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 ↓
Biscuits III
18 biscuitsIngredients
Directions
Prepare
Preheat the oven to 220 °C (428 °F). Grease a baking pan.
Make the dough
Beat the egg and milk together in a bowl.
Mix the other ingredients into the egg mixture to form a soft dough.
Shape and bake
Roll out the dough to 5 mm (0.20 in) and cut out very thin biscuits with a round cookie cutter.
Place the biscuits on the baking pan.
Bake for 6 minutes until golden.
Take the biscuits out of the oven and leave them to cool.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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 their aromas overlap, and how often cooks already put them together.
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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
- All-purpose flour
- Provides the starch and gluten network that gives the biscuits their structure.
- Caster sugar
- Adds sweetness and helps the biscuits brown in the oven.
- Butter
- Adds fat that makes the biscuits tender and rich in flavour.
- Egg yolk
- Binds the dough and adds richness and fat.
- Milk
- Adds moisture so the flour forms a soft, workable dough.
The step that matters
Rolling and baking the thin biscuits. Very thin biscuits have little mass and brown quickly, so they can dry out and burn if left in the oven past the 6 minutes.
“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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