egg, milk, currant. Candidates are from the same food group and used in at least 100 recipes.

“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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