Why it works: Milk and wheat match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 2,416 recipes mention both. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare
Preheat oven to 325°F.
Grease cookie sheets.
In a large bowl, combine rolled oats, margarine and water; let stand for 10 minutes.
Stir in cornmeal, sugar, bouillon, milk, cheese and egg. Mix well.
Make and shape the dough
Add flour 1 cup at a time, mixing well after each addition to form stiff dough.
On a floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes.
Roll or pat out dough to 1/2 inch thickness.
Cut dough with cookie cutter.
Place cut biscuits 1 inch apart on cookie sheets.
Bake and store
Bake for 35 to 45 minutes or until golden brown.
Cool completely.
Store loosely covered.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Milk + wheattop 3% of all pairsAroma overlapstrongMentioned together2,416 recipes
Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
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Butter + milktop 3% of all pairsAroma overlapstrongMentioned together81,222 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Oats + wheattop 3% of all pairsAroma overlapstrongMentioned together473 recipes
Shared aroma: 2-octenal (fatty, green).
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Butter + cheddar cheesetop 3% of all pairsAroma overlapstrongMentioned together2,434 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Milk + cheddar cheesetop 4% of all pairsAroma overlapstrongMentioned together1,963 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rolled oats
- Absorb the soaking water and add a hearty, chewy body to the biscuits.
- Cornmeal
- Adds coarse texture and a slightly crisp, sandy bite to the baked biscuits.
- Egg
- Binds the dough together so the biscuits hold their shape when cut.
- White or wheat flour
- Provides the structure that turns the dough stiff enough to roll and cut.
- Margarine or butter
- Adds fat for tenderness and helps the dough brown in the oven.
- Cheddar cheese
- Adds savory flavor and fat, and helps the biscuits brown.
The step that matters
Knead in the flour until smooth. Flour hydrates gluten as you knead, so the dough becomes smooth and no longer sticky. Adding too little flour leaves a soft dough that spreads and bakes poorly.
“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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