Why it works: Wheat and milk are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓
Tea Biscuit
Ingredients
Directions
Make the dough
Place two cups of wheat flour, one and one-half teaspoons of baking powder, and one-half teaspoon of salt in a mixing bowl.
Add one tablespoon of soft butter and one tablespoon of soft lard, and mix with one small cup of sweet milk until not too stiff.
Shape and bake
Do not roll; just smooth evenly with the hand, and use a small cutter.
Do not grease your tins.
Bake about twenty minutes in a good oven.
Nutrition, whole recipe (rough)
Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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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Wheat + milktop 6% of all pairsSmell alikemoderateCooked together2,418 recipes
Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
-
Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Wheat + flourtop 12% of all pairsSmell alikemoderateCooked together4,373 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Wheat + buttertop 14% of all pairsSmell alikemoderateCooked together2,002 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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
- Wheat flour
- Forms the structure of the biscuit crumb.
- Baking powder
- Releases gas during baking so the biscuits rise and become light.
- Butter and lard
- Fat that tenderises the crumb and adds richness.
- Sweet milk
- Hydrates the flour and binds the dough together.
The step that matters
Mixing until not too stiff. Overworking wheat flour dough develops gluten, which makes biscuits tough. Stopping once the dough just comes together keeps the crumb tender.
“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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