Biscuit Easter Bunnies

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

Unbleached flour

Forms the main structure of the biscuits as its proteins set when baked.

Baking powder

Releases gas in the dough so the biscuits rise and become light.

Soft butter

Adds fat that keeps the biscuits tender and gives a rich flavor.

Milk

Hydrates the flour and binds the dough into a soft, workable mass.

Sugar

Adds a little sweetness and helps the surface brown in the oven.

The step that matters